Inhibition of Prostaglandin E2 Production by Anti-inflammatory Hypericum perforatum Extracts and Constituents in RAW264.7 Mouse Macrophage Cells

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• 作者：Kimberly D. P. Hammer ; Matthew L. Hillwig ; Avery K. S. Solco ; Philip M. Dixon ; Kathleen Delate ; Patricia A. Murphy ; Eve S. Wurtele ; Diane F. Birt
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：September 5, 2007
• 年：2007
• 卷：55
• 期：18
• 页码：7323 - 7331
• 全文大小：231K
• 年卷期：v.55,no.18(September 5, 2007)
• ISSN：1520-5118

文摘

Hypericum perforatum (Hp) is commonly known for its antiviral, antidepressant, and cytotoxicproperties, but traditionally Hp was also used to treat inflammation. In this study, the anti-inflammatoryactivity and cytotoxicity of different Hp extractions and accessions and constituents present withinHp extracts were characterized. In contrast to the antiviral activity of Hp, the anti-inflammatory activityobserved with all Hp extracts was light-independent. When pure constituents were tested, theflavonoids, amentoflavone, hyperforin, and light-activated pseudohypericin, displayed anti-inflammatoryactivity, albeit at concentrations generally higher than the amount present in the Hp extracts.Constituents that were present in the Hp extracts at concentrations that inhibited the production ofprostaglandin E₂ (PGE₂) were pseudohypericin and hyperforin, suggesting that they are the primaryanti-inflammatory constituents along with the flavonoids, and perhaps the interactions of theseconstituents and other unidentified compounds are important for the anti-inflammatory activity of theHp extracts.