Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Anti-inflammatory Activities of Chopi (Zanthoxylum piperitum A.P. DC) Essential Oil: Suppression of the Inducible Nitric Oxide Synthase and Cellular Adhesion

  • Lee, Je-Hyuk (Plant Resource Research Institute, Duksung Women's University) ;
  • Chang, Kyung-Mi (Plant Resource Research Institute, Duksung Women's University) ;
  • Kim, Gun-Hee (Plant Resource Research Institute, Duksung Women's University)
  • Published : 2009.12.31
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Abstract

The aim of this study is to elucidate the anti-inflammatory activities of chopi (Zanthoxylum piperitum A.P. DC.) essential oil. Essential oil (EO) of chopi was extracted by steam distillation method, and its major constituents were limonene and geranyl acetate. Chopi-EO decreased approximately 38% of nitrite production, as compared to the lipopolysaccharde (LPS)-induced nitrite production. However, chopi-EO and its components did not quench nitric oxide (NO) chemically in cellfree system, and markedly inhibited approximately 40.4% of inducible nitric oxide synthase (iNOS) mRNA transcription. In addition, the inhibition of E-selectin gene transcription by chopi-EO caused the suppression of cellular adhesion. These results suggest that chopi-EO may exert potential anti-immunological inflammatory activity.

Keywords

References

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