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. 2017 Feb 28;26(1):213–220. doi: 10.1007/s10068-017-0029-y

Anti-oxidative and anti-inflammatory activities of devil’s club (Oplopanax horridus) leaves

Mi Jang 1,2, Young-Chul Lee 1, Hee-Do Hong 1, Young Kyoung Rhee 1, Tae-Gyu Lim 1, Kyung-Tack Kim 1, Feng Chen 3, Hyun-Jin Kim 4, Chang-Won Cho 1,✉
PMCID: PMC6049459  PMID: 30263531

Abstract

This study aimed to investigate the anti-oxidative properties of the ethanolic extracts of the devil’s club (Oplopanax horridus) leaves, stems, and roots. Furthermore, the anti-inflammatory activity of the leaf extract was analyzed. The leaf extract had higher total phenolic and flavonoid contents and anti-oxidative activity (radical scavenging, reducing power, and inhibition of lipid oxidation) than the root and stem extracts. The leaf extract also had anti-inflammatory effects. It significantly reduced lipopolysaccharide (LPS)-induced nitric oxide (NO; 71.0% at 50 μg/mL), tumor necrosis factor (TNF)-α (87.6% at 100 μg/mL), and interleukin (IL)-6 (36.2% at 100 μg/mL) production in murine RAW 264.7 macrophages. Furthermore, LPS-induced inducible nitric oxide synthase (iNOS) expression was decreased by the leaf extract (IC50=24.4 μg/mL). The ultra performance liquid chromatography-diode array detector (UPLC-DAD) analysis showed that the leaf extract contained gallic acid, protocatechuic acid, chlorogenic acid, and maltol. These findings suggest that the leaf extract could be utilized as a functional food material because of its anti-oxidative and anti-inflammatory activities.

Keywords: Oplopanax horridus, anti-oxidative activity, anti-inflammatory activity, phenolic compounds, UPLC-DAD

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