Figure 3.

In vitro anti-inflammatory effects of wakame (W), carob pod (CP), and their combinations (W+CP). RAW 264.7 macrophages were treated with serum free medium (control) or W (1 or 10 µg/mL), CP (50 or 100 µg/mL), and W+CP (1 µg/mL + CP 50 µg/mL or 10 µg/mL + CP 50 µg/mL) extracts diluted in serum-free medium for 24 h and then stimulated with LPS. NO (A), PGD₂ (B), and TNFα (C) release to the medium was analyzed. Values of one independent experiment carried out in sextuplicate are expressed as mean ± SEM of the reduction percentage compared with the control group (Y-axis). The letter “c” represents values that are not significantly lower than those of the control group. Data not sharing a common letter are significantly different (p < 0.01). (D) mRNA levels of genes related to inflammation were measured. Data of one independent experiment carried out with six replicates are presented as a fold change mean ± SEM; t < 0.1, * p < 0.05.