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. 2021 Oct 18;10(10):2500. doi: 10.3390/foods10102500

Figure 8.

Figure 8

Phytochemistry and functional properties of Anethum graveolens seeds (AGS). Chromatogram of 70% ethanolic extract of AGS (A); chlorogenic acid at 10.2 min, linoleic acid at 35.1 min, and elaidic acid at 39.5 min using HPLC-ELSD and Luna C8 (2) column. Anti-inflammatory effects of chlorogenic acid (CA), linoleic acid (LA), and elaidic acid (EA) in LPS-induced RAW 264.7 cells (B). Cells treated with the chlorogenic acid and elaidic acid (31.3, 62.5, 125 μM), linoleic acid (3.13, 6.25, 12.5 μM), and LPS (1 μg/mL) for 18h. Data were expressed as mean ± SD of duplicate experiment. Statistical analysis was performed for LPS compared with normal cells (### p < 0.001) and each sample compared with LPS-induced cells (* p < 0.05, ** p < 0.01 and *** p < 0.001).