title: Anti-inflammatory, antioxidant and antitumor activities of ingredients of Curcuma phaeocaulis Val.
abstract: Curcuma phaeocaulis Val. is used in Chinese Pharmacopoeia as health food and folk medicine for removing blood stasis, alleviating pain and tumor therapy. This research was aimed to explore and compare three main bioactivities including anti-oxidant, antitumor and anti-inflammatory activities between the ethanol extract of C. Phaeocaulis and its fractions using different in vitro models. Firstly, 70 % ethanol was used to extract C. Phaeocaulis, and then the crude extract was re-extracted, resulting in petroleum ether (EZ-PE), ethyl acetate (EZ-EA), and water fractions (EZ-W), respectively, and then a series of index was detected. Results showed that all the extracts had medium DPPH radical scavenging activity when the concentration was 200 μg/ml and their DPPH radical scavenging activity was in a concentration-dependent manner. The extracts except ethanol extract of C. Phaeocaulis had almost no cytotoxicity to the survival of RAW264.7 cell when the concentration reached 80 μg/ml, and all of them had medium inhibitory effect on nitrite release. Extracts of C. Phaeocaulis had medium intensity antitumor activity, EZ-PE and EZ-EA fractions significantly inhibited the proliferation of four tumor cells (SMMC-7721 cell lines, HepG-2 cell lines, A549 cell lines and Hela cell lines). C. Phaeocaulis had antioxidant and anti-inflammatory activities, which did not carry out centralized phenomenon when re-extracted. EZ-PE and EZ-EA were active antitumor sites of C. Phaeocaulis.
authors.affiliation: College of Food and Bioengineering, South China University of Technology, Guangzhou, 510640, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Hou
authors.affiliation: College of Food and Bioengineering, South China University of Technology, Guangzhou, 510640, China ; The Second Institute of Clinical Medicine, Guangzhou University of Chinese Medicine, Guangzhou 510120, China.
authors.forename: Chuan-Li
authors.initials: CL
authors.lastname: Lu
authors.affiliation: College of Food and Bioengineering, South China University of Technology, Guangzhou, 510640, China.
authors.forename: Qiao-Hui
authors.initials: QH
authors.lastname: Zeng
authors.affiliation: College of Food and Bioengineering, South China University of Technology, Guangzhou, 510640, China.
authors.forename: Jian-Guo
authors.initials: JG
authors.lastname: Jiang
keywords: Curcuma phaeocaulis Val.; anti-inflammatory; anti-oxidant; anti-tumor