title: Anti-inflammatory activities of essential oil isolated from the calyx of Hibiscus sabdariffa L.
abstract: Hibiscus sabdariffa Linn., belonging to the family of Malvaceae, is considered to be a plant with health care applications in China. The main purpose of this study was to analyze the composition of its essential oil and assess its potential therapeutic effect on anti-inflammatory activity. A water steam distillation method was used to extract the essential oil from H. Sabdariffa. The essential oil components were determined by gas chromatography/mass spectrometry (GC-MS) analysis and a total of 18 volatile constituents were identified, the majority of which were fatty acids and ester compounds. Biological activity showed that the essential oil extracted from H. Sabdariffa exhibited excellent anti-inflammatory activity in lipopolysaccharide (LPS)-stimulated macrophage RAW 264.7 cells. The nitric oxide (NO) inhibition rate reached 67.46% when the concentration of the essential oil was 200 μg mL-1. Further analysis showed that the anti-inflammatory activity of the essential oil extracted from H. Sabdariffa might be exerted through inhibiting the activation of NF-κB and MAPK (JNK and ERK1/2) signaling pathways to decrease NO and pro-inflammatory cytokine (IL-1, IL-6, TNF-α, COX-2, and iNOS) production. Thus, the essential oil extracted from H. Sabdariffa is a good source of a natural product with a beneficial effect against inflammation, and it may be applied as a food supplement and/or functional ingredient.
authors.affiliation: College of Food Science and Technology, South China University of Technology, Guangzhou, 510640, China. jgjiang@scut.edu.cn.
authors.forename: Chun-Yan
authors.initials: CY
authors.lastname: Shen
authors.affiliation: College of Food Science and Technology, South China University of Technology, Guangzhou, 510640, China. jgjiang@scut.edu.cn.
authors.forename: Tian-Tian
authors.initials: TT
authors.lastname: Zhang
authors.affiliation: College of Food Science and Technology, South China University of Technology, Guangzhou, 510640, China. jgjiang@scut.edu.cn.
authors.forename: Wen-Li
authors.initials: WL
authors.lastname: Zhang
authors.affiliation: College of Food Science and Technology, South China University of Technology, Guangzhou, 510640, China. jgjiang@scut.edu.cn.
authors.forename: Jian-Guo
authors.initials: JG
authors.lastname: Jiang
mesh_terms: D000818:Animals; D002470:Cell Survival / Q000187:drug effects; D016207:Cytokines / Q000235:genetics / Q000378:metabolism; D008401:Gas Chromatography-Mass Spectrometry; D005786:Gene Expression Regulation / Q000187:drug effects; D031584:Hibiscus / Q000737:chemistry*; D008070:Lipopolysaccharides / Q000633:toxicity; D008264:Macrophages / Q000187:drug effects*; D051379:Mice; D009569:Nitric Oxide / Q000378:metabolism; D009822:Oils, Volatile / Q000737:chemistry / Q000494:pharmacology*; D010938:Plant Oils / Q000737:chemistry / Q000494:pharmacology*; D000067996:RAW 264.7 Cells
chemical_list: D016207:Cytokines; D008070:Lipopolysaccharides; D009822:Oils, Volatile; D010938:Plant Oils; D009569:Nitric Oxide