Antioxidant and Anti-Inflammatory Effects of Scoparia dulcis L

AY Coulibaly, M Kiendrebeogo, PG Kehoe, PA Sombie, CE Lamien, JF Millogo, OG Nacoulma

Research output: Contribution to journalArticle (Academic Journal)peer-review

15 Citations (Scopus)

Abstract

Abstract Different extracts were obtained from Scoparia dulcis L. (Scrophulariaceae) by successive extraction with hexane, chloroform, and methanol. These extracts exhibited significant antioxidant capacity in various antioxidant models mediated (xantine oxidase and lipoxygenase) or not mediated (2,2-diphenyl-picrylhydrazyl, ferric-reducing antioxidant power, β-carotene bleaching, lipid peroxidation) by enzymes. The antioxidant activity of the extracts was related to their phytochemical composition in terms of polyphenol and carotenoid contents. The chloroform extract was richest in phytochemicals and had the highest antioxidant activity in the different antioxidant systems. All the extracts exhibited less than 50% inhibition on xanthine oxidase but more than 50% inhibition on lipid peroxidation and lipoxygenase. The extracts strongly inhibited lipid peroxidation mediated by lipoxygenase.
Translated title of the contributionAntioxidant and Anti-Inflammatory Effects of Scoparia dulcis L
Original languageEnglish
Pages (from-to)1576 - 1582
Number of pages7
JournalJournal of Medicinal Food
Volume14
DOIs
Publication statusPublished - Dec 2011

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