Oxidation and inflammation are involved pathogenesis of chronic diseases, including diabetes, aging, and cancer. Enhanced antioxidant and anti-inflammatory functions contribute to management of pathological conditions. This study aimed to evaluate ant...
Oxidation and inflammation are involved pathogenesis of chronic diseases, including diabetes, aging, and cancer. Enhanced antioxidant and anti-inflammatory functions contribute to management of pathological conditions. This study aimed to evaluate antioxidant and anti-inflammatory effects of L. platyphylla fruit. Results showed that both pericarp and seed ethanol extracts of L. platyphylla fruit exhibited powerful antioxidant activities, based on in vitro antioxidant assays such as DPPH, ABTS<SUP>+</SUP>, and NO radical scavenging, in which pericarp exerted higher antioxidant activity than seed. Antioxidant activities highly correlated with total phenolic, flavonoid and saponin contents. In addition, these compounds enhanced cellular antioxidant defense by decreasing ROS formation and increasing expression of antioxidant enzymes, such as CAT and HO-1. Moreover, both pericarp and seed extracts exhibited anti-inflammatory properties by suppressing NO production and decreasing expression of iNOS, COX-2, and IL-1β in LPS-stimulated macrophages. These findings suggest that L. platyphylla fruit could be a source of antioxidant and anti-inflammatory compounds for functional food development.