Turcz leaves are widely consumed and have multiple health benefits. We aimed to evaluate the differences in the phytochemical composition and biological properties of the root and leaf extracts from . The root extract exhibited higher antioxidant capacity and total flavonoid levels than the leaf extract. GC/MS analysis revealed the presence of various volatiles, diterpenoids, sesquiterpenes, and other non-polar compounds. Moreover, these extracts enhanced cellular antioxidant defense by reducing the level of reactive oxygen species and upregulating the expression of catalase and heme oxygenase-1 in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. The root and leaf extracts also exerted anti-inflammatory effects by suppressing nitric oxide production and diminishing the levels of inducible nitric oxide synthase, cyclooxygenase-2, and interleukin-1β in LPS-stimulated macrophages. Overall, these findings suggest that root extract contains diverse bioactive compounds for the development of nutraceuticals or functional foods with antioxidant and anti-inflammatory activity.
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| http://dx.doi.org/10.3390/plants11213005 | DOI Listing |
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