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Anti-inflammatory Effect and HPLC Analysis of Extract from Edible Cirsium setidens
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  • Anti-inflammatory Effect and HPLC Analysis of Extract from Edible Cirsium setidens
  • Anti-inflammatory Effect and HPLC Analysis of Extract from Edible Cirsium setidens
저자명
Lee. Sung-Hyun,Jung. Mee-Jung,Heo. Seong-Il,Wang. Myeon-Hyeon
간행물명
Journal of applied biological chemistry
권/호정보
2009년|52권 5호|pp.437-442 (6 pages)
발행정보
한국응용생명화학회
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정기간행물|ENG|
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이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
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기타언어초록

The anti-inflammatory effect of Cirsium setidens (C. setidens) roots was evaluated for its potential to inhibit nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW 264.7 cells. The ethanol (EtOH) extract of C. setidens exhibited strong anti-inflammatory activities in the NO production by LPS-stimulated RAW 264.7 cells. The individual fractions tested were, in order of most-to-least potent in anti-inflammatory activity: n-butanol (n-BuOH)>ethanol (EtOH)>water ($H_2O$)>ethyl acetate (EtOAc)>dichloromethane ($CH_2Cl_2$). The n-BuOH soluble fraction, which exhibited the strongest anti-inflammatory activity, was further purified by repeated MCI gel, silicagel, and RP-18 gel column chromatography. Syringin, isolated from C. setidens roots for the first time, were found to inhibit NO production in LPS-induced RAW 264.7 cells. High performance liquid chromatography (HPLC) was used for the analysis of the syringin in the EtOH extract of Cirsumn species.