Anti-inflammatory Activity of Myricetin Isolated from Myrica rubra Sieb. et Zucc. Leaves

被引:91
|
作者
Wang, Shu-Jun [1 ]
Tong, Yan [2 ]
Lu, Shuang [3 ]
Yang, Rui [1 ]
Liao, Xu [1 ]
Xu, Ying-Feng [4 ]
Li, Xun [5 ]
机构
[1] Shenyang Pharmaceut Univ, Dept Pharmaceut, Shenyang 110016, Peoples R China
[2] Shenyang Pharmaceut Univ, Dept Pharmacol, Shenyang 110016, Peoples R China
[3] State Food & Drug Adm, Chief Contract Serv Ctr, Beijing, Peoples R China
[4] Liaoning Univ Tradit Chinese Med, Affiliated Hosp 4, Shenyang, Peoples R China
[5] Shenyang Gelin Pharmaceut Co Ltd, Shenyang, Peoples R China
关键词
Myrica rubra Sieb. et Zucc; Myricaceae; myricetin; anti-inflammatory; folk medicine; FLAVONOIDS; GLYCOSIDES; EXTRACT;
D O I
10.1055/s-0030-1249780
中图分类号
Q94 [植物学];
学科分类号
071001 ;
摘要
Myrica rubra Sieb. et Zucc. leaves are commonly used in folk medicine to treat inflammatory disorders in China. Present studies on the anti-inflammatory effect of myricetin from Myrica rubra Sieb. et Zucc. leaves was evaluated with various in vivo models of both acute and chronic inflammations such as xylene-induced ear edema, acetic acid-induced vascular permeability, carrageenan-induced paw edema, leukocyte migration assay, and cotton pellet granuloma models. Myricetin showed a significant inhibition on ear edema and hind paw edema caused by xylene and carrageenan, respectively. Furthermore, it also inhibited the increase in capillary permeability induced by the production of acetic acid in the human body. Myricetin significantly decreased the serum levels of MDA and, in turn, increased the serum levels of SOD in the carrageenan-induced paw edema model. Concurrently, myricetin also significantly decreased leukocyte count. During chronic inflammation, myricetin inhibited the formation of granuloma tissue. These results, collectively, demonstrate that myricetin possesses a potent anti-inflammatory function on acute and chronic inflammation. Its anti-inflammatory mechanisms are probably associated with the inhibition of antioxidant activity. These results also support the claims of traditional Chinese medicine practitioners about the use of Myrica rubra Sieb. et Zucc. leaves in the treatment of inflammatory diseases.
引用
收藏
页码:1492 / 1496
页数:5
相关论文
共 50 条
  • [21] The morphology of red bayberry (Myrica rubra Sieb. et Zucc.) during fruit development
    Nii, N.
    Iwata, H.
    Astha, T.
    Nakao, Y.
    JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY, 2008, 83 (02): : 154 - 159
  • [22] Chemical composition of clarified bayberry (Myrica rubra Sieb. et Zucc.) juice sediment
    Fang, Zhongxiang
    Zhang, Min
    Tao, Guangjun
    Sun, Yunfei
    Sun, Jingcai
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (20) : 7710 - 7716
  • [23] Synergistic Antioxidant Activities of Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves and BHT or TBHQ
    Pan J.
    Li X.
    Chen S.
    Ye X.
    Ye, Xingqian (psu@zju.edu.cn), 1600, Chinese Institute of Food Science and Technology (17): : 65 - 71
  • [24] Polyphenol oxidase from bayberry (Myrica rubra Sieb. et Zucc.) and its role in anthocyanin degradation
    Fang, Zhongxiang
    Zhang, Min
    Sun, Yunfei
    Sun, Jingcai
    FOOD CHEMISTRY, 2007, 103 (02) : 268 - 273
  • [25] Inhibitory effect of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves on the lipid oxidation in an emulsion system
    Zhang, Yu
    Ye, Xingqian
    Xu, Zhimin
    Duan, Jie
    Wei, Chaoyang
    Xu, Guihua
    Chen, Shiguo
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 80 : 517 - 522
  • [26] Effect of fining and filtration on the haze formation in bayberry (Myrica rubra Sieb. et Zucc.) juice
    Fang, Zhongxiang
    Zhang, Min
    Du, Weihua
    Sun, Jingcai
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (01) : 113 - 119
  • [27] In vitro inhibitory effects of Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves proanthocyanidins on pancreatic α-amylase and their interaction
    Wang, Mengting
    Chen, Jianchu
    Ye, Xingqian
    Liu, Donghong
    BIOORGANIC CHEMISTRY, 2020, 101
  • [28] Prodelphinidin in Hot Water Extract of Bayberry Leaves (Myrica rubra Sieb. et Zucc.) and Its Antioxidant Activity:Influence of Infusion Conditions
    Yang, Haihua
    Zhang, Jinjie
    Ye, Xingqian
    Yue, Tianli
    Yuan, Yahong
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2016, 22 (06) : 829 - 840
  • [29] Evaluation of antimicrobial and antibiofilm properties of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves against Staphylococcus epidermidis
    Zou, Mingming
    Tao, Wenyang
    Ye, Xingqian
    Liu, Donghong
    FOOD SCIENCE & NUTRITION, 2020, 8 (01): : 139 - 149
  • [30] Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin
    Chen, Shiguo
    Shen, Xuemin
    Tao, Wenyang
    Mao, Guizhu
    Wu, Wenyan
    Zhou, Shengyi
    Ye, Xingqian
    Pan, Haibo
    FOOD CHEMISTRY, 2020, 319