Journal
JOURNAL OF FOOD SCIENCE
Volume 79, Issue 5, Pages H1018-H1023Publisher
WILEY
DOI: 10.1111/1750-3841.12425
Keywords
anti-inflammation; LPS; quinoa; saponins
Categories
Funding
- Institute of Crop Science, Chinese Academy of Agricultural Science
- Sci & Tech Innovation Program of CAAS
Ask authors/readers for more resources
Quinoa (Chenopodium quinoa Willd.) is a pseudocereal from South Americas that has received increased interest around the world because it is a good source of different nutrients and rich in saponins. However, the saponins in quinoa seeds planted in China were poorly known. We obtained 4 quinoa saponin fractions, Q30, Q50, Q70, and Q90, and 11 saponins were determined by HPLC-MS. Q50 possessed 8 individual saponins and had the highest content of saponins. We further evaluated the anti-inflammatory activity on RAW 264.7 murine macrophage cells of the 4 fractions. The 4 fractions not only dose-dependently decreased the production of inflammatory mediators NO but also inhibited the release of inflammatory cytokines including tumor necrosis factor- and interleukin-6 in lipopolysaccharide-induced RAW264.7 cells. These results suggest that quinoa saponins may be used as functional food components for prevention and treatment of inflammation. Practical ApplicationOur findings demonstrate that saponins from the quinoa have the potential to anti-inflammation by suppressing the release of inflammatory cytokines.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available