Journal
FOOD CHEMISTRY
Volume 135, Issue 2, Pages 332-337Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.04.145
Keywords
Ginger rhizome; Antioxidant; Anti-inflammation; PGE(2); iNOS; COX-2
Funding
- China Scholarship Council
- China Special Fund for Agro-scientific Research in the Public Interest [2009 03018]
- China Agriculture Science Technology Achievement Transformation Fund [2011GB2C600022]
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Hexahydrocurcumin, 1-dehydro-[6]-gingerdione, 6-dehydroshogaol and 6-shogaol were evaluated for their antioxidant and anti-inflammatory activities in the present study. The relative antioxidant potencies of ginger compounds decreased in similar order of 1-dehydro-[6]-gingerdione, hexahydrocurcumin > 6-shogaol > 6-dehydroshogaol in both 1,1-diphenyl-2-picyrlhydrazyl (DPPH) radical-scavenging and trolox equivalent antioxidant capacity (TEAC) assays. All tested compounds could attenuate lipopolysaccharide (LPS)-elicited increase of prostaglandin E2 (PGE(2)) in murine macrophages (RAW 264.7) in a concentration-dependent manner but hexahydrocurcumin of 7 mu M and 6-shogaol of 7 mu M. The strongest inhibitory effect was observed for 6-dehydroshogaol and 6-shogaol at 14 mu M with the inhibition of 53.3% and 48.9%, respectively. Furthermore, both 6-dehydroshogaol and 1-dehydro-[6]-gingerdione significantly suppressed the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) proteins in a concentration-dependent fashion. These results contribute to our theoretical understanding of the potential beneficial effects of consuming ginger as a food and/or dietary supplement. (C) 2012 Elsevier Ltd. All rights reserved.
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