Journal
FOOD CHEMISTRY
Volume 136, Issue 2, Pages 513-517Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.08.010
Keywords
Glycyrrhiza; Suspension cell; Field cultivation; Anti-inflammatory; Comparison
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Suspended cells of Glycyrrhiza (CG) possessed a similar content of flavonoids and a lower content of triterpenes, when compared with its field cultivated equivalent (NG). Xylene-induced ear oedema and ovalbumin-induced mouse paw oedema were applied, to compare the effects of CG and NG on the acute inflammatory response. Extracts of the cell culture of Glygrrhiza possessed a similar anti-inflammatory effect to those of NG, through the enhancement of the SOD activity of plasma and liver tissues. The use of a cell culture of liquorice instead of field cultivation would be potentially profitable. (c) 2012 Elsevier Ltd. All rights reserved.
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