Anti-inflammatory Potential of Petiveria alliacea on Activated RAW264.7 Murine Macrophages

Background: Defense and protection to multiple harmful stimuli are the inflammation, when is self-amplified and uncontrolled is the basis of the pathogenesis of a wide variety of inflammatory illness. The aim of this study was to evaluate if Petiveria alliacea could attenuate inflammation in a murine model of RAW264 macrophages the involved model and its involved mechanism. Materials and Methods: The ethanol extract from P alliacea was precipitated with water and supernatant was used for this study (PW). The anti-inflammatory effects of PW were investigated through evaluating of the production of several cytokines, chemokines, and expression of nuclear factor-kappa B (NF-KB) in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. Also was determined the ability to decrease the oxidative stress in RAW264.7 cells with carboxy-2', 7'-dichloro-dihydro-fluorescein diacetate. Results: PW significantly suppress the secretion of prostaglandin E, leukotriene C4, interleukin (ILl-I 3, IL-6, IL-10, interferon gamma nitric oxide (NO), inducible NO synthase, IL-3, IL-4, in RAW264.7 cells in a dose-dependent manner. In addition, PW also markedly inhibited the transcriptional activity of NF-KB. PW produced significant anti-inflammatory activity through inhibiting the production of inflammatory mediators through the NF-KB inactivation in the LPS-stimulated RAW24.7 cells. Conclusions: PW exerts significant antioxidant and anti-inflammatory activities, and this effect can be attributed in part, to the presence of dibenzyl disulfide, dibenzyl trisulfide pinitol, coumarin, myricetin, glutamyl-S-benzyl cysteine, and petiveriins A and B.