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DOI: 10.1055/s-0031-1282915
Antioxidant and anti-inflammatory properties of Rumex patientia L
Rumex patientia L., a member of Polygonaceae family, is a perennial plant widely distributed and cultivated in Eastern Europe. The roots of R. patientia have been used extensively in traditional medicine worldwide for treatment of different disorders due to their laxative, diuretic, antipyretic, wound cure and anti-inflammatory properties. It has been reported that R. patientia contains anthraquinones, tannins, flavonoids and phenolic acids. Some of these compounds have shown anti-inflammatorry and antioxidant effects. Therefore the present study was undertaken to evaluate the chemical composition, antioxidant and anti-inflammatory properties of ethanolic extracts of aerial plants and roots of R. patientia.
Phytochemical profile was determined by measuring total phenolic and total flavonoid content and by quantitative LC-MS/MS analysis of the extracts. The antioxidant activity was evaluated by measuring ferric reducing ability (FRAP) of the extracts and their radical scavenging capacity towards DPPH, OH, NO and superoxide radicals [1]. The anti-inflammatory activity considering inhibitory potency toward production of 12-HETE, 12-HHT, PGE2 and TXB2 was investigated [2].
Experimental data, obtained by the study of R. patientia specimens collected at three different locations in Serbia, showed that ethanolic extracts of aerial parts have higher total phenolic and total flavonoid contents, reducing capacity and OH scavenging ability in comparison to root extracts. On the other hand, root extracts exhibited higher DPPH and superoxide scavenging activity. Both root and herb extracts showed dose-dependent inhibition of 12-HETE, 12-HHT, PGE2 and TXB2 production. Herb extract exhibited higher COX/LOX pathway inhibitory activity than root extract.
Keywords: Rumex patientia L., antioxidant, anti-inflammatory, LC-MS/MS
Acknowledgement: Ministry of science and technological development, Republic of Serbia, grant No. OI 172058
References: [1] Beara IN et al. (2009)J Agric Food Chem 57: 9268–9273
[2] Beara IN et al. (2010)J Pharm Biomed Anal 52:701–706.