Scholarlink

<p>The antioxidant, anti-inflammatory and anti-nociceptive mechanisms of action of flavonoids in <i>Trollius chinensis Bunge</i> (TCB) were systematically analyzed. By this means, the TCB extracts, prepared by ethanol/water (8:2, v/v, 24&#xa0;h) at room temperature, displayed significant antioxidant activity by capturing superoxide anion (O2­·), hydroxyl radical (·OH), DPPH and ABTS free radicals, reducing ferricyanide power and chelating ferrous irons. The anti-inflammatory activity of the TCB extracts was evaluated by carrageenan-induced paw edema, xylene-induced ear edema and acetic acid-induced vascular permeability. The anti-nociceptive activity of the TCB extracts was evaluated by the acetic acid-induced writhing, the formalin-induced paw licking, the hot plate test and the tail immersion test. All results revealed that TCB is a good source of functional food materials which concurrently had the antioxidant, anti-inflammatory and anti-nociceptive effects. This study will provide valuable information for the further development of TCB as functional foods or in pharmaceutical industries in the near future<sub>.</sub></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Antioxidant, anti-inflammatory and anti-nociceptive activities of the flavonoids from Trollius chinensis Bunge

  • 期刊论文

  • 发表日期：

    2026年4月28日

查看全文
  • Haiping Li,
  • Yiqing Yu,
  • Huaqin Chen,
  • Siyu Liu,
  • Hongbang Chen,
  • Xiaoyue Hu

摘要

The antioxidant, anti-inflammatory and anti-nociceptive mechanisms of action of flavonoids in Trollius chinensis Bunge (TCB) were systematically analyzed. By this means, the TCB extracts, prepared by ethanol/water (8:2, v/v, 24 h) at room temperature, displayed significant antioxidant activity by capturing superoxide anion (O2­·), hydroxyl radical (·OH), DPPH and ABTS free radicals, reducing ferricyanide power and chelating ferrous irons. The anti-inflammatory activity of the TCB extracts was evaluated by carrageenan-induced paw edema, xylene-induced ear edema and acetic acid-induced vascular permeability. The anti-nociceptive activity of the TCB extracts was evaluated by the acetic acid-induced writhing, the formalin-induced paw licking, the hot plate test and the tail immersion test. All results revealed that TCB is a good source of functional food materials which concurrently had the antioxidant, anti-inflammatory and anti-nociceptive effects. This study will provide valuable information for the further development of TCB as functional foods or in pharmaceutical industries in the near future.