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M. Miroliaei, S. Khazaei, S. Moshkelgosha and M. Shirvani, “Inhibitory Effects of Lemon Balm (Melissa officinalis L.) Extract on the Formation of Advanced Glycation End Products,” Food Chemistry, Vol. 129, No. 2, 2011, pp. 267-271. doi:10.1016/j.foodchem.2011.04.039

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• TITLE: The Effect of Prunella on Anti-Inflammatory Activity in RAW264.7 Mouse Macrophage Cells

  AUTHORS: Meehye Kim

  KEYWORDS: Prunella Vulgaris; Rosmarinic Acid; Ursolic Acid; Anti-Inflammatory Activity; Cytotoxicity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.9, September 11, 2012

  ABSTRACT: The extracts of Prunella vulgaris L. (Labiatae), a popular Western and Chinese herbal medicine, was shown to have anti-inflammatory properties, which might be due to partially, their rosmarinic acid content. Inhition of prostaglandine E2 (PGE2) production in lipopolysaccharide (LPS) stimulated RAW264.7 mouse macrophage cells was assessed with an enzyme immunoassay (EIA) following 8-hour treatments with Prunella vulgaris extracts or fractions. Results showed that 95% ethanol extracts from P. vulgaris significantly inhibited PGE2 production. In further studies, fraction 2 from the 95% ethanol extract of P. vulgaris significantly reduced PGE2 production at 66 µg/ml (72% reduction). Cytotoxic-ity did not play a role in the noted reduction of PGE2 seen in either the extracts or fractions from P. vulgaris. High performance liquid chromatography analysis showed that there was 1.4 mM rosmarinic acid in 95% ethanol Prunella extract (201 mg/ml crude extract). Our results suggest that rosmarinic acid may contribute toward the anti-inflammatory activity of Prunella in a dose-response manner. Prunella might have a potential to be used as a functional food for anti-inflammatory activity.