Document Type
Article
Publication Date
Winter 12-15-2022
Abstract
Celery ethanol extract (CEE) of leaves of Apium graveolens var. secalinum Alef, showed high phenolic content with significant antioxidant activity using DPPH and ORAC assay. Two unique unknown compounds, apigenin 7-O-mono-apiofuranoside and acylated flavonoid, 7-O- (5″-E-p-coumaroyl)-apiofuranside (karafsin) were identified in CEE for the first time by a full structural analysis, along with 6 known compounds. While karafsin significantly inhibited cyclooxygenase-2 by 42.52 ± 2.88 and 70.33 ± 2.97 % at 50 and 100 mg/mL and 5-lipoxygenase by 37.33 ± 2.87 and 75.77 ± 2.57 % at 50 and 100 mg/mL in raw macrophage cells challenged with Escherichia coli lipopolysaccharide, CEE exhibited the same weigh-dose activity as a crude extract mixture. Comparable inhibition of NO was also observed by CEE versus karafsin at approximately 0.06 mg/mL. Thus, CEE as a mixture has potent anti-inflammatory activity, of which the formulated 1% topical gel was found to have a 79.51 % inhibition of edema in the carrageenan-induced rat paw model, comparable as the commercial 1% diclofenac gel.
Recommended Citation
Swilam, Noha; Nawwar, Mahmoud; Mostafa, Eman; Mostafa, Dalia; and Ragab, Mai, "Karafsin, a Unique Mono-acylated Flavonoid Apiofurnoside from the Leaves of Apium graveolens var. secalinum Alef: In vitro and In vivo Anti-inflammatory Assessment" (2022). Pharmacy. 663.
https://buescholar.bue.edu.eg/pharmacy/663
Comments
CEE showed high polyphenols and flavonoids content, in addition to significant in vitro antioxidant activity for CEE and karafsin. Our results clearly indicated the in-vitro inhibitory activity of CEE and karafsin on NO release, COX-2 and 5-LOX, when added before LPS stimulation in the medium of J774.A1 cells. The 1% CEE topical gel was able to significantly reduce rat paw edema and inflammation. The results are comparable to those observed in the standard diclofenac sodium group, with almost the same potency. The anti-inflammatory and anti-edematous properties exhibited by CEE might be due to the reduction of NO production and inhibition of both COX-2 and 5-LOX and also can be attributed, at least partly, to its content of acylated flavonoid derivatives. This is evidenced by their anti-oxidant properties and ability to inhibit COX-2, 5-LOX and NO release. It is concluded that CEE should be used in both pharmaceutical and food industries in different conditions of inflammation.