Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/27240
Title: Phenolic profile and biological activity of Plantago bellardii all
Authors: Beara (Krstić) Ivana 
Lesjak Marija 
Četojević-Simin Dragana
Simin Nataša 
Balog Kristina 
Francišković Marina
Mimica-Dukić Neda 
Issue Date: 2012
Journal: Planta Medica 78, 2012 International Congress on Natural Product Research, 8th Joint Meeting of AFERP, ASP, GA, PSE & SIF, New York City, 2012
Abstract: Ancient use of plantains (genus Plantago L., Plantaginaceae) as herbal remedies is a consequence of their broad range of curative properties [1]. Plantago bellardii All. is distributed in south Europe, but there are no detailed data about biological activity of this species. In order to valorize medicinal use of P. bellardii, some tests on antioxidative, anti-inflammatory and cytotoxic activities of methanolic extract of this plantain, collected from area of Ulcinj (Montenegro) have been undertaken. The phenolic composition was determined by LC-MS/MS, where the content of vanillic (2.0mg/g of dw) and chlorogenic (38.2mg/g of dw) acid, with quercetin-3-O-glc (2.5mg/g of dw) and rutin (51.6mg/g of dw) was the highest. The radical scavenger capacity (RSC) was evaluated towards several radicals [1], indicating similar activity to synthetic antioxidant BHT (butylated hydroxytoluene). Anti-inflammatory potential was examined by means of cyclooxygenase-1 (COX-1) and 12-lipooxygenase (12-LOX) inhibition [1], quantifying 12-HHT (12-hydroxy-5,8,10-heptadecatrienoic acid) and 12-HETE (12-hydroxy-5,8,10,14-eicosatetraenoate) products by RP-HPLC-MS/MS (IC50=6.6 and 2.34mg/mL, respectively). The extract showed moderate cytotoxic activity against HeLa (cervix epitheloid carcinoma), MCF7 (breast adenocarcinoma), HT-29 (colon adenocarinoma) and MRC-5 (human fetal lung) cell lines, while results were obtained using SRB (Sulforhodamine B) assay [1]. Consequently, this species could be considered as a promising herbal remedy. [1] Beara I. et al. (2012) LWT-Food Sci. Technol. 47: 64-70.
URI: https://open.uns.ac.rs/handle/123456789/27240
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