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Antioxidant, Anti-Inflammatory Activities, and Neuroprotective Behaviors of Phyllanthus emblica L. Fruit Extracts

Author

Listed:
  • Po-Hsien Li

    (Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan)

  • Chien-Wen Wang

    (Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan
    U-START Co., Ltd., Taichung 429004, Taiwan)

  • Wen-Chien Lu

    (Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, Chiayi 60077, Taiwan)

  • Tuzz-Ying Song

    (Department of Food Science and Biotechnology, College of Biotechnology and Bioresources, Da-Yeh University, Changhua 515006, Taiwan)

  • Chiun-C. R. Wang

    (Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan)

Abstract

Phyllanthus emblica L. is traditionally used as both medicine and food in Taiwan. In this study, we evaluated the antioxidant, anti-inflammatory, and neuroprotection bioactivities of P. emblica fruit. P. emblica fruit extracts had a high content of total phenol and flavonoids, and chlorogenic acids. For antioxidant capacity, 95% ethanol-extracted P. emblica had the best DPPH radical scavenging activity, ferrous ion chelating ability, and reducing power as compared with hot water, 50% ethanol, and commercial extracts, and showed the highest reducing power and lipid peroxidation inhibition. The present results have demonstrated that the P. emblica extracts can protect the oxidative degradation of lipids by inhibiting FeCl 3 -ascorbate-mediated lipid peroxidation. For anti-inflammatory activity, P. emblica fruit extracts showed dose-dependent inhibition of nitric oxide in lipopolysaccharide-stimulated RAW264.7 cells and significantly high COX-2 inhibition. For neuroprotection bioactivity, P. emblica extracts had higher percentages of pheochromocytoma cell protection than commercial extracts. Hot water and ethanol extracts showed higher percentages of PC12 cell protection than commercial extracts. P. emblica hydroalcoholic extracts had a neuroprotective effect against oxidative damage, which could be due to their antioxidant and anti-inflammatory activity. P. emblica extracts could be used in daily health beverages, foods, and cosmetic products.

Suggested Citation

  • Po-Hsien Li & Chien-Wen Wang & Wen-Chien Lu & Tuzz-Ying Song & Chiun-C. R. Wang, 2022. "Antioxidant, Anti-Inflammatory Activities, and Neuroprotective Behaviors of Phyllanthus emblica L. Fruit Extracts," Agriculture, MDPI, vol. 12(5), pages 1-12, April.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:5:p:588-:d:800206
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    References listed on IDEAS

    as
    1. Dung Huynh Thi Le & Wen-Chien Lu & Po-Hsien Li, 2020. "Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm ( Borassus Flabellifer Linn.) Granulated Sugar," Sustainability, MDPI, vol. 12(7), pages 1-21, March.
    2. Po-Hsien Li & Yung-Jia Chan & Wen-Chien Lu & Da-Wei Huang & Ting-Chieh Chang & Wen-Hong Chang & Xiao-Bao Nie & Chang-Xing Jiang & Xiao-Lei Zhang, 2020. "Bioresource Utilization of Djulis ( Chenopodium formosanum ) Biomass as Natural Antioxidants," Sustainability, MDPI, vol. 12(15), pages 1-16, July.
    Full references (including those not matched with items on IDEAS)

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