Anti-inflammatory constituents of Zingiber zerumbet

T. Y. Chien, L. G. Chen, C. J. Lee, F. Y. Lee, C. C. Wang

Research output: Contribution to journalArticle

58 Citations (Scopus)

Abstract

Zingiber zerumbet Smith has long been used as a botanical medicine for anti-inflammation in Southeast Asia. In this paper, zerumbone (1), 3-O-methyl kaempferol (2), kaempferol-3-O-(2, 4-di-O-acetyl-α-l-rhamnopyranoside) (3), and kaempferol-3-O-(3,4-di-O-acetyl-α-l-rhamnopyranoside) (4) were isolated from the rhizome of Z. zerumbet. The inhibitory effects of these compounds on NO and PGE2 production from lipopolysaccharide (LPS)-induced RAW 264.7 macrophages were measured. Among them, 1 and 2 demonstrated potent inhibition of NO production, with respective IC50 values of 4.37 and 24.35 μM, and also significantly suppressed iNOS expression in a dose-dependent manner. However, 1 and 2 could inhibit PGE2 production only at high doses (20 and 40 μM, respectively), and COX-2 protein level was not affected. According to the in vitro study, 1 had greater anti-inflammatory effects than 2. Therefore, mice were administered with 1 (10 mg/kg) 1 h before carrageenan injection, and the oedema was significantly attenuated compared to the vehicle control. Mature rhizomes were richer in 1 and lower in moisture. We suggest that the economic cultivation period of Z. zerumbet is the 5th month after seeding when its functions as food and anti-inflammatory are maximum, because 1 is dramatically increased at that time.

Original languageEnglish
Pages (from-to)584-589
Number of pages6
JournalFood Chemistry
Volume110
Issue number3
DOIs
Publication statusPublished - Oct 1 2008

Fingerprint

Zingiber zerumbet
kaempferol
Rhizome
Anti-Inflammatory Agents
Dinoprostone
rhizomes
Southeastern Asia
Macrophages
Carrageenan
carrageenan
prostaglandin synthase
dosage
anti-inflammatory activity
South East Asia
in vitro studies
edema
lipopolysaccharides
Inhibitory Concentration 50
Medicine
inhibitory concentration 50

Keywords

  • 3-O-methyl kaempferol
  • iNOS
  • Paw oedema
  • Zerumbone
  • Zingiber zerumbet Smith
  • Zingiberaceae

ASJC Scopus subject areas

  • Food Science

Cite this

Anti-inflammatory constituents of Zingiber zerumbet. / Chien, T. Y.; Chen, L. G.; Lee, C. J.; Lee, F. Y.; Wang, C. C.

In: Food Chemistry, Vol. 110, No. 3, 01.10.2008, p. 584-589.

Research output: Contribution to journalArticle

Chien, T. Y. ; Chen, L. G. ; Lee, C. J. ; Lee, F. Y. ; Wang, C. C. / Anti-inflammatory constituents of Zingiber zerumbet. In: Food Chemistry. 2008 ; Vol. 110, No. 3. pp. 584-589.
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