Suppressive effects of edible Thai plants on superoxide and nitric oxide generation

Suratwadee Jiwajinda, Vilai Santisopasri, Akira Murakami, Oe Kyung Kim, Ha Won Kim, Hajime Ohigashi

Research output: Contribution to journalArticle

55 Citations (Scopus)

Abstract

We screened ethanol extracts from a total of 134 species of edible Thai plants for their suppressive effects on superoxide (O2-) generation using a xanthine (XA)-xanthine oxidase (XOD) assay system. When the extracts were tested at a concentration of 500 μg/ml, 28.4% significantly suppressed O2- generation. Of these active extracts, it was found that in 17.9% of cases the action was due to XOD inhibition, in 1.5% due to O2- scavenging activity, and in 9% due to both XOD inhibition and O2- scavenging. In addition, some plant extracts (25 species) which had been known to possibly possess anti-tumor promoting activity were tested for O2- and NO generation in cellular systems. In this test, 13 species exhibited strong inhibitory activity toward both O2- and NO generation. From the fruit pods of Oroxylum indicum (Bignoniaceae), a traditional vegetable in Thailand, two flavones, oroxylin A and chrysin, and a triterpene carboxylic acid, ursolic acid (UA), were identified as inhibitors of O2- generation in XA/XOD system. These compounds also showed marked inhibitory effects on the tumor promoter 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced O2- generation in dimethylsulfoxide (DMSO)-differentiated HL-60 cells. Our results suggest that, as we have reported earlier, edible Thai plants are promising sources of antioxidants with chemopreventive potential.

Original languageEnglish (US)
Pages (from-to)215-223
Number of pages9
JournalAsian Pacific Journal of Cancer Prevention
Volume3
Issue number3
StatePublished - Jan 1 2002
Externally publishedYes

Fingerprint

Edible Plants
Xanthine Oxidase
Superoxides
Nitric Oxide
Xanthine
Bignoniaceae
Flavones
Triterpenes
HL-60 Cells
Plant Extracts
Tetradecanoylphorbol Acetate
Thailand
Carboxylic Acids
Dimethyl Sulfoxide
Vegetables
Carcinogens
Fruit
Ethanol
Antioxidants
Neoplasms

Keywords

  • Anti-oxidation
  • Chrysin
  • Oroxylin A
  • Oroxylum indicum
  • Thai plants
  • Ursolic acid

ASJC Scopus subject areas

  • Epidemiology
  • Oncology
  • Public Health, Environmental and Occupational Health
  • Cancer Research

Cite this

Jiwajinda, S., Santisopasri, V., Murakami, A., Kim, O. K., Kim, H. W., & Ohigashi, H. (2002). Suppressive effects of edible Thai plants on superoxide and nitric oxide generation. Asian Pacific Journal of Cancer Prevention, 3(3), 215-223.

Suppressive effects of edible Thai plants on superoxide and nitric oxide generation. / Jiwajinda, Suratwadee; Santisopasri, Vilai; Murakami, Akira; Kim, Oe Kyung; Kim, Ha Won; Ohigashi, Hajime.

In: Asian Pacific Journal of Cancer Prevention, Vol. 3, No. 3, 01.01.2002, p. 215-223.

Research output: Contribution to journalArticle

Jiwajinda, S, Santisopasri, V, Murakami, A, Kim, OK, Kim, HW & Ohigashi, H 2002, 'Suppressive effects of edible Thai plants on superoxide and nitric oxide generation', Asian Pacific Journal of Cancer Prevention, vol. 3, no. 3, pp. 215-223.
Jiwajinda S, Santisopasri V, Murakami A, Kim OK, Kim HW, Ohigashi H. Suppressive effects of edible Thai plants on superoxide and nitric oxide generation. Asian Pacific Journal of Cancer Prevention. 2002 Jan 1;3(3):215-223.
Jiwajinda, Suratwadee ; Santisopasri, Vilai ; Murakami, Akira ; Kim, Oe Kyung ; Kim, Ha Won ; Ohigashi, Hajime. / Suppressive effects of edible Thai plants on superoxide and nitric oxide generation. In: Asian Pacific Journal of Cancer Prevention. 2002 ; Vol. 3, No. 3. pp. 215-223.
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