Miao, LingchaoTao, HongxunPeng, YuWang, ShengpengZhong, ZhangfengEl-Seedi, HeshamDragan, SimonaZengin, GökhanCheang, Wai SanWang, YitaoXiao, Jianbo2020-03-262020-03-262019Miao, L., Tao, H., Peng, Y., Wang, S., Zhong, Z., El-Seedi, H., Dragan, S., Zengin, G., Cheang, W. S., Wang, Y., Xiao, J. (2019). The Anti-İnflammatory Potential Of Portulaca Oleracea L. (Purslane) Extract By Partial Suppression On NF-Kappa B And MAPK Activation. Food Chemıstry, 290, 239-245.0308-81461873-7072https://dx.doi.org/10.1016/j.foodchem.2019.04.005https://hdl.handle.net/20.500.12395/38227Portulaca oleracea L. (Purslane) has great potential as food and traditional drugs in several countries. The purpose of this study was to evaluate the anti-inflammatory effects of purslane extract on lipopolysaccharide (LPS)stimulated RAW 264.7 cells. Purslane extracts significantly reduced LPS-induced synthesis of NO in a dose-dependent manner, as well as the expression levels of iNOS and COX-2. The productions of TNF-alpha and IL-6 were also significantly reduced at the higher dose of 400 mu g/ml. Meanwhile, the expression levels of P65, p-P65, p-MEK and p-I kappa B-alpha were inhibited dose-dependently. The nuclear translocation of P65 was partially prevented by the extract, which explained the inhibition of NF-kappa B pathway. In addition, three reported flavonoids, named luteolin, kaempferol and quercitrin, were identified in the extract, which might be responsible for its anti-inflammatory effects. Above all, our research has partially proved that purslane could be considered as a natural anti-inflammatory agent in further applications.en10.1016/j.foodchem.2019.04.005info:eu-repo/semantics/openAccessPortulaca oleracea L.FlavonoidsLipopolysaccharideAnti-inflammatory effectsNF-kappa BMAPKArticle29023924531000042Q1WOS:000464920800030Q1