Exploring the unique antioxidative and anti-inflammatory properties of aging black lemon (Citrus limon L. Brum. F.)
Year: 2024
Type: article
Abstract: The aging black lemon is a dried citrus fruit, generally made from lemon, which is lightly thermal processed until it takes on the appearance of blackish-brown leather. This study aimed to determine the phenolic and flavonoid components in aqueous black lemon extract (ABLE). FRAP was used to determine the antioxidant capacity of ABLE. The effects of ABLE on LPS-induced NO production in macrophages (RAW264.7) were investigated by measuring the amount of nitrite released into the culture medium using the Griess reaction. For the anti-inflammatory effects, pro-inflammatory mediators, including iNOS, TNF-α, and NF-κB, were examined by Western blotting . In addition, UPLC/MS/MS data of ABLE presented higher concentrations of gallic acid , protocatechuic acid , vanillic acid , p -coumaric acid, ferulic acid , luteolin , naringenin , hesperetin , and diosmetin than fresh lemon. Based on the results, we consider ABLE to have outstanding anti-inflammation properties by polyphenols and flavonoids and is a great functional food for inflammation-related diseases.
Source: Journal of Functional Foods
Authors: Ke-Hung Yeh, Hsiao-Chi Wang, Chun-Hui Chiu, Chi-Tang Ho, Yung-Lin Chu
Institutions: National Pingtung University of Science and Technology, Cardinal Tien College of Healthcare and Management, Chang Gung University of Science and Technology, Chang Gung Memorial Hospital, Taoyuan Chang Gung Memorial Hospital, Linkou Chang Gung Memorial Hospital, Rutgers, The State University of New Jersey
Language: English
Subfield: Biochemistry
Field: Medicine
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $2,500
OpenAlex ID: W4404945379