An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs

Figure 4

Percentage inhibition of IL-8 release by TNFα exposed Caco-2 cells pre-incubated or co-incubated with herb samples. (R.): Rosemary, (S.): Sage, (T.): Thyme. Data are presented as the Means ± SEM (𝑛=3). %inhibition of IL-8 = [(IL-8 release from control Caco-2 cells (stimulated by TNFα)-IL-8 release from Caco-2 co-incubated/pre-incubated with herb samples)/IL-8 release from control Caco-2 cells (stimulated by TNFα)] ×100]. Significant differences between IL-8 released from control PBLs and PBLs co-incubated/pre-incubated with herb samples, ^a𝑃≤0.001, (𝑛=3). NS: nonsignificant difference between IL-8 release for Caco-2 cells control (TNFα) and that of Caco-2 cells co-incubated with herb samples and TNFα, or pre-incubated with herb samples.