An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs
Figure 2
Percentage inhibition of IL-8 release by H2O2 or TNFα exposed PBLs pre-incubated or co-incubated with herb samples. (a) TLC plate spotted with herb samples (5 L, pH 6) and rosmarinic acid (0.5 mg/mL) and sprayed with 2% DPPH. The yellow areas correspond to antioxidant activity. A: rosemary (U), B: rosemary (C), C: rosemary (C&D), D: sage (U), E: sage (C), F: sage (C&D) G: thyme (U), H: thyme (C), I: thyme (C&D), J: rosmarinic acid (U) uncooked, (C) heated, (C&D) heated, and digested. (b) TLC plate spotted with herb samples (5 L, pH 6) and rosmarinic acid (0.5 mg/mL) and sprayed with natural product reagent (NP) and polyethylene glycol (PEG). Phenolic acids appear in shades of blue towards the upper part of the plate and other polyphenolic compounds appear in a range of shades of green and yellow in the centre of the plate. A: rosemary (U), B: rosemary (C), C: rosemary (C&D), D: sage (U), E: sage (C), F: sage (C&D) G: thyme (U), H: thyme (C), I: thyme (C&D), J: rosmarinic acid (U) uncooked, (C) heated, (C&D) heated and digested.
