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

Figure 3

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 PBLs (stimulated by H₂O₂ or TNFα)-IL-8 release from PBLS co-incubated/pre-incubated with herb samples)/IL-8 release from control PBLs (stimulated by H₂O₂ or TNFα)-] ×100. Significant differences between IL-8 released from control PBLs and PBLs co-incubated/pre-incubated with herb samples, ^a𝑃≤0.001,^b𝑃≤0.01,^c𝑃≤0.05, 𝑛=3. NS: nonsignificant difference between IL-8 release for control PBLs and that of PBLs co-incubated with herb samples and TNFα or H₂O₂, or pre-incubated with herb samples.