@article{jfnr2017596,
author={{Qabaha, Khaled and Abu-Lafi, Saleh and Al-Rimawi, Fuad},
title={Anti-inflammatory Activities of Ethanolic Extracts of <i>curcuma </i>Longa (Turmeric)<i> </i>and<i> cinnamon (</i><i>Cinnamomum verum)</i>},
journal={Journal of Food and Nutrition Research},
volume={5},
number={9},
pages={668--673},
year={2017},
url={http://pubs.sciepub.com/jfnr/5/9/6},
issn={2333-1240},
abstract={Curcuma longa and Cinnamon<b> </b>are used in folkloric medicine and thought to have different pharmacological activities including anti-inflammatory effects. The objective of this work is to evaluate the <i>in vitro</i> inhibitory effect of Curcuma longa and Cinnamon ethanolic<b> </b>extracts on Lipopolysacaride (LPS)-induced Interlukin-6 (IL-6) and Tumor Necrosis Factor-¦Á (TNF-¦Á) by polymorphonuclear Cells (PMNCs). Polymorphonuclear cells were isolated from the whole blood using Histopaque (Ficol-1077) method and then cultured in an enriched Roswell Park Memorial Institute (RBMI) medium. The concentrations of TNF-¦Á and IL-6 in the supernatant were measured after 24 h and compared using paired-samples t test. The Curcuma longa and Cinnamon<b> </b>extracts have shown significant reduction in the levels of both Il-6 and TNF-¦Á. HPLC analysis of Curcuma longa extract revealed that it contains curcumin, demethoxycurcumin, and bisdemethoxycurcumin while the major compound in the extract of cinnamon<b> </b>was found to be cinnamic acid. Reduction in the levels of IL-6 and TNF-¦Á upon effect of the plants¡± extract is an indication of their anti-inflammatory effects. The observed anti-inflammatory effect may be due to the presence of curcuminoids and cinnamic acid from Curcuma longa and Cinnamon, respectively.},
doi={10.12691/jfnr-5-9-6}
publisher={Science and Education Publishing}
}