eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2020-10-15 8 10 543 549 10.12691/jfnr-8-10-1 JFNR20208101 article Bor Sen Wang 1 Horng Cherng Wu 2 Lee Wen Chang 2 Lan Chi Hsieh 3 Heuy Ling Chu chuheuy@mail.cnu.edu.tw 3 Department of Applied Life Science and Health, Chia Nan University of Pharmacy and Science, 71710, Tainan, Taiwan, ROC Department of Food Science & Technology, Chia Nan University of Pharmacy and Science, 71710, Tainan, Taiwan, ROC Department of Dietetics Kaohsiung Municipal United Hospital, 80457, Kaohsiung, Taiwan, ROC The antityrosinase and antimutation effects of longan leaves and its bioactive compounds was investigated. The water extracts of longan leaves (WLL) inhibited the mutagenicity of 2-aminoanthracene, an indirect mutagen, and 4-nitroquinoline-N-oxide, a direct oxidative mutagen toward Salmonella typhimurium TA 98 and TA 100. WLL at 0-0.6 mg/ml displayed free radical scavenging activity, reducing power, chelating ability and protection against lipid oxidative damage. In addition, the inhibitory actions of WLL on tyrosinase activity and nitric oxide (NO) production in lipopolysaccharide (LPS) stimulated macrophages RAW 264.7 cell increased in concentration-dependent manner. According to HPLC-DAD analysis showed that epicatechin, ellagic acid and gallic acid, the major phenolic compounds, were present in WLL. The phenolic components may in part account for contributing the protective effects of WLL. On the basis of the results obtained, WLL can display biological functions and effectively protective against oxidation, mutation, tyrosinase, and inflammation. http://pubs.sciepub.com/jfnr/8/10/1/jfnr-8-10-1.pdf longan leaves mutation tyrosinase oxidative stress