Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2018, 6(1), 32-38
DOI: 10.12691/jfnr-6-1-6
Open AccessArticle

Some Phytochemicals and Anti-inflammation Effect of Juice from Tiliacora triandra Leaves

Monthana Weerawatanakorn1, , Kamonwan Rojsuntornkitti1, Min-Hsiung Pan2 and Donporn Wongwaiwech1

1Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand

2Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan

Pub. Date: January 09, 2018

Cite this paper:
Monthana Weerawatanakorn, Kamonwan Rojsuntornkitti, Min-Hsiung Pan and Donporn Wongwaiwech. Some Phytochemicals and Anti-inflammation Effect of Juice from Tiliacora triandra Leaves. Journal of Food and Nutrition Research. 2018; 6(1):32-38. doi: 10.12691/jfnr-6-1-6


Tiliacora triandra (TT), native to Southeast Asia, has been widely used as folk medicine and in cuisines in many areas. Although little scientific evidence supports the health benefits of TT leaves, the juice extracted from TT leaves has become popular for consumers among all socioeconomic classes. Thus, this study aims to evaluate the phytochemical profile and anti-inflammatory properties of juice extracted from TT leaves. The result revealed that, the highest total phenolic contents (199.92 mg GAE/g), total flavonoid contents (29.76 mg RUE/g), and extraction yield (61.2%) of the lyophilized TT leaves juice powder were found in the solvent mixture of ethanol, water, and acetone extracts. The highest DPPH radical scavenging value (90.95%) of the lyophilized TT leaves juice powder was found in hot water extract. By HPLC analysis, total phenolic compounds of the lyophilized TT leaves juice powder was 3,938.1 mg/kg. Tannic acid, gallic acid, and rutin are the major phenolic compound and the juice is a rich source of chlorophyll compound (3,551.6 mg/kg). The lyophilized TT leaves juice down-regulated the induction of inflammatory iNOS and COX-2 proteins in LPS-stimulated macrophages. The results suggest that intake of TT leaves juice, providing various phenolic and chlorophyll compounds, has great potential for reducing the inflammatory process.

bioactive compounds inflammation cyclooxygenase-2 juice inducible NO synthase

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