Flavonoids eupatorin and sinensetin present in Orthosiphon stamineus leaves inhibit inflammatory gene expression and STAT1 activation.

Cytokines and other inflammatory mediators, such as prostaglandin E2 (PGE2) and nitric oxide (NO) produced by cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS), respectively, activate and drive inflammation and therefore serve as targets for anti-inflammatory drug development. Orthosiphon stamineus is an indigenous medicinal plant of Southeast Asia that has been traditionally used in the treatment of rheumatoid arthritis, gout, and other inflammatory disorders. The present study investigated the anti-inflammatory properties of Orthosiphon stamineus leaf chloroform extract (CE), its flavonoid-containing CE fraction 2 (CF2), and the flavonoids eupatorin, eupatorin-5-methyl ether (TMF), and sinensetin, identified from the CF2. It was found that CE (20 and 50 µg/mL) and CF2 (20 and 50 µg/mL) inhibited iNOS expression and NO production, as well as PGE2 production. Eupatorin and sinensetin inhibited iNOS and COX-2 expression and the production of NO (IC50 5.2 µM and 9.2 µM for eupatorin and sinensetin, respectively) and PGE2 (IC50 5.0 µM and 2.7 µM for eupatorin and sinensetin, respectively) in a dose-dependent manner. The extracts and the compounds also inhibited tumor necrosis factor α (TNF-α) production (IC50 5.0 µM and 2.7 µM for eupatorin and sinensetin, respectively). Eupatorin and sinensetin inhibited lipopolysaccharide (LPS)-induced activation of transcription factor signal transducers and activators of transcription 1α (STAT1α). Furthermore, eupatorin (50 mg/kg i. p.) and sinensetin (50 mg/kg i. p.) inhibited carrageenan-induced paw inflammation in mice. The results suggest that CE and CF2, as well as the known constituents of CF2, i.e., eupatorin and sinensetin, have meaningful anti-inflammatory properties which may be utilized in the development of novel anti-inflammatory treatments.

Lingonberry (Vaccinium vitis-idaea) and European cranberry (Vaccinium microcarpon) proanthocyanidins: isolation, identification, and bioactivities.

European, small-fruited cranberries (Vaccinium microcarpon) and lingonberries (Vaccinium vitis-idaea) were characterized for their phenolic compounds and tested for antioxidant, antimicrobial, antiadhesive, and antiinflammatory effects. The main phenolic compounds in both lingonberries and cranberries were proanthocyanidins comprising 63-71% of the total phenolic content, but anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, and flavonols were also found. Proanthocyanidins are polymeric phenolic compounds consisting mainly of catechin, epicatechin, gallocatechin, and epigallocatechin units. In the present study, proanthocyanidins were divided into three groups: dimers and trimers, oligomers (mDP 4-10), and polymers (mDP > 10). Catechin, epicatechin, A-type dimers and trimers were found to be the terminal units of isolated proanthocyanidin fractions. Inhibitions of lipid oxidation in liposomes were over 70% and in emulsions over 85%, and in most cases the oligomeric or polymeric fraction was the most effective. Polymeric proanthocyanidin extracts of lingonberries and cranberries were strongly antimicrobial against Staphylococcus aureus, whereas they had no effect on other bacterial strains such as Salmonella enterica sv. Typhimurium, Lactobacillus rhamnosus and Escherichia coli. Polymeric fraction of cranberries and oligomeric fractions of both lingonberries and cranberries showed an inhibitory effect on hemagglutination of E. coli, which expresses the M hemagglutin. Cranberry phenolic extract inhibited LPS-induced NO production in a dose-dependent manner, but it had no major effect on iNOS of COX-2 expression. At a concentration of 100 µg/mL cranberry phenolic extract inhibited LPS-induced IL-6, IL-1ß and TNF-α production. Lingonberry phenolics had no significant effect on IL-1ß production but inhibited IL-6 and TNF-α production at a concentration of 100 µg/mL similarly to cranberry phenolic extract. In conclusion the phenolics, notably proanthocyanidins (oligomers and polymers), in both lingonberries and cranberries exert multiple bioactivities that may be exploited in food development.