Antiinflammatory, analgesic and antioxidant
activities of the fruit of Foeniculum vulgare
EUN-MI CHOI, JAE-KWAN HWANG
Abstract
Oral administration (200 mg/kg) of Foeniculum vulgare fruit methanolic extract exhibited inhibitory effects against acute and subacute inflammatory diseases and type IV allergic reactions and showed a central analgesic effect. Moreover, it significantly increased the plasma superoxide dismutase (SOD) and catalase activities and the high density lipoprotein–cholesterol level. On the contrary, the malondialdehyde (MDA) (as a measure of lipid peroxidation) level was significantly decreased in F. vulgare fruit methanolic extract group compared to the control group (Pb0.05). These results seems to support the use of F. vulgare fruit methanolic extract in relieving inflammation.
Keywords: Foeniculum vulgare; Antiinflammatory activity; Analgesic activity; Antioxidant activity.
Antiinflammatory-of-the-fruit-of-Foeniculum-vulgare.pdf
Determination of in vitro antioxidant activity of fennel
(Foeniculum vulgare) seed extracts
Münir Oktay, İlhami Gülçin, Ö. İrfan Küfrevioğlu
Abstract
In this study, the antioxidant activity of water and ethanol extracts of fennel (Foeniculum vulgare) seed (FS) was evaluated by various antioxidant assay, including total antioxidant, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, metal chelating activities and reducing power. Those various antioxidant activities were compared to standard antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and a-tocopherol. The water and ethanol extracts of FS seeds showed strong antioxidant activity. 100 mg of water and ethanol extracts exhibited 99.1% and 77.5% inhibition of peroxidation in linoleic acid system, respectively, and greater than the same dose of a-tocopherol (36.1%). The both extracts of FS have effective reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities. This antioxidant property depends on concentration and increasing with increased amount of sample. In addition, total phenolic compounds in the water and ethanol extracts of fennel seeds were determined as gallic acid equivalents. The results obtained in the present study indicated that the fennel (F. vulgare) seed is a potential source of natural antioxidant. Although, the tests presented here show the usefulness of FS extracts as in vitro antioxidants it still needs to be that this extracts show their activity in emulsions, biological systems, health implications or dry foods.
Keywords: Fennel; Foeniculum vulgare; Antioxidant activity; In vitro; Seed.