The Antioxidant And Anti-inflammatory Properties Of Chamomile And Its Constituents

Publish Year: 1401
نوع سند: مقاله ژورنالی
زبان: English
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JR_RCM-9-3_004

تاریخ نمایه سازی: 24 دی 1401

Abstract:

Introduction: Chamomile (Matricaria chamomilla L.), as widely used as a medicinal herb and is brewed beverages, and has been used for the treatment of several conditions. The evidence from in vitro, in vivo, and clinical studies suggests that chamomile and its many flavonoid components have anti-oxidant and anti-inflammatory properties. This review aimed to provide an overview of the chemical constituents of chamomile and the effectiveness of the chamomile preparations and several of its constituents for the treatment of several medical conditions. Methods: The present comprehensive review study was conducted by searching electronic databases including Scopus, Web of Sciences, Embase, and PubMed, using relevant keywords. Results: Both animal and human studies indicate the positive effects of chamomile on the antioxidant enzyme activity. However, the mechanisms involved in the action of chamomile against the production of ROS remain still unknown. When it comes to its anti-inflammatory properties, a number of in vitro, in vivo, and clinical investigations have been reported regarding to the selective inhibition of COX-۲, suppression of NO production, prevention of IL-۱β, IL-۶ and TNFα-induced NO levels, reduction of iNOS mRNA and protein expression, impediment of leukocyte adhesion and adhesion protein up-regulation in human endothelial cells, and blockage of IL-۱ α-induced prostaglandin production, TNF-α-induced IL-۶ and IL-۸ release. Conclusions: Current studies suggest that chamomile and its flavonoid components have anti-oxidant and anti-inflammatory properties. On the basis of the existing evidences, chamomile appears to ameliorate several diseases caused by oxidative stress as well as inflammatory reactions.

Authors

Saeedeh Talebi

Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Payam Sharifan

Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Andisheh Norouzian Ostad

Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Seyedeh-Elaheh Shariati

Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

AmirAli Moodi Ghalibaf

Student Research Committee, Faculty of Medicine, Birjand University of Medical Sciences, Birjand, Iran

Mehdi Barati

Department of Immunology, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Malihe Aghasizadeh

Iranian UNESCO center of excellence for human nutrition, Mashhad University of Medical Sciences, Mashhad, Iran

Sahar ghoflchi

Deparment of clinical biochemistry;faculty of medical; University of Zahedan,zahedan,Iran

Hamideh Ghazizadeh

Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Niloofar Shabani

Department of Biostatistics, School of Health, Tehran University of Medical Sciences, Tehran, Iran

Gordon A. Ferns

Department of Medical Education, Brighton and Sussex Medical School, Falmer, Brighton, UK.

Hamid Reza Rahimi

Neurogenic Inflammation Research Center, Mashhad University of Medical Sciences, Mashhad, IranUniversity of Medical Sciences, Mashhad, Iran

majid Ghayour

Biochemistry and Nutrition Research Center and Department of clinical biochemistry, Mashhad University of Medical Sciences, Mashhad, Iran