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Anti-inflammatory and antioxidant activities of Rungia congoensis, a traditional vegetable consumed by Yombe people from Kongo Central area (DR. Congo)

Mutwale Kapepula, Paulin, Baku Ngumbi, Pacha, Kasongo Kawayidiko, Michel, Duki Mpanzu, Arthur, Franck, Thierry, Mouithys-Mickalad, Ange, Frédérich, Michel, Ngombe Kabamba, Nadege, Masiala Tsobo, Christophe
Natural product research 2019 v.33 no.11 pp. 1650-1654
anti-inflammatory activity, antioxidant activity, chemical constituents of plants, chromatography, dietary supplements, flavonoids, inflammation, iridoids, leaves, models, myeloperoxidase, neutrophils, phenolic acids, stomata, trichomes, vegetables, Republic of the Congo
Rungia congoensis, a traditional vegetable from Kongo Central area (DR. Congo) was studied for establishing microscopic characters and characterised by chromatographic techniques and their in vitro biochemical activities against ROS production were evaluated in cellular models and on an enzyme, myeloperoxidase (MPO), involved in inflammation. Microscopically leaf can be characterised by non-glandular and glandular trichomes, sinuous anticlinal epidermal cells, diacytic stomata and helical vessels. Methanolic extract displayed high cellular antioxidant activity at the concentrations range of 0.1–10 μg mL⁻¹ and 1–20 μg mL⁻¹ using lucigenin on neutrophils and DCFH-DA on HL 60, respectively. This extract also showed, more efficient effects on extracellular and intracellular ROS production and MPO activity. Antioxidant and anti-inflammatory activities of R. congoensis were significantly higher, positively correlated with their phytochemical constituents such as flavonoids, iridoids and phenolic acids; and could justify their use as traditional vegetable and potent local nutraceutical resource.