Standardized ethanolic extract of the rhizome of Curcuma xanthorrhiza prevents murine ulcerative colitis by regulation of inflammation

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• 作者：Jae Young Cho^a ; ^{cho.jaeyoung@gmail.com} ; Hwa Yeon Kim^b ; ^{khay228@naver.com} ; Hye Me Kim^b ; ^{sssw0145@naver.com} ; Ha Na Song^b ; ^{hana9454@hanmail.net} ; Eunyoung Hong^b ; ^{eyhongs@gmail.com} ; Jae-Kwan Hwang^c ; ^{jkhwang@yonsei.ac.kr} ; Hyang Sook Chun^b ; ^{hschun@cau.ac.kr}
• 关键词：Curcuma xanthorrhiza ; Ulcerative colitis ; Dextran sulfate sodium ; Gene expression ; NF-κB ; S100a8
• 刊名：Journal of Functional Foods
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：30
• 期：Complete
• 页码：282-289
• 全文大小：938 K
• 卷排序：30

文摘

Standardized extract of Curcuma xanthorrhiza (CE) contained 16% of xanthorrhizol. Ulcerative colitis was significantly attenuated by treatment with CE (4 or 40 mg/kg). CE reduced the level of inflammation-related gene expression; COX-2 and S100a8. Anti-inflammatory of CE appear to be mediated by the NF-κB signaling pathway. CE may be an attractive natural source for functional food to modulate colitis.