아욱(Malva verticillata L.) 추출물의 항산화 및 항염증 효능 검증 = The Antioxidant and Anti-inflammatory Activities of Extracts from Malva verticillata L.

다국어 초록 (Multilingual Abstract)

In this study, we evaluated the antioxidant and anti-inflammatory activities of Malva verticillata extracts and their potential as natural functional materials. We prepared extracts using hot water (MVWE) and 70% ethanol (MVEE).
They were then concentrated and freeze-dried. Antioxidant activity was measured by total polyphenol content, DPPH, and ABTS radical scavenging activities. The total polyphenol contents of MVWE and MVEE extracts were 1.4 mg TAE/g and 1.6 mg TAE/g, respectively. Both the extracts exhibited concentration-dependent DPPH and ABTS radical scavenging activities, with the 70% ethanol extract showing relatively higher antioxidant activity than that of the hot water extract. The MTT assay was used to evaluate the cell viability in macrophages. Both the extracts, at 500 μg/mL, showed more than 95% cell viability. In the NO assay, 500 μg/mL of MVWE and MVEE inhibited NO production by 18.11% and 22.6%, respectively. Furthermore, both the extracts suppressed the protein and mRNA expression levels of iNOS and COX-2 in a concentration-dependent manner. The findings of our study suggest that Malva verticillata L. extracts possess antioxidant and anti-inflammatory activities, with relatively superior biological activity in MVEE.
Therefore, Malva verticillata L. extract could be considered a potential natural functional material for cosmetic, food, and functional cosmetic applications.