Effect of antioxidant and anti-inflammatory on bioactive components of carrot (Daucus carota L.) leaves from Jeju Island

Abstract The present study evaluated the potential of carrot ( Daucus carota L.) leaf, a non-edible part carrots, which are among most consumed vegetables worldwide. antioxidant activities 70% ethanol extract (EEC) and hot water (HEC) leaves were compared. results revealed that total polyphenol content, flavonoid DPPH ABTS radical scavenging higher in EEC than HEC. Both extracts protected cells against H 2 O -induced toxicity markedly reduced levels reactive oxygen species RAW 264.7 cells. Moreover, pretreatment with HEC prior to (500 μM) exposure increased superoxide dismutase glutathione peroxidase these Notably, intracellular catalase activity by 36.77 6.39 times, respectively. Compared HEC, remarkably inhibited production lipopolysaccharide-induced nitric oxide gene expression IL-6, IL-1β, iNOS, COX-2, TNF-α. Comparative analysis composition using HPLC–UV suggested notably contents catechin, chlorogenic acid, caffeic rutin, quercetin, cynaroside Collectively, imply potentially beneficial natural source antioxidants anti-inflammatory compounds functional foods.