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Characterization of Topical Antiinflammatory Compounds in Rosmarinus officinalis L.

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    Characterization of Topical Antiinflammatory Compounds in Rosmarinus officinalis L.
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    D.M.R.N., University of Trieste, Via A. Valerio 6, 34127 Trieste, Italy, and Department of Pharmaceutical Sciences, University of Salerno, Via Ponte Don Melillo, 84084 Fisciano (Salerno), Italy
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2007, 55, 5, 1718–1723
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    https://doi.org/10.1021/jf062610+
    Published February 9, 2007
    Copyright © 2007 American Chemical Society
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    Abstract

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    The topical antiinflammatory activity of three extracts at increasing polarity (n-exane, chloroform, and methanol) from the leaves of Rosmarinus officinalis L. (Labiatae) has been tested using the croton oil ear test in mice. Both the n-hexane and the chloroform (CE-1) extracts from the leaves showed a dose-dependent activity, the last one possessing an antiinflammatory potency similar to that of indomethacin, the nonsteroidal antiinflammatory drug used as a reference drug (ID50 = 83 and 93 μg/cm2, respectively). The bioassay-oriented fractionation of CE-1 led to the identification of tritepenes, ursolic acid, oleanolic acid, and micromeric acid as the main antiinflammatory principles. Furthermore, the CE-1 extract obtained from the residue of the steam distillation of the leaves (extract A) showed the same antiinflammatory potency of CE-1, suggesting this waste product as a source of antiinflammatory products.

    Keywords: Rosemary; Rosmarinus officinalis L; topical antiinflammatory activity; ursolic acid; oleanolic acid; micromeric acid

    Copyright © 2007 American Chemical Society

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    †

     University of Trieste.

    ‡

     University of Salerno.

    *

     To whom correspondence should be addressed. Tel:  +39 040 558 7910. Fax:  +39 040 558 3215. E-mail:  [email protected].

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    Cite this: J. Agric. Food Chem. 2007, 55, 5, 1718–1723
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    https://doi.org/10.1021/jf062610+
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