The protective ability of Mediterranean dietary plants against the oxidative damage: the role of radical oxigen species in inflammation and the polyphenol, flavonoid and sterol contents

Ten hydroalcoholic extracts of edible plants from the Calabria region (Italy) were evaluated for their in vitro antioxidant and antiradical properties and in vivo topical anti-inflammatory activity. All the extracts had radical-scavenging and/or antioxidant properties, the most active plants being hawkweed oxtongue and viper’s bugloss. The best free radical (DPPH°)-scavenging activity was found in hawkweed oxtongue and chicory leaves extracts (IC50 = 25 and 26 µg/ml, respectively). Hawkweed oxtongue, poppy and viper’s bugloss extracts showed the greatest inhibition of linoleic acid oxidation (IC50 = 3 µg/ml). Viper’s bugloss and hawkweed oxtongue extracts had the greatest antioxidant effect on bovine brain peroxidation (IC50 = 11 and 22 µg/ml). All the extracts also showed an anti-inflammatory effect: 300 µg/cm2 provoked oedema reductions ranging from 18% to 43%. Cress was the most active plant. Chicory leaves contained the highest amount of phenolics (190 mg/g) whilst Rush crimps cont