https://scholars.lib.ntu.edu.tw/handle/123456789/414598
標題: | Inhibitory effect of clove methanolic extract and eugenol on dendritic cell functions | 作者: | Lin, CH Lin, SH Lin, CC YI-CHING LIU Chen, CJ CHING-LIANG CHU Huang, HC Lin, MK |
關鍵字: | Clove; Eugenia caryophyllata; Eugenol; Dendritic cell; Immunity; Hypersensitivity | 公開日期: | 2016 | 出版社: | ELSEVIER SCIENCE BV | 卷: | 27 | 起(迄)頁: | 439 | 來源出版物: | JOURNAL OF FUNCTIONAL FOODS | 摘要: | © 2016 Caryophyllata Flos or clove is widely used as a condiment and in Chinese medicine. It reportedly helps relieve asthma and allergies; however, the underlying mechanisms remain unclear. In particular, the mechanism affecting dendritic cells (DCs), which play a critical role in the immune response, remains unknown. In this study, we examine the effects of Caryophyllata Flos methanolic extract (CFME) and its major compound, eugenol, on DC functions. Our results showed that CFME and eugenol significantly inhibited DC activation and maturation. The IC50s of CFME and eugenol were approximately 25 µg/mL and 50 µM, respectively. CFME and eugenol halted T-cell proliferation. Contact hypersensitivity responses were inhibited in mice cosensitized with either CFME or eugenol. We demonstrated for the first time that clove and its major active ingredient, eugenol, exhibited a significant immunosuppressive effect on DC functions, revealing that clove is a functional food that can ameliorate chronic inflammation and autoimmunity. |
URI: | http://www.scopus.com/inward/record.url?eid=2-s2.0-84991812991&partnerID=MN8TOARS https://scholars.lib.ntu.edu.tw/handle/123456789/414598 |
ISSN: | 1756-4646 | DOI: | 10.1016/j.jff.2016.09.026 |
顯示於: | 免疫學研究所 |
在 IR 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。