Anti-inflammatory effect of chaya extracts fractions

Patients with Type 2 diabetes often experience chronic inflammation due to the overexpression of NF-kB-regulated pro-inflammatory proteins, such as TNF-alpha, IL-6 and IL-1. Chaya (Cnidoscolus aconitifolius) extracts have been reported decrease this expression, but fractions these not studied. The present work focused on determining anti-inflammatory effect aqueous chaya. phenolic content sample were determined by solid-phase extraction traced HPLC-MS-MS, activation NF-kB factor concentration proteins TNF-alpha evaluated using streptozotocin-induced rats. Two showed best effect, in fact, better than crude fraction, which contains highest amount compounds. presence ferulic acid chemical profile suggests that it may be involved observed while narigenin apigenin, are only inhibiting could explain why fraction a performance. Key words: Chaya, fractions, NF-kB, acid.