Antioxidant and Anti-Inflammatory Activities of Safflower (Carthamus tinctorius L.) Honey Extract

Abstract

Safflower honey is a unique type of monofloral honey collected from the nectar of Carthamus tinctorius L. in the Apis mellifera colonies of northwestern China. Scant information is available regarding its chemical composition and biological activities. Here, for the first time, we investigated this honey’s chemical composition and evaluated its in vitro antioxidant and anti-inflammatory activities. Basic physicochemical parameters of the safflower honey samples in comparison to established quality standards suggested that safflower honeys presented a good level of quality. The in vitro antioxidant tests showed that extract from Carthamus tinctorius L. honey (ECH) effectively scavenged DPPH and ABTS+ free radicals. In lipopolysaccharides (LPS) activated murine macrophages inflammatory model, ECH treatment to the cells inhibited the release of nitric oxide and down-regulated the expressions of inflammatory-relating genes (iNOS, IL-1β, TNF-α and MCP-1). The expressions of the antioxidant genes TXNRD, HO-1, and NQO-1, were significantly boosted in a concentration-dependent manner. ECH decreased the phosphorylation of IκBα and inhibited the nuclear entry of the NF-κB-p65 protein, in LPS-stimulated Raw 264.7 cells, accompany with the increased expressions of Nrf-2 and HO-1, suggesting that ECH achieved the anti-inflammatory effects by inhibiting NF-κB signal transduction and boosting the antioxidant system via activating Nrf-2/HO-1 signaling. These results, taken together, indicated that safflower honey has great potential into developing as a high-quality agriproduct.

Probiotic Potential of Lactobacillus Strains Isolated From Fermented Vegetables in Shaanxi, China

“…DPPH and ABTS + free radical scavenging experiments are commonly used to evaluate natural antioxidants (the antioxidant activity of LAB) (Sun et al, 2020). As shown in Figure 4, the 24 strains tested showed varied degrees of radical scavenging activity.…”

Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

“…In safflower honey ( Carthamus tinctorius L.), quercetin and vanillic acid have been found to be the prevalent phenolic compounds. The anti-inflammatory and analgesic action of honey was attributed to vanillic acid through the antioxidation and the inhibition of the production of pro-inflammatory cytokines in extracts of Hemp honeys [ 78 ].…”

In Vivo and In Vitro Effects of Tracheloside on Colorectal Cancer Cell Proliferation and Metastasis

“…Natural phenolic compounds present great biological activity, including anti-oxidant abilities through the stabilization of free radicals using their aromatic ring [ 20 , 21 ]. Moreover, recent research has reported that the safflower, by its phenolic content, revealed anti-oxidant, anti-microbial, and anti-inflammatory effects [ 22 , 23 , 24 ]. The seeds of the safflower are nutritionally similar to sunflower oil and are mainly used for cooking oil and salad dressing.…”