Anti-inflammatory Potential of Petiveria alliacea on Activated RAW264.7 Murine Macrophages

Background: Defense and protection to multiple harmful stimuli are the inflammation, when is self‑amplified and uncontrolled is the basis of the pathogenesis of a wide variety of inflammatory illness. The aim of this study was to evaluate if Petiveria alliacea could attenuate inflammation in a murine model of RAW264 macrophages the involved model and its involved mechanism. Materials and Methods: The ethanol extract from P. alliacea was precipitated with water and supernatant was used for this study (PW). The anti‑inflammatory effects of PW were investigated through evaluating of the production of several cytokines, chemokines, and expression of nuclear factor‑kappa B (NF‑κB) in lipopolysaccharide (LPS)‑stimulated RAW264.7 macrophages. Also was determined the ability to decrease the oxidative stress in RAW264.7 cells with carboxy‑2’,7’‑dichloro‑dihydro‑fluorescein diacetate. Results: PW significantly suppress the secretion of prostaglandin E2, leukotriene C4, interleukin (IL)‑1 β, IL‑6, IL‑10, interferon gamma nitric oxide (NO), inducible NO synthase, IL‑1 β, IL‑4, in RAW264.7 cells in a dose‑dependent manner. In addition, PW also markedly inhibited the transcriptional activity of NF‑κB. PW produced significant anti‑inflammatory activity through inhibiting the production of inflammatory mediators through the NF‑κB inactivation in the LPS‑stimulated RAW24.7 cells. Conclusions: PW exerts significant antioxidant and anti‑inflammatory activities, and this effect can be attributed in part, to the presence of dibenzyl disulfide, dibenzyl trisulfide pinitol, coumarin, myricetin, glutamyl‑S‑benzyl cysteine, and petiveriins A and B.