Evaluation The effect of Chicory and Malva Leaves as Antioxidant and Anti-Inflammatory

L. Zaki, Nahed; M. Ahmed, Mahgoub

doi:10.21608/ijfsnh.2021.211674

Evaluation The effect of Chicory and Malva Leaves as Antioxidant and Anti-Inflammatory

Document Type : Original Research

Authors

Nahed L. Zaki ¹
Mahgoub M. Ahmed ²

¹ Food Technology Research Institute- Agricultural Research Center, Giza, Egypt.

² Molecular Drug Evaluation Department, National Organization for Drug Control and Research (NODCAR), Giza, Egypt

10.21608/ijfsnh.2021.211674

Abstract

Chicory (Cichorium intybus) and Malva (Malva parviflora) plants have been used as
a traditional medicinal plants . This study aimed to evaluate the total phenols and
flavonoids of chicory and malva leaves . Qualitative HPLC profile of the chicory and
malva leaves was performed using HPLC. Antioxidant activity was determined by
three methods (hydroxyl radical, superoxide anion radical DPPH•
and ABTS+ cation
radical). The anti-inflammatory activity of aqueous extracts of these plants was
assessed using carrageenan-induced paw edema was studied. The results showed that
chicory and malva leaves can represent a good sources of phytochemicals in terms of
total phenolics and flavonoids as well as the ability of these phytochemicals to exert
antioxidant and anti-inflammatory activity of aqueous extracts of these plants. Results
concluded that the consumption of chicory and malva leaves may be beneficial to
human health by participating in the antioxidant defense system against free radical
generation and anti-inflammatory

Keywords