Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Ethanol Extract of Potato (Solanum tuberlosum) on Freund's Complete Adjuvant-induced Model of Chronic Arthritis in Mice

  • Choi, Eun-Mi (Department of Food & Nutrition, Kyung-Hee University) ;
  • Lee, Kyung-Hee (Department of Food Service Management, Kyung-Hee University) ;
  • Koo, Sung-Ja (Department of Food & Nutrition, Kyung-Hee University)
  • Published : 2005.04.30
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Abstract

The effect of a potato ethanol extract was investigated on Freund's complete adjuvant (FCA)-induced arthritis. The oral administration of the potato extract, at doses of 100 and 200 mg/kg once a day for 21 days, significantly reduced hindpaw swelling and the production of inflammatory cytokines (TNF-${\alpha}$, IL-$1{\beta}$ and IL-6). Treatment with the potato extract also decreased the plasma levels of creatinine, triglyceride and LDL-cholesterol, and the activities of AST and ALT compared with those of a control group. These results suggest that the potato extract might be beneficial in the treatment of chronic inflammatory disorders.

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References

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