Antioxidant activity, genotoxicity and cytotoxicity evaluation of lemon balm (Melissa officinalis L.) ethanolic extract: Its potential role in neuroprotection

Kamdem, Jean Paul; Adeniran, Adekunle; Boligon, Aline Augusti; Klimaczewski, Cláudia Vargas; Elekofehinti, Olusola Olalekan; Hassan, Waseem; Ibrahim, Mohammed; Waczuk, Emily Pansera; Meinerz, Daiane Francine; Athayde, Margareth Linde

doi:10.1016/j.indcrop.2013.08.056

Cited by 107 publications

(85 citation statements)

References 46 publications

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“…Considering the results obtained in four distinct assays (Table 1), the strong antioxidant activity of ERA is obvious, especially concerning TBARS formation inhibition (EC 50 = 25 ± 2 μg/ml extract), reducing power (EC 50 = 49 ± 1 μg/ml extract) and DPPH scavenging activity (EC 50 = 79 ± 2 μg/ml extract), which is in line with previously obtained results Dias, Barros, Sousa, & Ferreira, 2012;Kamdem et al, 2013;Pereira et al, 2015;Pereira et al, 2017).…”

Section: Resultssupporting

confidence: 89%

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

et al. 2018

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A B S T R A C TMelissa officinalis (lemon balm) and its extracts have been frequently reported as possessing bioactive properties, offering the potential for use in development/enrichment of food products with additional functional capabilities, providing health benefits to consumers. The antioxidant, antibacterial and antifungal activity of lemon balm extract, as well as its potential hepatotoxicity were thoroughly evaluated. The extracts were then incorporated into cupcakes and their preserving effect, chemical composition, colour parameters and antioxidant activity were compared with those provided by potassium sorbate. In general, the variables with the largest differences among different storage times were energy level, sucrose, glucose, palmitic acid (C6:0) and oleic acid (C18:1n9). On the other hand, L * (top), a * (top), b * (top), pH, capric acid (C10:0) and lauric acid (C12:0) showed the greatest variation according to cupcake formulation. The results observed indicate that the lemon balm extract rich in rosmarinic acid can provide advantageous functional properties to bakery products.

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Section: Resultssupporting

confidence: 89%

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

et al. 2018

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“…Only one study exists on the toxicity of this species, demonstrating low genotoxicity and cytotoxicity of the ethanol extract of M. officinalis in human leukocytes. The authors demonstrated that M. officinalis was neither genotoxic nor cytotoxic to human leukocytes (Kamdem et al 2013). …”

Section: Resultsmentioning

confidence: 99%

“…In traditional medicine, it is used in the treatment of headache, migraine, toothache, earache, flatulence, indigestion, cramping, nausea, anxiety anaemia, vertigo, syncope, asthma, bronchitis, amenorrhea, heart failure, arrhythmias, insomnia, epilepsy, depression, psychosis, hysteria, stomach disorders, ulcers, wounds, rheumatisms and torticollis (Carnat et al 1998;Herodez et al 2003;Salah & Jäger 2005;Dastmalchi et al 2007). Pharmacological reports indicate that M. officinalis exhibit a variety of actions including antioxidant (Kamdem et al 2013) and anticholinesterase activities (Pereira et al 2009). …”

Section: Introductionmentioning

confidence: 99%

HPLC-DAD phenolic profile, cytotoxic and anti-kinetoplastidae activity ofMelissa officinalis

Cunha

Tintino

Figueredo

et al. 2016

Pharmaceutical Biology

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Context Melissa officinalis subsp. inodora Bornm. (Lamiaceae) has been used since ancient times in folk medicine against various diseases, but it has not been investigated against protozoa. Objective To evaluate the activities of M. officinalis against Leishmania braziliensis, Leishmania infantum and Trypanosoma cruzi as well as its cytotoxicity in fibroblast cell line. Materials and methods The fresh leaves were chopped into 1 cm 2 pieces, washed and macerated with 99.9% of ethanol for 72 h at room temperature. Antiparasitic activity of M. officinalis was accessed by direct counting of cells after serial dilution, while the cytotoxicity of M. officinalis was evaluated in fibroblast cell line (NCTC929) by measuring the reduction of resazurin. The test duration was 24 h. High-performance liquid chromatography (HPLC) was used to characterise the extract.Results The extract at concentrations of 250 and 125 mg/mL inhibited 80.39 and 54.27% of promastigote (LC 50 value ¼ 105.78 mg/mL) form of L. infantum, 80.59 and 68.61% of L. brasiliensis (LC 50 value ¼ 110.69 mg/mL) and against epimastigote (LC 50 value ¼ 245.23 mg/mL) forms of T. cruzi with an inhibition of 54.45 and 22.26%, respectively, was observed. The maximum toxicity was noted at 500 mg/mL with 95.41% (LC 50 value ¼ 141.01 mg/mL). The HPLC analysis identified caffeic acid and rutin as the major compounds. Discussion The inhibition of the parasites is considered clinically relevant (5500 mg/mL). Rutin and caffeic acids may be responsible for the antiprotozoal effect of the extract. Conclusion The ethanol extract of M. officinalis can be considered a potential alternative source of natural products with antileishmania and antitrypanosoma activities. ARTICLE HISTORY

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“…Reducing power of bioactive compounds may serve as a significant reflection of its potential antioxidant activity [8]. Compounds with reducing power can act as electron givers and can react with free radicals to become steady and prevent radical chain reaction [33]. Therefore, the reducing activity of green tea supplemented with lemon was significantly higher than that of green tea.…”

Section: Discussionmentioning

confidence: 99%

Phenolic Contents and Antioxidant Activities of Green Tea with and without Lemon

Al‐Ghafari¹,

Shorbaji²,

AL-Sarori³

et al. 2016

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Tea is the most widely consumed beverage throughout the world, after water and is considered as a good antioxidant nutrient against free radical reactions. Lemons are citrus fruits that are very common in many parts of the world and are well known for their health benefits. In this study, different assays were used to evaluate total phenolic content and antioxidant activities of green tea with and without lemon. Our results showed that green tea with lemon has higher phenolic content, stronger reducing power than green tea without lemon; and exhibits a significant inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H2O2). However, both samples exhibited high ferrous chelating activity with no significant difference among each other indicating a good antioxidant potential for both. This is a comparative study between green tea and green tea supplemented with lemon. The study contributes to a better understanding about how the addition of supplements like lemon might influence the antioxidant activity of tea.

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Antioxidant activity, genotoxicity and cytotoxicity evaluation of lemon balm (Melissa officinalis L.) ethanolic extract: Its potential role in neuroprotection

Cited by 107 publications

References 46 publications

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

HPLC-DAD phenolic profile, cytotoxic and anti-kinetoplastidae activity ofMelissa officinalis

Phenolic Contents and Antioxidant Activities of Green Tea with and without Lemon

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