Blackberry phenolic and volatile extracts inhibit cytokine secretion in LPS-inflamed RAW264.7 cells

Anti-inflammatory activity of blackberry phytochemicals

  • Pauline Morin
  • Luke Howard
  • John Tipton
  • Laura Lavefve
  • Cindi Brownmiller
  • Sun-Ok Lee
  • Inah Gu
  • Rohana Liyanage
  • Jackson O. Lay
Keywords: Anti-inflammatory, Blackberries, Cytokines, Inflammation, In vitro, Phenolics


The anti-inflammatory activity of blackberries has been attributed to phenolic compounds, especially anthocyanins. The present study hypothesized that volatiles could contribute to anti-inflammatory activity as well. The anti-inflammatory properties of three blackberry genotypes varying in total volatile and phenolic contents were assessed by measuring concentrations of nitric oxide (NO), interleukin-6 (IL-6) and tumor necrosis factor -α  (TNF-α) within LPS-inflamed RAW264.7 murine macrophage cells after a preventive treatment of either a phenolic or a volatile extract. Extracts from blackberry genotypes A2528T, A2587T and Natchez had total phenolic contents of 4315, 3369 and 3680 µg/mL, respectively, and total volatile contents of 283, 852 and 444 ng/mL, respectively. Phenolic and volatile extracts of all genotypes significantly lowered the secretion of NO, IL-6 and TNF-α in ranges varying between 20-42%, 34-60% and 28-73% inhibition, respectively. Volatile extracts exhibited greater anti-inflammatory properties than phenolic extracts, despite being present at much lower concentrations in the berries. Further research is needed to assess bioavailability and anti-inflammatory effect of blackberry volatiles in vivo.


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How to Cite
Morin, P., Howard, L., Tipton, J., Lavefve, L., Brownmiller, C., Lee, S.-O., Gu, I., Liyanage, R., & Lay, J. O. (2021). Blackberry phenolic and volatile extracts inhibit cytokine secretion in LPS-inflamed RAW264.7 cells. Journal of Food Bioactives, 16.
Original Research