Exploring the anti-inflammatory effect of clove water extract in lipopolysaccharide-stimulated RAW264.7 cells and mouse peritoneal macrophages

Abstract

Clove (Syzygium aromaticum L) is a precious spice that has been extensively used by many countries over the centuries to add flavor and for medicinal purposes. Because of its abundance of phytochemical compounds, clove has been shown to have positive benefits on human health. Hence, we investigated the anti-inflammatory activity of clove water extract (CWE) in LPS-stimulated RAW264.7 cells and mouse peritoneal. The results showed that CWE significantly inhibited the production of IL-6 and TNF-α in a dose-dependent manner, as well as the production of nitric oxide (NO), without any cytotoxic effects at less than 20 mg/mL, through down-regulating IL-6, TNF-α, and iNOS gene expression. Moreover, CWE impeded the MAPKs and inhibited the translocation of NF-kB from the cytosol to the nucleus. These results suggest that CWE possesses anti-inflammatory properties by inhibiting the MAPKs and NF-kB pathways.