Inhibitory Effect of Hot-Water Extract from Dried Fruit of Crataegus pinnatifida on Low-Density Lipoprotein (LDL) Oxidation in Cell and Cell-Free Systems

The dried fruit of Crataegus pinnatifida, a local soft drink material and medical herb, was found to possess potential against oxidative stress. In the preliminary study, the antioxidant potential of a hot-water extract obtained from the dried fruit of C. pinnatifida (CF-H) was evaluated in terms of its capacity of quenching 1,1-diphenyl-2-picrylhydrazyl free radicals (EC50 = 0.118 mg/mL). After content analysis, it was found that CF-H is mainly composed of polyphenols including flavonoids (6.9%), procyanidins (2.2%), (+)-catechin (0.5%), and (−)-epicatechin (0.2%). The antioxidative bioactivity of CF-H had been assess previously using the models of CuSO4 as cell-free system and sodium nitroprusside (SNP) plus macrophage RAW 264.7 cells as cell system to induce human low-density lipoprotein oxidation. CF-H was found to inhibit relative electrophoretic mobility and thiobarbituric acid reactive substances at the concentration of 0.5−1.0 mg/mL in the cell-free system and at 0.01−0.10 mg/mL in the cell system. Furthermore, it was found that CF-H decreased the SNP-induced cell lipid peroxidation and reduced glutathione depletion. Keywords: Crataegus pinnatifida; antioxidation; low-density lipoprotein; RAW 264.7 cells