An extract from the seeds of avocados exhibited anti-inflammatory properties in a laboratory study, according to Penn State researchers, and it represents a potential source for novel anti-inflammatory compounds that could be developed as a functional food ingredient or pharmaceuticals.
An extract from the seeds of avocados exhibited anti-inflammatory properties in a laboratory study, according to Penn State researchers, and it represents a potential source for novel anti-inflammatory compounds that could be developed as a functional food ingredient or pharmaceuticals.
The researchers developed the extract over the last decade as a food colorant and it is not known whether the compounds responsible for the extract's vibrant orange color play any role in its ability to inhibit the production of pro-inflammatory mediators, noted Joshua Lambert, associate professor of food science.
To determine the anti-inflammatory properties of the avocado seed extract, the researchers used cell culture models and enzymes that are important in immune response and inflammatory diseases. A class of immune cells called macrophages were grown in petri dishes and activated with a pro-inflammatory stimuli in the presence or absence of the avocado seed extract. The researchers measured the production of important pro-inflammatory mediators and signaling pathways in the cells after treatment with the extract.
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Image: The discovery could be important because cancer, cardiovascular diseases, arthritis, colitis and many more serious conditions are associated with chronic inflammation, and it represents a potential source for novel anti-inflammatory compounds that could be developed as a functional food ingredient or pharmaceuticals. (Credit: Haas Avocado Board)
