The changing trend towards the use of natural ingredients in product formulation has becoming very significant nowadays. Herbal products have gained increasing popularity in the last decade, and are now used by approximately 20% of the population and contribute to the health care of our people. The natural products global trade is projected to be over RM2 trillion by the year 2020 as more people are turning to herbal-based products as nutritional and dietary supplements; an alternative to the conventional therapeutic medicine. Therefore it is hoped that the utilisation of natural ingredients could be capitalised for the mass production of herbal based products. Malaysian herbal product market is experiencing tremendous growth. Malaysia's rich tropical biodiversity is a reliable source for natural health products, and the Government is now addressing its full potential. Although herbs are often perceived as “natural” and therefore safe, many safety issues and side effects have been reported owing to active ingredients, contaminants, or interactions with modern drugs. Before herbal-based products are commercialized, several processes/steps which are critical aspects of the development and marketing of product must be addressed. Thus, there is an urgent need to conduct experimental research to provide scientific evidence in terms of safety, efficacy and quality of herbal medicines. In addition the plants as sources for new lead structure for drug development especially the active compounds that are beneficial for human health requires further investigation.
The peroxyl radicals generated by the activity of lipoxygenases (LOX) are mediators to trigger inflammatory diseases. Therefore, it is important to investigate potent LOX inhibitor for modulating the occurrence and resolving inflammatory processes. Artemisa vulgaris, is a herbal plant that is known for flavonoids, potentially inhibiting lipid peroxidation and scavenging radicals. The objectives of the present study were to obtain flavonoids rich extract from A. vulgaris, and determine the inhibitory mode of the extract against LOX. The flavonoids rich extract was optimized in an ultrasound assisted extraction using ionic liquids as extraction solvent. The results found that the optimum conditions; ratio of solid-to-liquid (1:10) and 30 min of extraction time could produce the high yield (10.14 %) and flavonoid content (5.30 mg QE/g). The LOX activity was demonstrated to follow a mixed mode of inhibition in the presence of the flavonoid rich extract as an inhibitor. The Michaelis-Menten constant (Km) was increased from 0.283 µM to 0.435 µM, whereas the maximum velocity was reduced from 0.22 µM/min to 0.058 µM/min in the inhibition. The flavonoids rich extract is likely to be a natural potent non-competitive inhibitor which may bind to free LOX or substrate-bound LOX.
The aim of the present study was to determine the content of phenolics, flavonoids and tannins, as well as the biological functions of propolis extracts from the stingless bee (Heterotrigona itama). The raw propolis was extracted via maceration with ultrasonic pretreatment in 100% water and 20% ethanol. The yield of ethanolic propolis extracts was about 1% higher than its aqueous counterpart. The colorimetric assays showed that the ethanolic propolis extract had about two times higher phenolics (17.043 mg GAE/g) and tannins (5.411 mg GAE/g), and four times higher flavonoids (0.83 mg QE/g). The higher phenolic content had enhanced the antiradical and antibacterial capacities of the ethanolic extract. The propolis extracts significantly exhibited higher antibacterial activity against gram-positive bacteria (Staphylococcus aureus) than gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa). However, aqueous extract was found to have a higher anticancer property based on the viability of lung cancer cells. No cytotoxic effect was observed on normal lung cells as the cell viability was maintained >50%, even the concentration of propolis extracts were increased up to 800 µg/mL. Different chemical compositions of propolis extract would show different bioactivities depending upon the individual applications. The high content of phenolics suggests that the propolis extract could be a natural source of bioactive ingredients for the development of innovative and functional foods.