The extracts of <i>Prunella vulgaris</i> L. (Labiatae), a popular Western and Chinese herbal medicine, was shown to have anti-inflammatory properties, which might be due to partially, their rosmarinic acid content. Inhition of prostaglandine E<sub>2</sub> (PGE<sub>2</sub>) production in lipopolysaccharide (LPS) stimulated RAW264.7 mouse macrophage cells was assessed with an enzyme immunoassay (EIA) following 8-hour treatments with <i>Prunella vulgaris</i> extracts or fractions. Results showed that 95% ethanol extracts from <i>P. vulgaris</i> significantly inhibited PGE<sub>2</sub> production. In further studies, fraction 2 from the 95% ethanol extract of <i>P. vulgaris</i> significantly reduced PGE<sub>2</sub> production at 66 µg/ml (72% reduction). Cytotoxic-ity did not play a role in the noted reduction of PGE<sub>2</sub> seen in either the extracts or fractions from <i>P. vulgaris.</i> High performance liquid chromatography analysis showed that there was 1.4 mM rosmarinic acid in 95% ethanol Prunella extract (201 mg/ml crude extract). Our results suggest that rosmarinic acid may contribute toward the anti-inflammatory activity of Prunella in a dose-response manner. Prunella might have a potential to be used as a functional food for anti-inflammatory activity.
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