Anti-Inflammatory Effect of Ethanolic Extract of Curcuma aeruginosa Roxb Rhizome, Morinda Citrifolia Fruit and Apium graveolens Leaf on Lipopplysaccharide-induce RAW 264.7 Cell Lines

Abstract

Curcuma aeruginosa Roxb., Morinda citrifolia and Apium graveolens are Indonesian plants which have been used in traditional medicine as an antihelmintic, antimicrobial, antiinflammation and antioxidant. In this study, the antiinflammatory activity of Curcuma aeruginosa Roxb. rhizome, Morinda citrifolia fruit and Apium graveolens leaf extract was investigated. All of extract was prepared by maceration with ethanol 70% and treated for antiinflammatory effect by using inducible-nitric oxide secretion measurement on lipopolysaccharide (LPS) - induce macrophage RAW 264.7 cells. We used three concentration of Curcuma aeruginosa Roxb. rhizome and Apium graveolens leaf extract at 25 ppm; 50 ppm; 100 ppm while for Morinda citrifolia fruit extract with 50 ppm; 100 ppm; 200 ppm. This study revealed that rhizome of Curcuma aeruginosa Roxb. and fruit of Morinda citrifolia extract inhibited inducible-nitric oxide synthesis with highest value of 84.2% at 25 ppm and  85,71% at 100 ppm in cells. However, leaf of Apium graveolens extract showed low inhibition with highest values of 18,85% at 100 ppm. This study demonstrates the potential of Curcuma aeruginosa Roxb. rhizome and Morinda citrifolia fruit as antiinflammatory agents.Keywords: Curcuma aeruginosa Roxb., Apium graveolens, Morinda citrifolia, antiinflammation, inducible-nitric oxide, lipopolysaccharide-induce macrophage RAW 264.7 cells