Evaluation of antiallergic effects of extracts from ten kinds of vegetables using three in vitro assay systems

Abstract

In vitro antiallergic activity of the 70% ethanol fraction (Scheme 1) from ten kinds of vegetables was investigated using three types of assay systems, which are based on inhibition of histamine release from rat peritoneal mast cells and rat basophilic leukemia cells (RBL2H3), and inhibition of hyaluronidase activity. The fraction from cabbage showed a strong antiallergic effect in all of the in vitro assays, while the fractions from tomato, red cabbage and watercress showed strong antiallergic effects in two of the in vitro assays. These results suggested that the fractions from four vegetables exhibit antiallergic activity by acting on multiple points in a series of immediate-type allergic reactions.