2009 Volume 15 Issue 4 Pages 423-426
The anti-allergic effects of commercial products from cooked burdock (burdock salad, fried up burdock and burdock boiled with vinegar) were investigated by analyzing their inhibitory effects on the enzymatic activity (cyclooxygenase-2, lipoxygenase, phospholipase A2 and hyaluronidase) and the suppression of degranulation from rat basophilic leukemia (RBL)-2H3 cells. The methanol extract of burdock boiled with vinegar did not inhibit the cyclooxygenase-2 activity in the experiments. Those of the burdock salad and fried up burdock exhibited inhibitory activities in all the experiments. The burdock salad extract strongly inhibited lipoxygenase, phospholipase A2 and hyaluronidase. Thus, commercial cooked burdock, in addition to raw burdock, has bioactivities corresponding to an anti-allergic effect.
