Frontiers in Chemistry (Jun 2022)

Enhanced Anti-Inflammatory Effects of Silibinin and Capsaicin Combination in Lipopolysaccharide-Induced RAW264.7 Cells by Inhibiting NF-κB and MAPK Activation

  • Yingying Zheng,
  • Jie Chen,
  • Xiaozheng Wu,
  • Xin Zhang,
  • Chunmei Hu,
  • Yu Kang,
  • Jing Lin,
  • Jiamin Li,
  • Yuechang Huang,
  • Xingmin Zhang,
  • Chen Li

DOI
https://doi.org/10.3389/fchem.2022.934541
Journal volume & issue
Vol. 10

Abstract

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Silibinin and capsaicin both are natural product molecules with diverse biological activities. In this article, we investigated the anti-inflammatory effects of silibinin combined with capsaicin in lipopolysaccharide (LPS)-induced RAW264.7 cells. The results showed that silibinin combined with capsaicin strongly inhibited LPS-induced nitric oxide (NO), tumor necrosis factor-α (TNF-α), Interleukin-6 (IL-6), and COX-2. Moreover, silibinin combined with capsaicin potently inhibited nuclear factor-κB (NF-κB) and mitogen-activated protein kinase (MAPK) signaling pathways. The results of the present study indicate that silibinin combined with capsaicin effectively inhibits inflammation.

Keywords