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Published Online: 14 June 2013

Protective Effect of β-Caryophyllene, a Natural Bicyclic Sesquiterpene, Against Cerebral Ischemic Injury

Publication: Journal of Medicinal Food
Volume 16, Issue Number 6

Abstract

β-Caryophyllene (trans-4,11,11-trimethyl-8-methylenebicyclo[7,2,0]undec-4-ene), found in various plants, is a natural bicyclic sesquiterpene with a low toxicity. Here, we show that a single intraperitoneal injection of β-caryophyllene (10 mg/kg) significantly reduced the cortical infarct volume by 67% when given immediately before middle cerebral artery occlusion (MCAO). Neurological deficits caused by MCAO were also significantly decreased by β-caryophyllene. β-Caryophyllene treatment of cortical cells exposed to oxygen–glucose deprivation revealed a significant protection in a dose-dependent manner. However, β-caryophyllene neither suppressed N-methyl-d-aspartate excitotoxicity in cultured cortical cells nor markedly decreased the oxidative stress measured in the cellular or acellular systems. By contrast, treatments with β-caryophyllene dose-dependently inhibited mRNA expression of inducible nitric oxide synthetase, interleukin (IL)-1β, IL-6, and cyclooxygenase 2 in C6 microglial cells, and decreased the level of nitric oxide and prostaglandin E2 at a 100 μM concentration. All of these findings suggest that β-caryophyllene has a potent neuroprotective activity, and its neuroprotection may be partly related to the modulation of inflammatory mediators.

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Information

Published In

cover image Journal of Medicinal Food
Journal of Medicinal Food
Volume 16Issue Number 6June 2013
Pages: 471 - 480
PubMed: 23734999

History

Published online: 14 June 2013
Published ahead of print: 4 June 2013
Published in print: June 2013
Accepted: 6 February 2013
Received: 18 March 2012

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Hyun-Joo Chang
Korea Food Research Institute, Sungnam, Kyonggi-do, Republic of Korea.
Ji-Myung Kim
Department of Food and Nutritional Sciences, Hanbuk University, Dongducheon, Republic of Korea.
Jae-Chul Lee
Department of Neuroscience, College of Medicine, Korea University, Seoul, Republic of Korea.
Won-Ki Kim
Department of Neuroscience, College of Medicine, Korea University, Seoul, Republic of Korea.
Hyang Sook Chun
Korea Food Research Institute, Sungnam, Kyonggi-do, Republic of Korea.
School of Food Science and Technology, Chung-Ang University, Ansung, Republic of Korea.

Notes

Address correspondence to: Hyang Sook Chun, PhD, Chung-Ang University, Ansung, Kyonggi-do 456-756, Republic of Korea, E-mail: [email protected]

Author Disclosure Statement

No competing financial interests exist.

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