ISSN print edition: 0366-6352 ISSN electronic edition: 1336-9075 Registr. No.: MK SR 9/7 Published monthly

Antioxidant, anti-inflammatory and anti-nociceptive activities of the flavonoids from Trollius chinensis Bunge

Haiping Li, Yiqing Yu, Huaqin Chen, Siyu Liu, Hongbang Chen, and Xiaoyue Hu

Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, People’s Republic of China

E-mail: hhppli@163.com

Received: 5 March 2026  Accepted: 9 April 2026

Abstract:

The antioxidant, anti-inflammatory and anti-nociceptive mechanisms of action of flavonoids in Trollius chinensis Bunge (TCB) were systematically analyzed. By this means, the TCB extracts, prepared by ethanol/water (8:2, v/v, 24 h) at room temperature, displayed significant antioxidant activity by capturing superoxide anion (O2­·), hydroxyl radical (·OH), DPPH and ABTS free radicals, reducing ferricyanide power and chelating ferrous irons. The anti-inflammatory activity of the TCB extracts was evaluated by carrageenan-induced paw edema, xylene-induced ear edema and acetic acid-induced vascular permeability. The anti-nociceptive activity of the TCB extracts was evaluated by the acetic acid-induced writhing, the formalin-induced paw licking, the hot plate test and the tail immersion test. All results revealed that TCB is a good source of functional food materials which concurrently had the antioxidant, anti-inflammatory and anti-nociceptive effects. This study will provide valuable information for the further development of TCB as functional foods or in pharmaceutical industries in the near future_.

Keywords: Anti-inflammatory; Antioxidant; Anti-nociceptive; Flavonoids; Chinese herb; Trollius chinensis Bunge

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-026-04899-y

Chemical Papers 80 (8) 8607–8625 (2026)