Characterization and Evaluation of Antioxidant and Anti-Inflammatory Activities of Flavonoids from the Fruits of Lycium barbarum

The fruits ofLycium barbarumare rich in flavonoids, which may contribute to the health-promoting function ofLycium barbarum. However, the composition of flavonoids in the fruits ofLycium barbarum(LBFs) has received little attention. Thus, the goal of this work was to identify more kinds of flavonoids from fruits ofLycium barbarumby liquid chromatography–mass spectrometry. The potential antioxidant and anti-inflammatory activities of LBFs in vitro were also investigated. Thirteen flavonoid compounds were identified in LBFs, of which daphnetin, 6,7-dihydroxycoumarin, astragalin, taxifolin, eriodictyol, naringenin, and chrysoeriol were identified for the first time in the fruits ofLycium barbarum, which greatly enriched the variety of flavonoids in the fruits ofLycium barbarum. LBFs showed a similar superior antioxidant activity to vitamin C. Furthermore, LBFs exhibited an anti-inflammatory activity by suppressing the production of nitric oxide and pro-inflammatory cytokines, including tumor necrosis factor-alpha, interleukin-1β, and interleukin-6, in lipopolysaccharide-treated RAW264.7 macrophage cells. This study demonstrated the potential development of LBFs as functional foods.Keywords:Lycium barbarum;flavonoids;liquid chromatography mass spectrometer (LC-MS);antioxidant;anti-inflammatory