Anti-inflammatory properties of polyphenolic extract from green lettuce (Lactuca sativa L.; var. Maravilla de Verano) and fast analytical characterization

Several observation highlight the importance of a balanced diet to maintain and improve the health status. In this regard the consumption of fruits and vegetables is associated to a lower onset of several diseases. This is related to the presence of bioactive phytochemicals in these matrices, such as polyphenols. In this research we report the anti-inflammatory and antioxidant potential of polyphenols extracted from lettuce (var. Maravilla de Verano), in J774A.1 macrophages stimulated withEscherichia coli lipopolysaccharide (LPS)[1]. Lettuce extract significantly decreased reactive oxygenspecies, nitric oxide release, inducible nitric oxide synthase and cycloxygenase-2 expression. Moreover the quali/quantitative polyphenolic content was described in detail by a fast liquid chromatography-mass spectrometry approach. Our result show the importance of the consumption of fresh-cut vegetables in daily diet