The flavonoids comprise a large class of plant metabolites distributed in food plants. These compounds have antioxidant, antitumor, antiallergic, and anti‐inflammatory effects. The molecular mechanisms of their biological activities remain to be clearly understood. We investigated the in vitro anti‐inflammatory potential of a flavonoid mixture and isolated compounds from the leaves of Boldoa purpurascens. Our results provide direct evidence of the anti‐inflammatory effects of the mixture, which are mediated by the inhibition of the proinflammatory cytokines tumor necrosis factor α and interleukin 6 as well as the modulation of the expression of cyclooxygenase 2.
Keywords: Boldoa purpurascens; Nyctaginaceae; anti-inflammatory activity; flavonoids; murine macrophages; proinflammatory cytokines.