活性氧物質及自由基會造成氧化壓力，使細胞組成物質造成氧化傷害而影響其結構及功能，而提高罹患心臟血管粥狀硬化、癌症…等慢性發炎性疾病的風險。因應現今健康意識抬頭，越來越多學者開始深入探討如何從飲食獲得更多抗氧化、抗發炎物質，從而降低體內氧化壓力、減緩發炎性疾病的發生。
本研究旨在探討國人常飲用的花草茶，包括鼠尾草、天仙果、馬鞭草、香蜂草、牛膝草及柚子葉等六種花草茶熱水萃物，以不同培養方式評估此六種花草茶水萃物於小鼠巨噬細胞 RAW 264.7 之抗氧化及抗發炎之潛力。結果顯示：六種花草茶水萃物於低濃度 (12.5 μg/mL) 較無法抑制 LPS 所誘導細胞產生之一氧化氮，但濃度提高至 25、50 μg/mL 便可顯著降低細胞氧化壓力，使一氧化氮生成量減少，降低發炎作用而增加細胞存活率。
其中培養方式也會影響花草茶水萃物之抗發炎效果，本研究以預培養、共培養及後培養探討花草茶水萃物最適之培養方式，以預培養組別最能抑制單位細胞一氧化氮產生量；其中六種花草茶中以馬鞭草抗發炎、抗氧化效果最佳：抗發炎方面，馬鞭草、香蜂草可抑制促發炎細胞激素 TNF-α、IL-1β 生成，並增加抑發炎激素 IL-10 之產生，可有效降低下游發炎因子一氧化氮之生成量，並抑制細胞內 iNOS 之蛋白質表現量及活性，而達到抗發炎之效果；抗氧化方面，中濃度的六種花草茶均可增加抗氧化酵素 SOD、CAT 之活性，其中以馬鞭草效果最佳，可顯著抑制胞內 ROS 生成，而達到抗氧化之效果。綜合以上結果，馬鞭草抗氧化、抗發炎均為六種花草茶中效果最佳，有望開發成具健康認證之飲品。

Abstract
Reactive oxygen species and free radicals can cause oxidative stress. It will lead to oxidative damage to cells, which affects its structure and function and increases the risk of chronic inflammatory diseases such as atherosclerosis and cancer. In order to solve this problem, more and more scholars began to explore how to get more antioxidative, anti-inflammatory substances from the diet, thereby reducing the body's oxidative stress to decrease the incidence of inflammatory diseases.
The aim of this study was to investigate the antioxidative and anti- inflammatory effects of six kinds of herbal teas, including Salvia officinalis (sage), Ficus formosana Maxim, Verbena officinalis L., Melissa officinalis (lemon balm), Hyssopus officinalis (hyssop) and Citrus maxima in LPS-induced mouse macrophage RAW 264.7.
The results showed that the hot-water extracts of six kinds of herbs at low concentration (12.5 μg/mL) could not inhibit the production of nitric oxide in LPS-induced cells, but when the concentration increased to 25,50 μg/mL, they could significantly decrease the oxidative stress, reduce nitric oxide production, which have effect of anti-inflammation.
The method of cell culture also affected the anti-inflammatory effect of herbal tea. We found that pre-treatment had best anti-inflammatory effect than co-treatment and post-treatment, it was able to inhibit the NO production per unit cells. Among six kinds of herbal tea, V. officinalis L. is the best, which can inhibit TNF-α and IL-1β production, inhibit the protein expression and activity of iNOS and increase anti-inflammatory cytokine (IL-10). V. officinalis L. also can increase the antioxidative enzymes SOD, CAT activity, significantly inhibit intracellular ROS production. Overall, V. officinalis L. has great antioxidative, anti-inflammatory effect, and has potential to be a health food.

壹、前言............................................... 1
貳、文獻回顧........................................... 3
一、花草茶簡介......................................... 3
(一) 鼠尾草............................................ 3
(二) 天仙果............................................ 4
(三) 馬鞭草............................................ 5
(四) 香蜂草............................................ 6
(五) 牛膝草............................................ 7
(六) 柚子葉............................................ 8
二、氧化壓力........................................... 9
(一) 活性氧與自由基的形成.............................. 9
(二) 氧化壓力之危害.................................... 10
(三) 發炎反應.......................................... 11
3.1簡介................................................ 11
3.2發炎反應............................................ 12
三、酚類化合物......................................... 13
(一) 簡介.............................................. 13
(二) 分類.............................................. 14
(三) 抗氧化活性........................................ 15
3.1抗氧化機制.......................................... 15
3.2抗氧化酵素.......................................... 16
(四) 抗發炎活性........................................ 17
4.1抗發炎機制.......................................... 17
4.2抗發炎探討模式...................................... 19
4.3抗發炎活性.......................................... 20
(五) 其他生理活性...................................... 21
參、實驗架構........................................... 22
肆、實驗材料與方法..................................... 23
一、實驗材料與試藥..................................... 23
二、儀器............................................... 26
三、實驗方法........................................... 27
(一) 花草茶樣品萃取................................. 27
(二) 細胞培養....................................... 27
(三) 細胞存活率、毒性試驗........................... 28
(四) 抗發炎指標-NO測定.............................. 29
(五) 抗發炎指標-細胞激素測定........................ 30
(六) 抗發炎指標- iNOS活性........................... 30
(七) 抗氧化指標-吞噬球呼吸爆........................ 32
(八) 抗氧化活性-粒線體膜電位........................ 33
(九) 抗氧化活性- SOD活性............................ 33
(十) 抗氧化活性- CAT活性............................ 34
(十一) 抗氧化活性-胞內 ROS 含量..................... 34
(十二) 統計分析..................................... 34
伍、結果與討論......................................... 35
一、花草茶水萃物之抗發炎活性探討....................... 35
二、花草茶水萃物之抗氧化活性探討....................... 52
陸、結論............................................... 56
柒、參考文獻........................................... 57
捌、圖表............................................... 71
玖、附錄............................................... 96

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