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Purple carrot (Daucus carota L.) polyacetylenes decrease LPS induced expression of inflammatory proteins in macrophage and endothelial cells

Carrots (Daucus carota L.) contain phytochemicals with health‐promoting properties including carotenoids, phenolics, polyacetylenes, isocoumarins, terpenes, and sesquiterpenes. Purple carrots also contain anthocyanins, a class of compounds with reported anti‐inflammatory activity. Purple carrot was investigated in macrophages and endothelial cells as a novel food capable of modulating inflammatory response to lipopolysaccharide (LPS). A bioactive methanol extract prepared by chromatography reduced inflammatory response in macrophages and endothelial cells as a model of vascular inflammation. Nitric oxide was reduced dose responsively, in addition to mRNA of several pro‐inflammatory cytokines (IL‐6, IL‐1β, TNF‐α), and iNOS in macrophage cells. Protein secretion of IL‐6 and TNF‐α were reduced 77 and 66% in porcine aortic endothelial cells with 6.6 and 13.3 μg/mL of purple carrot from LH‐20 respectively. Isolation of active phytonutrients in purple carrot resulted in a bioactive sub‐fraction enriched in polyacetylene compounds falcarindiol, falcarindiol 3‐acetate, and falcarinol. Isolated polyacetylenes reduced nitric oxide production in macrophage cells by as much as 65% without cytotoxicity. Falcarindiol was the most bioactive polyacteylene. Our results suggest that polyacetylenes, not anthocyanins, in purple carrots are responsible for anti‐inflammatory bioactivity.