Citronellol and Geraniol, Components of Rose Oil, Activate Peroxisome Proliferator-Activated Receptor .ALPHA. and .GAMMA. and Suppress Cyclooxygenase-2 Expression

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  • KATSUKAWA Michiko
    Department of Food Science and Nutrition, Nara Women’s University
  • NAKATA Rieko
    Department of Food Science and Nutrition, Nara Women’s University
  • KOEJI Satomi
    Department of Food Science and Nutrition, Nara Women’s University
  • HORI Kazuyuki
    Department of Bioengineering, Akita Research Institute of Food and Brewing
  • TAKAHASHI Saori
    Department of Bioengineering, Akita Research Institute of Food and Brewing
  • INOUE Hiroyasu
    Department of Food Science and Nutrition, Nara Women’s University

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  • Citronellol and geraniol, components of rose oil, activate peroxisome proliferator-activated receptor α and γ and suppress cyclooxygenase-2 expression
  • Citronellol and geraniol components of rose oil activate peroxisome proliferator activated receptor a and g and suppress cyclooxygenase 2 expression

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Abstract

We evaluated the effects of rose oil on the peroxisome proliferator-activated receptor (PPAR) and cyclooxygenase-2 (COX-2). Citronellol and geraniol, the major components of rose oil, activated PPARα and γ, and suppressed LPS-induced COX-2 expression in cell culture assays, although the PPARγ-dependent suppression of COX-2 promoter activity was evident only with citronellol, indicating that citronellol and geraniol were the active components of rose oil.

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