This study is an evaluation of the chemical profile of vitex doniana fruit as well as its antioxidant, anti-inflammatory and antibacterial properties in vitro. For this purpose, bio-guided fractionation was performed and the phytonutrients and antioxidant activity of these fractions were evaluated using standard methods. Then, the anti-inflammatory activity of the different fractions was evaluated by four inhibitory methods: protein denaturation, protienase, A5-LOX and xanthine oxidase. Finally, agar well diffusion and colorimetric microdilution methods were used to determine the antibacterial activity of the two best fractions on 11 reference bacterial strains. The results showed that the ethyl acetate (EAF) fraction presented the best chemical profile and correlated with interesting antioxidant, anti-inflammatory and antibacterial activities. To this end, bio-guided fractionation appears as a method to optimize the chemical profile and therapeutic activities

Phytonutrients