DNA damage protecting activity and antioxidant potential of pudina extract
Metadata of CSIR Papers
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Title |
DNA damage protecting activity and antioxidant potential of pudina extract
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Creator |
Kumar, A
Chattopadhyay, S |
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Subject |
Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
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Description |
Pudina extract (Mentha spicata Linn.) used as flavoring in culinary preparation throughout the plains of India was examined for its DNA damage protecting activity and antioxidant potential. n-Butanol soluble fraction (PE) derived from methanol extract of Mentha spicata Linn. at 10 mu g/ml exhibited significant protecting activity against DNA strand scission by (OH)-O-. on pBluescript 11 SK(-) DNA. IC50 concentration of PE to scavenge DPPH., ABTS(.+) and superoxide radical was 7.47, 4.05 and 57.80 mu g/ml, respectively. Inhibition of lipid peroxidation induced with 25 mM FeSO4 On rat liver homogenate as lipid source was noted at 500 mu g/ml of PE with Antioxidant Index of 63.43%. Total polyphenol content of one-milligram pudina extract was equivalent to 500 mu g of gallic acid. Therefore, this potential bioactivity of pudina extract was associated with its high polyphenolic content. (c) 2005 Elsevier Ltd. All rights reserved.
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Publisher |
ELSEVIER SCI LTDOXFORDTHE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
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Date |
2011-09-20T12:12:42Z
2011-09-20T12:12:42Z 2007 |
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Type |
Article
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Identifier |
FOOD CHEMISTRY
0308-8146 http://hdl.handle.net/123456789/14391 |
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Language |
English
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