Oxidative DNA Damage Preventive Activity and Antioxidant Potential of Stevia rebaudiana (Bertoni) Bertoni, a Natural Sweetener
IR@IICB: CSIR-Indian Institute of Chemical Biology, Kolkata
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| Title |
Oxidative DNA Damage Preventive Activity and Antioxidant Potential of Stevia rebaudiana (Bertoni) Bertoni, a Natural Sweetener
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| Creator |
Ghanta, Srijani
Banerjee, Anindita Poddar, Avijit Chattopadhyay, Sharmila |
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| Subject |
Drug Development/Diagnostics & Biotechnology
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| Description |
At 0.1 mg/mL, the ethyl acetate extract (EAE) of the crude 85% methanolic extract (CAE) of Stevia
rebaudiana leaves exhibited preventive activity against DNA strand scission by •OH generated in
Fenton’s reaction on pBluescript II SK (–) DNA. Its efficacy is better than that of quercetin. The radical
scavenging capacity of CAE was evaluated by the DPPH test (IC50 ) 47.66 ( 1.04 µg/mL). EAE
was derived from CAE scavenged DPPH (IC50 ) 9.26 ( 0.04 µg/mL), ABTS+ (IC50 ) 3.04 ( 0.22
µg/mL) and •OH (IC50 ) 3.08 ( 0.19 µg/mL). Additionally, inhibition of lipid peroxidation induced with
25 mM FeSO4 on rat liver homogenate as a lipid source was noted with CAE (IC50 ) 2.1 ( 1.07
mg/mL). The total polyphenols and total flavonoids of EAE were 0.86 mg gallic acid equivalents/mg
and 0.83 mg of quercetin equivalents/mg, respectively. Flavonoids, isolated from EAE, were
characterized as quercetin-3-O-arabinoside, quercitrin, apigenin, apigenin-4-O-glucoside, luteolin, and
kaempferol-3-O-rhamnoside by LC-MS and NMR analysis. These results indicate that Stevia
rebaudiana may be useful as a potential source of natural antioxidants.
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| Date |
2007
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Identifier |
http://www.eprints.iicb.res.in/217/1/JOURNAL_OF_AGRICULTURAL_AND_FOOD_CHEMISTRY%2C__55_(26)%2C10962%2D10967%2C_2007[2].pdf
Ghanta, Srijani and Banerjee, Anindita and Poddar, Avijit and Chattopadhyay, Sharmila (2007) Oxidative DNA Damage Preventive Activity and Antioxidant Potential of Stevia rebaudiana (Bertoni) Bertoni, a Natural Sweetener. Journal of Agricaltural Food Chemistry, 55. pp. 10962-10967. |
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| Relation |
http://dx.doi.org/10.1021/jf071892q
http://www.eprints.iicb.res.in/217/ |
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