DNA Damage protecting Activity and Antioxidant Potential of Pudina Extract
IR@IICB: CSIR-Indian Institute of Chemical Biology, Kolkata
View Archive Info| Field | Value | |
| Title |
DNA Damage protecting Activity and Antioxidant Potential
of Pudina Extract
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| Creator |
Kumar, Akhilesh
Chattopadhyay, Sharmila |
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| Subject |
Drug Development/Diagnostics & Biotechnology
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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 lg/ml exhibited significant protecting activity against DNA strand scission by �OH on pBluescript II SK(–) DNA.
IC50 concentration of PE to scavenge DPPH�, ABTS�+ and superoxide radical was 7.47, 4.05 and 57.80 lg/ml, respectively. Inhibition
of lipid peroxidation induced with 25 mM FeSO4 on rat liver homogenate as lipid source was noted at 500 lg/ml of PE with Antioxidant
Index of 63.43%. Total polyphenol content of one-milligram pudina extract was equivalent to 500 lg of gallic acid. Therefore, this potential
bioactivity of pudina extract was associated with its high polyphenolic content.
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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/1134/1/FOOD_CHEMISTRY__100(_4)_1377%2D1384;2007[143].pdf
Kumar, Akhilesh and Chattopadhyay, Sharmila (2007) DNA Damage protecting Activity and Antioxidant Potential of Pudina Extract. Food Chemistry, 100 (4). pp. 1377-1384. |
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| Relation |
http://dx.doi.org/10.1016/j.foodchem.2005.12.015
http://www.eprints.iicb.res.in/1134/ |
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