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Gastric H+, K+-Atpase Inhibition, And Antioxidant Properties Of Selected Commonly Consumed Vegetable Sources.

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Relation http://ir.cftri.com/11459/
10.1080/10942912.2011.581776
 
Title Gastric H+, K+-Atpase Inhibition, And Antioxidant
Properties Of Selected Commonly Consumed
Vegetable Sources.
 
Creator Smitha, J.
Shylaja, M. Dharmesh
 
Subject 23 Vegetables
32 Antioxidants
 
Description Oxidative stress and upregulation of gastric H+, K+-ATPase enzyme activity have been
known to cause ulcer pathogenicity for which safer drugs are yet to be identified. Aqueous
extracts of seven commonly consumed vegetable sources were screened for inhibition of H+,
K+-ATPase and antioxidant activities. Results indicated that Z. officinale (Ginger) followed
by M. arvensis (Pudina) are potent gastroprotective sources with inhibition of H+, K+-
ATPase of IC50 of 18.3 ± 0.7 and 25.2 ± 0.9 μg gallic acid equivalents/ml respectively, which
is almost equivalent or better than the known inhibition of H+, K+-ATPase—Omeprazole
(IC50 ∼27 μg/ml). Further, all these vegetable extracts showed multi-potent antioxidant
activity, such as free radical scavenging, reducing power ability, and inhibition of lipid
peroxidation, which are required to inhibit complex steps of ulcerations. On the basis of the
absolute amounts and potency of inhibition of H+, K+-ATPase as well as antioxidant activity
of individual phenolic acids, the relative percentage contribution of phenolic acids from different
vegetable extracts to both inhibition of H+, K+-ATPase and antioxidant activity was
calculated and data revealed that gentisic and protocatechuic acid contributes significantly
to both inhibition of H+, K+-ATPase and antioxidant activity.
 
Publisher Taylor & Francis
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11459/1/Int%20Jl%20of%20Food%20Prop_2014_17_2_239.pdf
Smitha, J. and Shylaja, M. Dharmesh (2014) Gastric H+, K+-Atpase Inhibition, And Antioxidant Properties Of Selected Commonly Consumed Vegetable Sources. International Journal of Food Properties, 17. pp. 239-248.