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DNA Damage protecting Activity and Antioxidant Potential of Pudina Extract

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Title DNA Damage protecting Activity and Antioxidant Potential
of Pudina Extract
 
Creator Kumar, Akhilesh
Chattopadhyay, Sharmila
 
Subject Drug Development/Diagnostics & Biotechnology
 
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.
 
Date 2007
 
Type Article
PeerReviewed
 
Format application/pdf
 
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.
 
Relation http://dx.doi.org/10.1016/j.foodchem.2005.12.015
http://www.eprints.iicb.res.in/1134/