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Lipid peroxide induced DNA damage: protection by turmeric (Curcuma longa)

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Summary

Liposomal lipid peroxidation and peroxide induced DNA damage were investigated. Inhibition of lipid peroxidation was studied using 400 µM uric acid, β-carotene, ∝-tocopherol, curcumin and butylated hydroxyanisole (BHA). Curcumin, the active principle of turmeric (Curcuma longa), was as effective an antioxidant as BHA. An aqueous extract of turmeric was also found to be an effective inhibitor. The inhibition obtained using this aqueous extract, incorporated into the liposome itself, was 70% at 300 ng/µ1 This indicates the presence of yet another antioxidant in turmeric besides the lipophilic curcumin. The aqueous antioxidant extended 80% protection to DNA against peroxidative injury at 100 ng/µl. This component of turmeric is being characterised and investigated as an antioxidant/anticlastogen and as an antipromoter.

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Abbreviations

GT1b:

Trisialoganglioside

TBS:

Tris Buffered Saline

PBS:

Phosphate Buffered Saline

TBA:

Thio Barbituric acid

BHA:

Butylated Hydroxy Anisole

EDTA:

Ethylene Diamine Tetra Acetic Acid

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Authors and Affiliations

  1. Department of Nutrition and Food Safety, Central Food Technological Research Institute, Mysore-570 013, India

    V. K. Shalini & Leela Srinivas

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  1. V. K. Shalini
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  2. Leela Srinivas
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Shalini, V.K., Srinivas, L. Lipid peroxide induced DNA damage: protection by turmeric (Curcuma longa). Mol Cell Biochem 77, 3–10 (1987). https://doi.org/10.1007/BF00230145

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  • DOI: https://doi.org/10.1007/BF00230145

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