Inhibition of Iron Induced Lipid Peroxidation and Antioxidant Activity of Indian Spices and Acacia In Vitro
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The spices used in the Indian foods such as Star anise (Illicium verum), Bay leaves (Cinnamomum zeylanicum) and Cobra’s saffron (Mesua ferrea), and Acacia (Acacia catechu), which have medicinal value, were used as test samples, to find their effect on in vitro lipid peroxidation (LPO). Rat liver post mitochondrial supernatant (PMS) in Tris HCl buffer, pH 7.4 was incubated for 0 and 1 h, with various test extracts in three different oxidant systems. The results show that addition of test samples to FeCl3 medium at 0 h significantly stop the initiation of the LPO. However, the propagation phase of LPO was inhibited by Cobra’s saffron and Acacia and not by Star anise and Bay leaves. The test samples also showed strong reducing power and superoxide radical scavenging activity. Cobra’s saffron and Acacia showed the highest antioxidant activity, probably due to the higher polyphenol content as compared to other test samples.
KeywordsReactive oxygen species Lipid peroxidation Antioxidant Reducing power
We thank Dr. Shakti Banerjee, Professor, School of Statistics, Devi Ahilya University, Indore, for his help in statistical analysis.
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