Scavenging of superoxide anions by spice principles.
Indian J Biochem Biophys
;
1993 Apr; 30(2): 133-4
Artigo
em Inglês
| IMSEAR
| ID: sea-28012
ABSTRACT
Effect of spice principles on scavenging of superoxide anion has been investigated. The superoxide anions, as measured by nitrobluetetrazolium (NBT) reduction in xanthine-xanthine oxidase system, were inhibited by superoxide dismutase, spice principles eugenol (cloves) and cuminaldehyde (cumin), antioxidants, butylated hydroxy toluene and butylated hydroxyanisole in a dose-dependent manner. The K(i) values for the inhibition of NBT reduction by eugenol and cuminaldehyde were 64 microM and 120 microM respectively. Zingerone (ginger) and linalool (coriander) inhibited NBT reduction to a maximum of 23 and 28% respectively. However, piperine (black pepper) and turmeric extracts (aqueous and acid) failed to scavenge superoxide anions.
Texto completo:
DisponíveL
Índice:
IMSEAR (Sudeste Asiático)
Assunto principal:
Oxirredução
/
Benzaldeídos
/
Eugenol
/
Sequestradores de Radicais Livres
/
Especiarias
/
Superóxidos
/
Nitroazul de Tetrazólio
/
Antioxidantes
Idioma:
Inglês
Revista:
Indian J Biochem Biophys
Ano de publicação:
1993
Tipo de documento:
Artigo
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