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Protection of DNA and erythrocytes from free radical induced oxidative damage by black gram (Vigna mungo L.) husk extract.

Girish, T. K. and Padmaraju, Vasudevaraju and Prasada Rao, U. J. S. (2012) Protection of DNA and erythrocytes from free radical induced oxidative damage by black gram (Vigna mungo L.) husk extract. Food and Chemical Toxicology, 50. pp. 1690-1696.

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Antioxidants present in various plant tissues exhibit health benefits by scavenging reactive oxygen species generated under various pathophysiological conditions. In the present study, bioactive compounds from black gram husk were extracted with water and the protection of black gram husk (BGH) extract against oxidative damage in DNA and erythrocytes were studied. BGH extract had total polyphenol content of 59 mg of gallic acid equivalents (GAE). The phenolic acids identified in the extract using RP-HPLC were gallic, protocatechuic, gentisic and ferulic acids. The extract showed good antioxidant properties. The IC50 value for DPPH radical scavenging activity was found to be 3.92 lg of GAE. The BGH extract also showed a-glucosidase inhibition and the IC50 value was found to be 2.78 lg of GAE. The oxidative hemolysis caused by hydrogen peroxide in rat erythrocytes was inhibited by BGH extract in a dose dependent manner. The IC50 values for BGH extract and BHA for hemolysis were 11.5 and 14 lg of GAE, respectively. Morphological changes in erythrocyte membrane caused by hydrogen peroxide were protected by BGH extract. As BGH extract exhibited various antioxidant properties in different systems, it could be used as a functional food or nutraceutical product for health benefits.

Item Type: Article
Uncontrolled Keywords: Black gram husk extract, Protection of DNA damage Protection of erythrocyte damage, Scatchard plot Melting temperature of DNA, Scanning electron microscopy
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Apr 2012 06:37
Last Modified: 30 Jun 2015 05:49
URI: http://ir.cftri.com/id/eprint/10673

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