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Modulation of Lipid Peroxidation by Dietary Components

Sujatha, R. and Srinivas, L. (1995) Modulation of Lipid Peroxidation by Dietary Components. Toxicology in Vitro, 9 (3). pp. 231-236.

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Abstract

The aqueous extracts of commonly consumed Indian spices and vegetables were tested for their antioxidant properties in human erythrocyte membranes against lipid peroxidation induced by FeSO,-ascorbate (10: 100 pmol/system). Aqueous extracts of curry leaves (Murraya koneigii) at 10 pg/ml and of asafoetida (Ferula spp), omam (Curum ajowun) and mustard (Brarsica nigru) at 300 pg/ml inhibited lipid peroxidation by 90, 85, 75 and 70%, respectively. The aqueous extracts of cabbage (Erassicu oleruceu), ginger (Zinziber oficinule) and onion (Allium cepu) inhibited lipid peroxidation by 65, 72 and 66%, respectively. The aqueous extracts of spices were also found to inhibit the formation of diene, triene and tetraene conjugates in human erythrocyte membrane. Addition of lipid peroxides extracted from peroxidized human erythrocyte membrane substantially increased erythrocyte lysis over that caused by exposure to 0.54% saline alone. Aqueous extracts of omam, coriander seeds (Coriandrum sutivum) and curry leaves, at 300 pg/ml, inhibited peroxidized lipid-induced lysis by 67, 72 and 87%, respectively. Lipid peroxides induced considerable activation of polymorphonuclear leucocytes activation and this activation was inhibited by the aqueous extract of curry leaves.

Item Type: Article
Uncontrolled Keywords: Lipid peroxidation Dietary Components
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 30 Spices/Condiments
500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Oct 2007 09:54
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1495

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