[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

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

Shalini, V. K. and Srinivas, L. (1987) Lipid peroxide induced DNA damage: protection by turmeric (Curcuma longa). Molecular and Cellular Biochemistry, 77 (1). pp. 3-10. ISSN 0300-8177

[img] PDF
Molecular and Cellular Biochemistry 77 3-10 (1987).pdf - Published Version
Restricted to Registered users only

Download (548kB) | Request a copy

Abstract

Liposomal lipid peroxidation and peroxide induced DNA damage were investigated. Inhibition of lipid peroxidation was studied using 400 microM uric acid, beta-carotene, alpha-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/microliter. 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/microliter. This component of turmeric is being characterised and investigated as an antioxidant/anticlastogen and as an antipromoter.

Item Type: Article
Uncontrolled Keywords: lipid peroxidation, antioxidant, DNA damage, anticlastogen
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry
600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2018 06:22
Last Modified: 20 Mar 2018 06:22
URI: http://ir.cftri.com/id/eprint/2379

Actions (login required)

View Item View Item