Lipid peroxide induced DNA damage: protection by turmeric (Curcuma longa) |
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Authors: | V K Shalini Leela Srinivas |
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Institution: | (1) Department of Nutrition and Food Safety, Central Food Technological Research Institute, Mysore-570 013, India;(2) Depart of Nutrition and Food Safety, Central Food Technological Research Institute, 570 013 Mysore, India |
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Abstract: | Summary Liposomal lipid peroxidation and peroxide induced DNA damage were investigated. Inhibition of lipid peroxidation was studied using 400 µM uric acid, -carotene, -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/µ1 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/µl. This component of turmeric is being characterised and investigated as an antioxidant/anticlastogen and as an antipromoter.Abbreviations GT1b
Trisialoganglioside
- TBS
Tris Buffered Saline
- PBS
Phosphate Buffered Saline
- TBA
Thio Barbituric acid
- BHA
Butylated Hydroxy Anisole
- EDTA
Ethylene Diamine Tetra Acetic Acid |
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Keywords: | lipid peroxidation antioxidant DNA damage anticlastogen |
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