Chiang Mai Journal of Science

Print ISSN: 0125-2526 | eISSN : 2465-3845

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Comparative Analysis of Aqueous Extracts of Amaranth and Coriander in Scavenging Free Radical Activity and Protection of DNA against Oxidative Damage

Asmita Dutta and Mukesh Singh
* Author for corresponding; e-mail address: singhmukesh8@rediffmail.com
Volume: Vol.38 No.4 (OCTOBER 2011)
Research Article
DOI:
Received: -, Revised: -, Accepted: -, Published: -

Citation: Dutta A. and Singh M., Comparative Analysis of Aqueous Extracts of Amaranth and Coriander in Scavenging Free Radical Activity and Protection of DNA against Oxidative Damage, Chiang Mai Journal of Science, 2011; 38(4): 560-571.

Abstract

Green  leafy  vegetables  are  considered  to  be  of  immense  therapeutic  potential  since  ancient  days. Amaranth (Amaranthus  gangeticus)  and  coriander  (Coriandrum  sativum)  are  green  leafy  vegetables  widely  distributed  across  the  world and most  of  which  are  consumed  as  daily  diet. Present  study  was  aimed  to  investigate  the  antioxidant  potential  of  boiled  aqueous  extract  of  leaves  of  these  green vegetables  in  terms  of  their  total  antioxidant  capacity, free-radical  scavenging  using  a, a-diphenyl-b-picryl  hydrazyl  (DPPH)  and  hematoxilin, anti-lipid  peroxidation, metal  chelating  and  ability  to  protect  DNA  against  oxidative  damage. Results  of  all  the  in  vitro  free-radical  generating  assays  systems  demonstrated  positive  scavenging  efficiency  for  the  extracts  of both  vegetables. The  IC50  values  for  boiled  aqueous  extract  revealed  that  DPPH  radical  scavenging  ability  were  almost  same  for  both  the  vegetables. The  extract  showed  marked  confirmed  protective  effect  on  calf  thymus  genomic  DNA  against  oxidative  damage  and  anti-lipid  peroxidation  activity  against  ferrous  ions  on  goat  liver  homogenates. The  extract  of  amaranth  showed  better  anti-lipid  peroxidation  activity  as  compared  to  coriander  extract. The  optimum  DNA  protecting  ability  against  free  radical-induced  damage  was  250  mg  and  350  mg  for  aqueous  extracts of  amaranth  and  coriander, respectively. The  results, which  suggest  that  amaranth  and  coriander  have  nutritive  as  well  as medicinal  values  against  free-radical-associated  oxidative  damage  and  related  degenerative  diseases  involving  metabolic  stress, genotoxicity  and  cytotoxicity, highlight  the  importance  of  undertaking  scientific  studies  of  the  commonly  used  vegetables  with  traditional  claims  of  pharmaceutical  significance.

Keywords: antioxidant, DNA damage, free radical scavenger, green leafy vegetables, lipid peroxidation, metal chelating

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