Dietary components inhibit lipid peroxidation in erythrocyte membrane

Bharathi, P. Salimath and Sundaresh, C. S. and Leela, Srinivas (1986) Dietary components inhibit lipid peroxidation in erythrocyte membrane. Nutrition Research, 6 (10). pp. 1171-1178.

PDF NUTRITION RESEARCH, Vol. 6, pp. 1171-1178, 1986.pdf - Published Version Restricted to Registered users only Download (407kB)

Abstract

Lipid peroxidation induced by ascorbic acid and ferrous sulphate in erythrocyte membrane was effectively inhibited by curcumin and capsaicin, active principles in turmeric (Curcuma longa) and red pepper (Capsaicin annuum) with are commonly used spices in the Indian diet. The concentration of curcumin required to quench the peroxidation to about 80% was only 4 μM. Whereas, chemical antioxidants such as butylated hydroxy anisole (BHA) and butylated hydroxy toluene (BHT) at 40 μM resulted only in 53% and 59% inhibition. Further, fresh onion (Allium cepa) and radish (Raphanus sativus) extract also inhibited the erythrocyte membrane lipid peroxidation effectively in a dose dependent manner. These results suggest that dietary components could offer effective defence mechanism against free radical induced lipid peroxidation which in turn may lead to cellular damage and eventually even to promotion of transformation.

Item Type:	Article
Uncontrolled Keywords:	Membrane lipid peroxidation; spices; vegetable extract; vitamin E; antioxidants
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Feb 2018 10:50
Last Modified:	22 Feb 2018 10:50
URI:	http://ir.cftri.res.in/id/eprint/10811

Actions (login required)

View Item