Novel antioxidant compounds from the aqueous extract of the roots of Decalepis hamiltonii (Wight and Arn.) and their inhibitory effect on low-density lipoprotein oxidation.

Srivastava, Anup and Harish, R. and Shivanandappa, T. (2006) Novel antioxidant compounds from the aqueous extract of the roots of Decalepis hamiltonii (Wight and Arn.) and their inhibitory effect on low-density lipoprotein oxidation. Journal of agricultural and food chemistry, 54 (3). pp. 790-5. ISSN 0021-8561

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Abstract

Roots of Decalepis hamiltonii are consumed as pickles and as a health drink in southern India for their health benefits. The antioxidant properties of the root extracts have been shown previously; this paper reports the isolation of antioxidant compounds from the aqueous extract of the roots of D. hamiltonii. Five novel antioxidant compounds were isolated and characterized by NMR and MS. The compounds exhibited free radical scavenging activity in vitro and inhibited low-density lipoprotein oxidation. This study demonstrates that the root extract of D. hamiltonii is a cocktail of several antioxidant compounds with health implications.

Item Type:	Article
Uncontrolled Keywords:	Decalepis hamiltonii; antioxidant molecules; free radical scavenging; LDL oxidation; metal ion chelating activity
Subjects:	500 Natural Sciences and Mathematics > 10 Plants > 06 Trees And Shrubs 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Food Protectants and Infestation Control
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Jan 2009 09:12
Last Modified:	25 Sep 2018 09:06
URI:	http://ir.cftri.res.in/id/eprint/1946

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