Scavenging of superoxide anions by spice principles.

Krishnakantha, T. P. and Lokesh, B. R. (1993) Scavenging of superoxide anions by spice principles. Indian Journal of Biochemistry & Biophysics, 30 (2). pp. 133-4. ISSN 0301-1208

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Abstract

Effect of spice principles on scavenging of superoxide anion has been investigated. The superoxide anions, as measured by nitrobluetetrazolium (NBT) reduction in xanthine-xanthine oxidase system, were inhibited by superoxide dismutase, spice principles eugenol (cloves) and cuminaldehyde (cumin), antioxidants, butylated hydroxy toluene and butylated hydroxyanisole in a dose-dependent manner. The K(i) values for the inhibition of NBT reduction by eugenol and cuminaldehyde were 64 microM and 120 microM respectively. Zingerone (ginger) and linalool (coriander) inhibited NBT reduction to a maximum of 23 and 28% respectively. However, piperine (black pepper) and turmeric extracts (aqueous and acid) failed to scavenge superoxide anions.

Item Type:	Article
Uncontrolled Keywords:	spice principles, scavenging, superoxide anions
Subjects:	600 Technology > 08 Food technology > 01 Analysis 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Nov 2021 04:27
Last Modified:	15 Nov 2021 04:27
URI:	http://ir.cftri.res.in/id/eprint/2291

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