Dietary components inhibit peroxidation in erythrocyte membrane.

Salimath, P. V. and Sundaresh, C. S. and Srinivas, L. (1986) Dietary components inhibit peroxidation in erythrocyte membrane. Nutrition Research, 6 (10). 1171-1178; 15 ref..

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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 (Capsicum annuum) which are spices commonly used in the Indian diet. The concentration of curcumin required to quench the peroxidation to about 80% was only 4 muM; chemical antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at 40 muM resulted only in 53 and 59% inhibition. Fresh onion (Allium cepa) and radish (Raphanus sativus) extract also inhibited the erythrocyte membrane lipid peroxidation effectively in a dose-dependent manner. Results suggest that dietary components could offer an effective defence mechanism against free radical-induced lipid peroxidation which in turn may result in cellular damage and even in promotion of transformation.

Item Type:	Article
Uncontrolled Keywords:	Lipid-peroxidation; inhibition-; erythrocytes-; curcumin-; capsaicin-; vegetable-extracts; Onions-; extracts-; Radishes-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Jun 2011 06:41
Last Modified:	28 Dec 2011 10:03
URI:	http://ir.cftri.res.in/id/eprint/8540

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