Protection of DNA and erythrocytes from free radical induced oxidative damage by black gram (Vigna mungo L.) husk extract.

Antioxidants present in various plant tissues exhibit health benefits by scavenging reactive oxygen species
generated under various pathophysiological conditions. In the present study, bioactive compounds
from black gram husk were extracted with water and the protection of black gram husk (BGH) extract
against oxidative damage in DNA and erythrocytes were studied. BGH extract had total polyphenol content
of 59 mg of gallic acid equivalents (GAE). The phenolic acids identified in the extract using RP-HPLC
were gallic, protocatechuic, gentisic and ferulic acids. The extract showed good antioxidant properties.
The IC50 value for DPPH radical scavenging activity was found to be 3.92 lg of GAE. The BGH extract also
showed a-glucosidase inhibition and the IC50 value was found to be 2.78 lg of GAE. The oxidative hemolysis
caused by hydrogen peroxide in rat erythrocytes was inhibited by BGH extract in a dose dependent
manner. The IC50 values for BGH extract and BHA for hemolysis were 11.5 and 14 lg of GAE, respectively.
Morphological changes in erythrocyte membrane caused by hydrogen peroxide were protected by BGH
extract. As BGH extract exhibited various antioxidant properties in different systems, it could be used
as a functional food or nutraceutical product for health benefits.