Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association · 2009
In vitro and in vivo antioxidant properties and DNA damage protective activity of green fruit of Ficus glomerata.
СтатьяПоддержка исследования: вне правительства СШАНазвание и аннотация: Перевод в очереди
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Verma Arti R, Vijayakumar M, Rao Chandana V, Mathela Chandra S
Аннотация
This study evaluated the antioxidant properties of Ficus glomerata fruits using in vitro and in vivo assay. In order to find in vitro antioxidant properties, extract/fractions from F. glomerata were studied for TPC, AOA, RP, DPPH*, O2*-, *OH scavenging activities and LPO. Among all the extract/fractions, FEF has shown potent antioxidant activity and was also found effective in protecting oxidative DNA damage. The in vivo evaluation of oxidative stress (LPO) and antioxidant defenses (concentration of GSH, as well as CAT and SOD activities) were measured in CCl4 induced toxic rats. FEF was found to inhibit the toxicity as seen from the decreased LPO and increased GSH, SOD and CAT levels. FEF has higher phenolic content and showed the presence of gallic, chlorogenic and ellagic acid. Based on these results, it is concluded that F. glomerata protects tissues from oxidative stress and these effects are probably related to the antioxidant properties.