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Cell-free Biochemical Fluorometric Enzymatic Assay for High-throughput Measurement of Lipid Peroxidation in High Density Lipoprotein
Published on: October 12, 2017
Modulation of lipid peroxidation by dietary components
1Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore-570 013, India.
Summary
Indian spices like curry leaves and asafoetida exhibit potent antioxidant properties, significantly inhibiting lipid peroxidation in human red blood cells. These natural extracts also protect against cell damage and inflammation.
Area of Science:
- Biochemistry
- Food Science
- Pharmacology
Background:
- Lipid peroxidation is a key factor in oxidative stress and cellular damage.
- Dietary antioxidants from spices and vegetables may offer protective benefits.
- Human erythrocyte membranes are susceptible to oxidative damage.
Purpose of the Study:
- To evaluate the antioxidant potential of aqueous extracts from Indian spices and vegetables.
- To assess their efficacy in preventing lipid peroxidation in human erythrocyte membranes.
- To investigate their protective effects against erythrocyte lysis and leucocyte activation.
Main Methods:
- Aqueous extracts of various Indian spices and vegetables were prepared.
- Lipid peroxidation was induced in human erythrocyte membranes using FeSO(4)-ascorbate.
- Inhibition of lipid peroxidation, conjugate formation, and erythrocyte lysis was measured.
- Polymorphonuclear leucocyte activation was assessed.
Main Results:
- Curry leaves, asafoetida, omam, and mustard extracts showed significant inhibition of lipid peroxidation.
- Cabbage, ginger, and onion extracts also demonstrated notable antioxidant activity.
- Extracts of omam, coriander, and curry leaves effectively inhibited peroxidized lipid-induced erythrocyte lysis.
- Curry leaf extract inhibited polymorphonuclear leucocyte activation.
Conclusions:
- Commonly consumed Indian spices possess significant antioxidant properties.
- These natural extracts can protect human erythrocyte membranes from oxidative damage.
- Dietary antioxidants from spices may play a role in preventing cellular damage and inflammation.
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