In vitro and in vivo antioxidant properties of different fractions of Moringa oleifera leaves

被引：316

作者：

Verma, Arti R. ^{[1
]}

Vijayakumar, M. ^{[1
]}

Mathela, Chandra S. ^{[2
]}

Rao, Chandana V. ^{[1
]}

机构：

[1] Natl Bot Res Inst CSIR, Pharmacognosy & Ethnopharmacol Div, Lucknow 226001, Uttar Pradesh, India

[2] Kumaun Univ, Dept Chem, Naini Tal 263002, Uttarakhand, India

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2009年 / 47卷 / 09期

关键词：

Moringa oleifera; Antioxidants; Lipid peroxidation; DNA nicking; Phenolics and HPLC; PHENOLIC CONTENTS; EXTRACTS; CONSTITUENTS; PROMOTER; HEALTH; IRON; FOOD;

D O I：

10.1016/j.fct.2009.06.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antioxidant potency of different fractions of Moringa oleifera leaves were investigated by employing various established in vitro systems, such as P-Carotene bleaching, reducing power, DPPH/superoxide/hydroxyl radical scavenging, ferrous ion chelation and lipid peroxidation. On the basis of in vitro antioxidant properties polyphenolic fraction of M. oleifera leaves (MOEF) was chosen as the potent fraction and used for the DNA nicking and in vivo antioxidant properties. MOEF shows concentration dependent protection of oxidative DNA damage induced by HO center dot and also found to inhibit the toxicity produced by CCl4 administration as seen from the decreased lipid peroxides (LPO) and increased glutathione (GSH) levels. Among the antioxidant enzymes superoxide dismutase (SOD) and catalase (CAT) levels were restored to almost normal levels compared to CCl4 intoxicated rats. The HPLC analysis indicated the presence of phenolic acids (gallic, chlorogenic, ellagic and ferulic acid) and flavonoids (kaempferol. quercetin and rutin). Thus, it may be concluded that the MOEF possess high phenolic content and potent antioxidant properties, which may be mediated through direct trapping of the free radicals and also through metal chelation. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：2196 / 2201

页数：6