Antioxidant Effect of Herbs and Spices on Copper Mediated Oxidation of Lower and Very Low Density Lipoprotein

AimThe present study investigates the antioxidant effect of two extracts (hydrolyzed and non-hydrolyzed) of five herbs and eight spices in the prevention of LDL + VLDL oxidation promoted by cupric ion.MethodsThe polyphenolic concentrations of these extracts were measured using Folin-Ciocalteu reagent. The antioxidant quality was analyzed by the determination of lag-time, concentration of polyphenol that will inhibit 50% of oxidation of LDL + VLDL (IC50) and phenol antioxidant index (PAOXI).ResultsThe hydrolyzed extracts had significant higher polyphenol concentration, longer lag-time, lower IC50 and higher PAOXI than the non-hydrolyzed extracts (P < 0.001). Thus, hydrolyzed extract contains better quantity and quality polyphenolic antioxidant than the non-hydrolyzed extract. Both hydrolyzed and non-hydrolyzed extracts were better antioxidants than Vitamin E in the inhibition of LDL + VLDL oxidation.ConclusionThe reaction rate and concentration of conjugated diene formed suggested that all the extracts had similar reaction mechanism in the prevention of copper mediated LDL + VLDL oxidation.