| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1190464 | Food Chemistry | 2007 | 8 Pages |
Pudina extract (Mentha spicata Linn.) used as flavoring in culinary preparation throughout the plains of India was examined for its DNA damage protecting activity and antioxidant potential. n-Butanol soluble fraction (PE) derived from methanol extract of Mentha spicata Linn. at 10 μg/ml exhibited significant protecting activity against DNA strand scission by OH on pBluescript II SK(–) DNA. IC50 concentration of PE to scavenge DPPH, ABTS+ and superoxide radical was 7.47, 4.05 and 57.80 μg/ml, respectively. Inhibition of lipid peroxidation induced with 25 mM FeSO4 on rat liver homogenate as lipid source was noted at 500 μg/ml of PE with Antioxidant Index of 63.43%. Total polyphenol content of one-milligram pudina extract was equivalent to 500 μg of gallic acid. Therefore, this potential bioactivity of pudina extract was associated with its high polyphenolic content.
