Protection of DNA and erythrocytes from free radical induced oxidative damage by black gram (Vigna mungo L.) husk extract

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
Talakatta K GirishU J S Prasada Rao

Abstract

Antioxidants present in various plant tissues exhibit health benefits by scavenging reactive oxygen species generated under various pathophysiological conditions. In the present study, bioactive compounds from black gram husk were extracted with water and the protection of black gram husk (BGH) extract against oxidative damage in DNA and erythrocytes were studied. BGH extract had total polyphenol content of 59 mg of gallic acid equivalents (GAE). The phenolic acids identified in the extract using RP-HPLC were gallic, protocatechuic, gentisic and ferulic acids. The extract showed good antioxidant properties. The IC(50) value for DPPH radical scavenging activity was found to be 3.92 μg of GAE. The BGH extract also showed α-glucosidase inhibition and the IC(50) value was found to be 2.78 μg of GAE. The oxidative hemolysis caused by hydrogen peroxide in rat erythrocytes was inhibited by BGH extract in a dose dependent manner. The IC(50) values for BGH extract and BHA for hemolysis were 11.5 and 14 μg of GAE, respectively. Morphological changes in erythrocyte membrane caused by hydrogen peroxide were protected by BGH extract. As BGH extract exhibited various antioxidant properties in different systems, it could be used as a function...Continue Reading

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Citations

Jun 28, 2016·Journal of Acupuncture and Meridian Studies·Azadeh Meshkini
Oct 27, 2016·Journal of the Science of Food and Agriculture·Talakatta K Girish, Ummiti Js Prasada Rao
Nov 11, 2017·TheScientificWorldJournal·Sarah Raquel Gomes de Lima-SaraivaJackson Roberto Guedes da Silva Almeida

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