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Sushma, P., Bindu Jacob1 and R.T. Narendhirakannan2* 1Department of Biotechnology, School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences, Coimbatore-641114, Tamil Nadu. India. 2Department of Biochemistry, Kongunadu Arts and Science College, G.N. Mills (PO), Combatore-641029, Tamil Nadu, India. ABSTRACT Free-radical reactions have been implicated in the pathology of many human diseases like atherosclerosis, ischemic heart disease, aging process, inflammation, diabetes, immuno-suppression, neurodegenerative disease etc. Radicals and other reactive oxygen species are formed constantly in the human body and are removed by the enzymatic and non-enzymatic antioxidant defence. The disturbance in ‘redox homeostasis’ that occurs when antioxidant defences are inadequate can damage lipids, proteins, carbohydrates and DNA. Drugs with multiple protective mechanisms, including antioxidant activity, may be one way of minimizing tissue injury. Phytochemicals with antioxidant property are naturally present in food are of great interest due to their beneficial effects on human health as they offer protection against oxidative deterioration. Amygdalin, also known as vitamin B17 is a cyanogenic glycoside found in several sources mainly in apples, pears, apricots, plums, peaches. Several reports claim amygdalin to be good chemopreventive agent, however these claims are not often backed by proper scientific evidence. Thus the present study is aimed to evaluate the therapeutic potential of amygdalin isolated from Prunus dulcis by studying its in vitro antioxidant and cytotoxic properties.

Evaluation Of Antioxidant And Cytotoxicity Properties Of Amygdalin Extracted From Prunus Dulcis