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Water extracts of 32 herbs that are constituents of curry and curry powder were screened for superoxide anion radical (O2.-) scavenging activity. Among the screened samples, only clove, allspice, and basil were shown to decrease DMPO-O2.- adduct yields by more than 50% at 0.25 mg/mL as measured by an ESR spin trapping technique based on the HPX-XOD reaction. To study the mechanism of the O2.- scavenging activity, Km values were obtained from a Lineweaver-Burk plot for XOD in the presence of different concentrations of HPX, and the IC50 values at different DMPO concentrations were compared. Clove and basil directly eliminated O2.- like superoxide dismutase (SOD), whereas allspice reduced the amount of O2.- by inhibition of formation of O2.-.

Determination of Antioxidant Activity of Herbs by ESR.