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Reduction of lipid peroxidation and H 2 O 2 ‐mediated DNA damage by a red alga ( Grateloupia filicina ) methanolic extract
Author(s) -
Athukorala Yasantha,
Lee KiWan,
Park EunJu,
Heo MoonSoo,
Yeo InKyu,
Lee YoungDon,
Jeon YouJin
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2246
Subject(s) - butylated hydroxytoluene , butylated hydroxyanisole , comet assay , dna damage , antioxidant , chemistry , thiobarbituric acid , lipid peroxidation , food science , biochemistry , dna
The antioxidant activity of an extract of Grateloupia filicina was evaluated using linoleic acid and fish oil as substrates in an induct period at 65 °C. Furthermore, the algal extract was subjected to comet assay to evaluate its protecting ability for H 2 O 2 ‐induced DNA damage in rat lymphocytes. Progression of oxidation was examined using weight gain, peroxide value (PV), 2‐thiobarbituric acid reactive substances and conjugated diene data. Effectiveness of the extract at 0.03 and 0.05% levels was superior to that of α‐tocopherol at 0.01% and the activity of 0.05% extract was higher than that of butylated hydroxyanisole and butylated hydroxytoluene at 0.01%. Also, the algal extract significantly inhibited H 2 O 2 induced DNA damage in comet assay. The maximum DNA damage inhibition (68.9%) was recorded from the 50 µg ml −1 alga extract when the rat lymphocyte cells were treated with 50 µ M H 2 O 2 . Copyright © 2005 Society of Chemical Industry