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Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants
Author(s) -
Gião Maria S,
GonzálezSanjosé M L,
Muñiz Pilar,
RiveroPérez M D,
Kosinska Monika,
Pintado Manuela E,
Malcata F Xavier
Publication year - 2008
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.3128
Subject(s) - deoxyribose , nutraceutical , chemistry , degradation (telecommunications) , dna , aqueous solution , extraction (chemistry) , browning , dna damage , food science , biochemistry , chromatography , organic chemistry , telecommunications , computer science
Abstract BACKGROUND: Aqueous extracts of 48 herbal plants were obtained via alternative extraction protocols, and were assayed for their capacity to protect deoxyribose and DNA itself from degradation (or, conversely, for their capacity to promote DNA degradation), using electrophoresis as analytical tool. RESULTS: For a given (constant) volume of extract, deoxyribose protection ranged from 14.13 ± 1.35% (mean ± SD) inhibition by dwarf mallow powder infusion, up to 106.51 ± 15.93% inhibition by avocado powder infusion. DNA protection was tested at two extract concentrations, and was slightly greater at the higher concentration. Pro‐oxidant effects were essentially absent. CONCLUSION: The anti‐oxidative roles of plants upon deoxyribose and DNA displayed by our experimental results were rather promising with regards to practical applications of those plants, viz. as ingredients in the formulation of nutraceutical beverages and/or foods. Copyright © 2007 Society of Chemical Industry