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Antioxidant properties and xanthine oxidase inhibitory effects of Tamus communis L. root extracts
Author(s) -
Boumerfeg Sabah,
Baghiani Abderrahmane,
Messaoudi Dalila,
Khennouf Seddik,
Arrar Lekhmici
Publication year - 2009
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.2621
Subject(s) - xanthine oxidase , ethyl acetate , antioxidant , chemistry , chloroform , biochemistry , enzyme , traditional medicine , chromatography , food science , medicine
This study was conducted to search for xanthine oxidase (XO) inhibitors from the root extracts of Tamus communis L. traditionally used in folk medicine in Algeria. Root extracts with different solvents were screened for purified milk xanthine oxidase inhibition. The root extracts (methanol, chloroform and ethyl acetate) and proteins, obtained in distilled water, inhibited bovine, sheep and human milk XO from three species in a concentration‐dependent manner, with an additional superoxide scavenging capacity, which reached its highest level with ethyl acetate extract (IC 50 = 0.15, 0.04 and 0.09 g/L) for bovine XO, sheep XO and human XO, respectively. The antioxidant potential was confirmed with the non‐enzymatic method, total radical‐trapping antioxidant parameter (TRAP) assay, which showed that the Tamus communis L. extracts have a potential antioxidant activity in the same order obtained by using the reduction of cytochrome c, an enzymatic method, in which the antioxidant activity followed a decreasing order: ethyl acetate extract > chloroform extract > protein. Copyright © 2008 John Wiley & Sons, Ltd.