Open AccessIN VITRO ANTIOXIDANT ACTIVITY OF IPOEMA BILOBA
Author(s) -
Priti Tagde,
Farukh Khan,
Bhushan Gandhare
Publication year - 2012
Publication title -
international journal of phytopharmacy
Language(s) - English
Resource type - Journals
ISSN - 2277-2928
DOI - 10.7439/ijpp.v1i2.248
Subject(s) - butylated hydroxyanisole , antioxidant , chemistry , carcinogen , radical , in vitro , butylated hydroxytoluene , oxidative phosphorylation , oxidative stress , oxidative damage , biochemistry , pharmacology , biology
Biomolecules can be oxidized by free radicals. This oxidative damage has an important etiological role in aging and the development of diseases like cancer, atherosclerosis, and other inflammatory disorders. Synthetic antioxidants, like butylated hydroxyanisole, are good free radical scavengers; however, the synthetic antioxidants can be carcinogenic. Therefore, there is an increasing interest in searching for antioxidants of natural origin.  Antioxidants with different chemical properties may recharge each other in an antioxidant network. The total antioxidant content of dietary plants may therefore be a useful tool for testing the 'antioxidant network' hypothesis. Several berries, fruits, nuts, seeds, vegetables, drinks and spices have been found to be high in total antioxidants. Initial studies in animals and humans are supportive as to the beneficial effects of dietary plants rich in total antioxidants. Additionally, antioxidants and other plant compounds may also improve the endogenous antioxidant defense through induction of antioxidant and phase 2 enzymes.1,2 Dietary plants rich in such compounds include broccoli, brussel sprouts, cabbage, kale, cauliflower, carrots, onions, tomatoes, spinach and garlic , antioxidants and other plant compounds may also improve the endogenous antioxidant defense through induction of antioxidant and phase 2 enzymes