Inhibition of lipid peroxidation by anti hemorrhoid herbs
Free radicals are generated in ano-rectal diseases and stress process involved in hemorrhoids could be supplemented by using herbs rich in flavonoid antioxidants both internally and locally to prevent lipid peroxidation. The present study evaluated the inhibition of lipid peroxidation, total phenol...
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Published in | Planta Medica |
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Main Authors | , , , , |
Format | Conference Proceeding |
Language | English |
Published |
04.08.2008
|
Online Access | Get full text |
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Summary: | Free radicals are generated in ano-rectal diseases and stress process involved in hemorrhoids could be supplemented by using herbs rich in flavonoid antioxidants both internally and locally to prevent lipid peroxidation. The present study evaluated the inhibition of lipid peroxidation, total phenol content and total flavonoid in three commonly used Nigerian medicinal plants [
Harungana madagascariensis
Lam, ex Poiret (Guttiferae);
Kigelia africana
(Lam.) Benth. (Bignoniaceae) and
Newbouldia laevis Seem
(Bignoniaceae)] used for the treatment of hemorrhoid both topically and internally. Antioxidant efficacy of the extracts towards lipid peroxidation in raw and cooked fish homogenate of
Scomber japonicum
was measured by thiobarbituric acid reactivity method based on the end products of thiobarbituric acid and malonyl to produce a red pink adduct measured at UV 532nm and expressed as MDA equivalent/mg of tissue. Total phenol and flavonoid contents were determined spectrophotometrically using gallic acid and rutin as standards respectively.
Plant Samples
Correlation Coefficient (r
2
) (Concentration/TBARS Values)
Total Phenols (mg)
Total Flavonoid (mg)
Raw homogenate
Cooked homogenate
H. madagascariensis
bark
0.8680
0.8717
0.1758±0.0006
0.2795±0.0006
H. madagascariensisleaves
0.9655
0.9927
0.1679±0.0010
0.6541±0.0145
K. africana
bark
0.9570
0.9614
0.1766±0.1166
0.4737±0.0006
K. africana
fruit
0.90470
0.9289
0.2092±0.0283
0.2189±0.0015
N. leavis
bark
0.5064
0.9948
0.3004±0.0090
0.3211±0.0006
N. leavis
leaves
0.9864
0.9768
0.3948±0.0015
0.6172±0.0017
Activity correlated positively with flavonoid content. Inhibition of lipid peroxidation more in cooked than raw fish homogenate because cooking alters the nature of the membrane so site of action is favoured by having more access to the radical thus better antioxidant activity and effective inhibition of the free radical damage. |
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ISSN: | 0032-0943 1439-0221 |
DOI: | 10.1055/s-0028-1084249 |