Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes
Polyunsaturated fatty acids (PUFA) are vulnerable to peroxidative attack. Protecting PUFA from peroxidation is essential to utilize their beneficial effects in health and in preventing disease. The antioxidants vitamin E, t-butylhydroxy toluene and t-butylhydroxy anisole inhibited ascorbate/Fe super...
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| Veröffentlicht in: | Molecular and cellular biochemistry 1992-01, Vol.111 (12), p.117-124 |
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| container_title | Molecular and cellular biochemistry |
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| creator | Pulla Reddy, ACh Lokesh, B R |
| description | Polyunsaturated fatty acids (PUFA) are vulnerable to peroxidative attack. Protecting PUFA from peroxidation is essential to utilize their beneficial effects in health and in preventing disease. The antioxidants vitamin E, t-butylhydroxy toluene and t-butylhydroxy anisole inhibited ascorbate/Fe super(2+)-induced lipid peroxidation in rat liver microsomes. In addition, a number of spice principles, for example, curcumin from turmeric, eugenol from cloves and capsaicin from red chillies inhibited lipid peroxidation in a dose-dependent manner. |
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Protecting PUFA from peroxidation is essential to utilize their beneficial effects in health and in preventing disease. The antioxidants vitamin E, t-butylhydroxy toluene and t-butylhydroxy anisole inhibited ascorbate/Fe super(2+)-induced lipid peroxidation in rat liver microsomes. 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In addition, a number of spice principles, for example, curcumin from turmeric, eugenol from cloves and capsaicin from red chillies inhibited lipid peroxidation in a dose-dependent manner.</description><subject>capsaicin</subject><subject>curcumin</subject><subject>effects on</subject><subject>endoplasmic reticulum</subject><subject>eugenol</subject><subject>lipid peroxidation</subject><subject>rats</subject><issn>0300-8177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNqNissKwjAQRbNQsD7-YVbuCgmttq5Fca_7UtspHU2TmEnFzzeI7oUDB869E5HITMq0VEUxE3Pmm5QqohJxP4exJWSwBthRg-A8mYacjq2OmED2RW00AxkIPUb1dKXYDdgONDlqwaH_3H7V1yEuT_QwUOMt2wF5KaZdrRlXXy_E-ni47E-p8_YxIodqIG5Q69qgHblS2yzPy90m-_v4BhhQTH0</recordid><startdate>19920101</startdate><enddate>19920101</enddate><creator>Pulla Reddy, ACh</creator><creator>Lokesh, B R</creator><scope>8FD</scope><scope>FR3</scope><scope>M7Z</scope><scope>P64</scope></search><sort><creationdate>19920101</creationdate><title>Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes</title><author>Pulla Reddy, ACh ; Lokesh, B R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-proquest_miscellaneous_163448953</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>capsaicin</topic><topic>curcumin</topic><topic>effects on</topic><topic>endoplasmic reticulum</topic><topic>eugenol</topic><topic>lipid peroxidation</topic><topic>rats</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pulla Reddy, ACh</creatorcontrib><creatorcontrib>Lokesh, B R</creatorcontrib><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biochemistry Abstracts 1</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Molecular and cellular biochemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pulla Reddy, ACh</au><au>Lokesh, B R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes</atitle><jtitle>Molecular and cellular biochemistry</jtitle><date>1992-01-01</date><risdate>1992</risdate><volume>111</volume><issue>12</issue><spage>117</spage><epage>124</epage><pages>117-124</pages><issn>0300-8177</issn><abstract>Polyunsaturated fatty acids (PUFA) are vulnerable to peroxidative attack. Protecting PUFA from peroxidation is essential to utilize their beneficial effects in health and in preventing disease. The antioxidants vitamin E, t-butylhydroxy toluene and t-butylhydroxy anisole inhibited ascorbate/Fe super(2+)-induced lipid peroxidation in rat liver microsomes. In addition, a number of spice principles, for example, curcumin from turmeric, eugenol from cloves and capsaicin from red chillies inhibited lipid peroxidation in a dose-dependent manner.</abstract></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0300-8177 |
| ispartof | Molecular and cellular biochemistry, 1992-01, Vol.111 (12), p.117-124 |
| issn | 0300-8177 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_16344895 |
| source | SpringerLink (Online service) |
| subjects | capsaicin curcumin effects on endoplasmic reticulum eugenol lipid peroxidation rats |
| title | Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes |
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