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 (BHT) and t-butylhydroxy anisole (BHA) inhibited ascorb...
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| Veröffentlicht in: | Molecular and cellular biochemistry 1992-04, Vol.111 (1/2), p.117-124 |
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| container_title | Molecular and cellular biochemistry |
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| creator | Pulla Reddy, A.C. (Central Food Technologial Research Institute, Mysore, India) 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 (BHT) and t-butylhydroxy anisole (BHA) inhibited ascorbate/Fe2+-induced lipid peroxidation in rat liver microsomes. In addition, a number of spice principles, for example, curcumin (5-50 micromolar) from turmeric, eugenol (25-150 micromolar) from cloves and capsaicin (25-150 micromolar) from red chillies inhibited lipid peroxidation in a dose-dependent manner. Zingerone from ginger inhibited lipid peroxidation at high concentrations ( 150 micromolar) whereas linalool (coriander), piperine (black pepper) and cuminaldehyde (cumin) had only marginal inhibitory effects even at high concentrations (600 micromolar). The inhibition of lipid peroxidation by curcumin and eugenol was reversed by adding high concentrations of Fe2+ |
| doi_str_mv | 10.1007/BF00229582 |
| format | Article |
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Zingerone from ginger inhibited lipid peroxidation at high concentrations ( 150 micromolar) whereas linalool (coriander), piperine (black pepper) and cuminaldehyde (cumin) had only marginal inhibitory effects even at high concentrations (600 micromolar). The inhibition of lipid peroxidation by curcumin and eugenol was reversed by adding high concentrations of Fe2+</description><identifier>ISSN: 0300-8177</identifier><identifier>EISSN: 1573-4919</identifier><identifier>DOI: 10.1007/BF00229582</identifier><identifier>PMID: 1588934</identifier><language>eng</language><publisher>Dordrecht: Springer</publisher><subject>ACIDE GRAS INSATURE ; ACIDOS GRASOS INSATURADOS ; Animals ; ANTIOXIDANTES ; Antioxidants - pharmacology ; ANTIOXYDANT ; Biological and medical sciences ; CAPSICUM ; COLORANT ; COLORANTES ; COMPOSE PHENOLIQUE ; COMPUESTOS FENOLICOS ; Condiments ; Curcumin - pharmacology ; EPICE ; ESPECIAS ; Eugenol - pharmacology ; Feeding. 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Psychology ; HIGADO ; Hot Temperature ; In Vitro Techniques ; INHIBICION ; INHIBITION ; Iron - pharmacology ; Lipid Peroxidation - physiology ; LIPIDE ; LIPIDOS ; Male ; Microsomes, Liver - metabolism ; ORGANITE CELLULAIRE ; ORGANULOS CITOPLASMATICOS ; OXIDACION ; OXYDATION ; RAT ; RATA ; Rats ; Rats, Inbred Strains ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>Molecular and cellular biochemistry, 1992-04, Vol.111 (1/2), p.117-124</ispartof><rights>1992 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c330t-36e6fff0e235c2ae88e4948aefc4fd93d38df669f1ac7159b4a47dacea7f1a1f3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>309,310,314,780,784,789,790,23930,23931,25140,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5249969$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/1588934$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pulla Reddy, A.C. (Central Food Technologial Research Institute, Mysore, India)</creatorcontrib><creatorcontrib>Lokesh, B.R</creatorcontrib><title>Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes</title><title>Molecular and cellular biochemistry</title><addtitle>Mol Cell Biochem</addtitle><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 (BHT) and t-butylhydroxy anisole (BHA) inhibited ascorbate/Fe2+-induced lipid peroxidation in rat liver microsomes. In addition, a number of spice principles, for example, curcumin (5-50 micromolar) from turmeric, eugenol (25-150 micromolar) from cloves and capsaicin (25-150 micromolar) from red chillies inhibited lipid peroxidation in a dose-dependent manner. Zingerone from ginger inhibited lipid peroxidation at high concentrations ( 150 micromolar) whereas linalool (coriander), piperine (black pepper) and cuminaldehyde (cumin) had only marginal inhibitory effects even at high concentrations (600 micromolar). The inhibition of lipid peroxidation by curcumin and eugenol was reversed by adding high concentrations of Fe2+</description><subject>ACIDE GRAS INSATURE</subject><subject>ACIDOS GRASOS INSATURADOS</subject><subject>Animals</subject><subject>ANTIOXIDANTES</subject><subject>Antioxidants - pharmacology</subject><subject>ANTIOXYDANT</subject><subject>Biological and medical sciences</subject><subject>CAPSICUM</subject><subject>COLORANT</subject><subject>COLORANTES</subject><subject>COMPOSE PHENOLIQUE</subject><subject>COMPUESTOS FENOLICOS</subject><subject>Condiments</subject><subject>Curcumin - pharmacology</subject><subject>EPICE</subject><subject>ESPECIAS</subject><subject>Eugenol - pharmacology</subject><subject>Feeding. Feeding behavior</subject><subject>FOIE</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HIGADO</subject><subject>Hot Temperature</subject><subject>In Vitro Techniques</subject><subject>INHIBICION</subject><subject>INHIBITION</subject><subject>Iron - pharmacology</subject><subject>Lipid Peroxidation - physiology</subject><subject>LIPIDE</subject><subject>LIPIDOS</subject><subject>Male</subject><subject>Microsomes, Liver - metabolism</subject><subject>ORGANITE CELLULAIRE</subject><subject>ORGANULOS CITOPLASMATICOS</subject><subject>OXIDACION</subject><subject>OXYDATION</subject><subject>RAT</subject><subject>RATA</subject><subject>Rats</subject><subject>Rats, Inbred Strains</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0300-8177</issn><issn>1573-4919</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkM1LAzEQxYMotVYvHgUhB_EgrCab7GZz1GJVKHioPS9pdmKj-2WyK_rfm7rVwsCD934MMw-hU0quKSHi5m5GSBzLJIv30JgmgkVcUrmPxoQREmVUiEN05P0bIQGndIRGNMkyyfgYvS-6vrDgcVNj31oNuHW21rYtg6fC1J1tvmwR1GNb424NQdZ2ZYNf48bg0ra2wC24X-zPdaoLySc4XFntGt9U4I_RgVGlh5OtTtBydv8yfYzmzw9P09t5pBkjXcRSSI0xBGKW6FhBlgGXPFNgNDeFZAXLCpOm0lClBU3kiisuCqVBiWBRwyboctjbuuajB9_llfUaylLV0PQ-F6EqKrgI4NUAbi70Dkwenq-U-84pyTfN5rtmA3y-3dqvKih26FBlyC-2ufJalcapUKP_x5KYS5nKgJ0NmFFNrl5dQJYLyQiVScJ-ANtCipo</recordid><startdate>19920401</startdate><enddate>19920401</enddate><creator>Pulla Reddy, A.C. 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(Central Food Technologial Research Institute, Mysore, India) ; Lokesh, B.R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c330t-36e6fff0e235c2ae88e4948aefc4fd93d38df669f1ac7159b4a47dacea7f1a1f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>ACIDE GRAS INSATURE</topic><topic>ACIDOS GRASOS INSATURADOS</topic><topic>Animals</topic><topic>ANTIOXIDANTES</topic><topic>Antioxidants - pharmacology</topic><topic>ANTIOXYDANT</topic><topic>Biological and medical sciences</topic><topic>CAPSICUM</topic><topic>COLORANT</topic><topic>COLORANTES</topic><topic>COMPOSE PHENOLIQUE</topic><topic>COMPUESTOS FENOLICOS</topic><topic>Condiments</topic><topic>Curcumin - pharmacology</topic><topic>EPICE</topic><topic>ESPECIAS</topic><topic>Eugenol - pharmacology</topic><topic>Feeding. Feeding behavior</topic><topic>FOIE</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HIGADO</topic><topic>Hot Temperature</topic><topic>In Vitro Techniques</topic><topic>INHIBICION</topic><topic>INHIBITION</topic><topic>Iron - pharmacology</topic><topic>Lipid Peroxidation - physiology</topic><topic>LIPIDE</topic><topic>LIPIDOS</topic><topic>Male</topic><topic>Microsomes, Liver - metabolism</topic><topic>ORGANITE CELLULAIRE</topic><topic>ORGANULOS CITOPLASMATICOS</topic><topic>OXIDACION</topic><topic>OXYDATION</topic><topic>RAT</topic><topic>RATA</topic><topic>Rats</topic><topic>Rats, Inbred Strains</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pulla Reddy, A.C. (Central Food Technologial Research Institute, Mysore, India)</creatorcontrib><creatorcontrib>Lokesh, B.R</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Molecular and cellular biochemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pulla Reddy, A.C. 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In addition, a number of spice principles, for example, curcumin (5-50 micromolar) from turmeric, eugenol (25-150 micromolar) from cloves and capsaicin (25-150 micromolar) from red chillies inhibited lipid peroxidation in a dose-dependent manner. Zingerone from ginger inhibited lipid peroxidation at high concentrations ( 150 micromolar) whereas linalool (coriander), piperine (black pepper) and cuminaldehyde (cumin) had only marginal inhibitory effects even at high concentrations (600 micromolar). The inhibition of lipid peroxidation by curcumin and eugenol was reversed by adding high concentrations of Fe2+</abstract><cop>Dordrecht</cop><pub>Springer</pub><pmid>1588934</pmid><doi>10.1007/BF00229582</doi><tpages>8</tpages></addata></record> |
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| subjects | ACIDE GRAS INSATURE ACIDOS GRASOS INSATURADOS Animals ANTIOXIDANTES Antioxidants - pharmacology ANTIOXYDANT Biological and medical sciences CAPSICUM COLORANT COLORANTES COMPOSE PHENOLIQUE COMPUESTOS FENOLICOS Condiments Curcumin - pharmacology EPICE ESPECIAS Eugenol - pharmacology Feeding. Feeding behavior FOIE Fundamental and applied biological sciences. Psychology HIGADO Hot Temperature In Vitro Techniques INHIBICION INHIBITION Iron - pharmacology Lipid Peroxidation - physiology LIPIDE LIPIDOS Male Microsomes, Liver - metabolism ORGANITE CELLULAIRE ORGANULOS CITOPLASMATICOS OXIDACION OXYDATION RAT RATA Rats Rats, Inbred Strains Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes |
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