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In vitro Antioxidant Potential and Oxidative DNA Damage Protecting Activity of the Ethanol Extracts of Cacalia firma Komar
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 Title & Authors
In vitro Antioxidant Potential and Oxidative DNA Damage Protecting Activity of the Ethanol Extracts of Cacalia firma Komar
Lee, Jin-Ha; Lee, Bong-Gyeong; Park, Ae-Ri; Lee, Kye-Jhae; Choi, Dae-Woon; Han, Sang-Hwa; Choi, Geun-Pyo; Kim, Jong-Dai; Kim, Jin-Chul; Ahn, Ju-Hee; Lee, Hyeon-Yong; Shin, In-Chul; Park, Hee-Juhn;
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The Korean edible mountainous vegetable, byeongpungssam, Cacalia firma Komar. (CFK) is a wild plant found in the intermountain areas in Korea. The aim of this study was to investigate its free radical scavenging activity using 1,1-diphenyl-2-picryl-hydrazyl, 2,2-azinobis(3-ethylbenozothiazoline- 6-sulfonic acid) diammonium salt, ferric reducing/antioxidant power assays, an electron spin resonance spectroscopy. We also examined its protective effect against oxidative DNA damage using agarose electrophoresis of ethanol extract of CFK. The protective activity of the extract against the DNA damage induced by HO radicals was compared to epicatechin, ascorbic acid and trolox as reference antioxidant compounds. Total phenolic content in the extract was determined spectrometrically according to the Folin-Ciocalteu procedure and calculated as gallic acid equivalents. Total polyphenolic content of the extract was measured in the leaves () and shoot (). The antioxidant potential of the extracts against some radicals and DNA damage by HO radicals showed over 60%, respectively.
antioxidation;2,2-azinobis(3-ethylbenozothiazoline-6-sulfonic acid) diammonium salt;Cacalia firma Komar;DNA damage;electron spin resonance spectroscopy;ferric reducing/antioxidant power;Sannamul;superoxide;
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