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Antioxidant activity of the aqueous extracts of spicy food additives--evaluation and comparison with ascorbic acid in in-vitro systems.
J Herb Pharmacother. 2004; 4(2):1-10.JH

Abstract

The antioxidant activity of the aqueous extracts of five umbelliferous fruits--caraway (Carum carvi), coriander (Coriandrum sativum), cumin (Cuminum cyminum), dill (Anethum graveolens) and fennel (Foeniculum vulgare)--were investigated in comparison with the known antioxidant ascorbic acid in in vitro studies. The amount of aqueous extract of these five umbelliferous fruits and ascorbic acid needed for 50% scavenging of superoxide radicals was found to be 105 microg (caraway), 370 microg (coriander), 220 microg (cumin), 190 microg (dill), 205 microg (fennel) and 260 microg (ascorbic acid). The amount needed for 50% inhibition of lipid peroxide was 2100 microg (caraway), 4500 microg (coriander), 4300 microg (cumin), 3100 microg (dill), 4600 microg (fennel) and 5000 microg (ascorbic acid). The quantity needed for 50% inhibition of hydroxyl radicals was 1150 microg (caraway), 1250 microg (coriander), 470 microg (cumin), 575 microg (dill), 700 microg (fennel) and 4500 microg (ascorbic acid). The daily use of the above fruits in various forms is very common in India and the present study revealed strong antioxidant activity of their extracts that was superior to known antioxidant ascorbic acid and indicate their intake may be beneficial as food additives.

Authors+Show Affiliations

Pharmacology Division, Department of Pharmaceutical Services, Andhra University, Visakhapatnam, Andhra Pradesh 530-003, India. nandinisai@hotmail.comNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15364640

Citation

Satyanarayana, S, et al. "Antioxidant Activity of the Aqueous Extracts of Spicy Food Additives--evaluation and Comparison With Ascorbic Acid in In-vitro Systems." Journal of Herbal Pharmacotherapy, vol. 4, no. 2, 2004, pp. 1-10.
Satyanarayana S, Sushruta K, Sarma GS, et al. Antioxidant activity of the aqueous extracts of spicy food additives--evaluation and comparison with ascorbic acid in in-vitro systems. J Herb Pharmacother. 2004;4(2):1-10.
Satyanarayana, S., Sushruta, K., Sarma, G. S., Srinivas, N., & Subba Raju, G. V. (2004). Antioxidant activity of the aqueous extracts of spicy food additives--evaluation and comparison with ascorbic acid in in-vitro systems. Journal of Herbal Pharmacotherapy, 4(2), 1-10.
Satyanarayana S, et al. Antioxidant Activity of the Aqueous Extracts of Spicy Food Additives--evaluation and Comparison With Ascorbic Acid in In-vitro Systems. J Herb Pharmacother. 2004;4(2):1-10. PubMed PMID: 15364640.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant activity of the aqueous extracts of spicy food additives--evaluation and comparison with ascorbic acid in in-vitro systems. AU - Satyanarayana,S, AU - Sushruta,K, AU - Sarma,G S, AU - Srinivas,N, AU - Subba Raju,G V, PY - 2004/9/15/pubmed PY - 2005/2/16/medline PY - 2004/9/15/entrez SP - 1 EP - 10 JF - Journal of herbal pharmacotherapy JO - J Herb Pharmacother VL - 4 IS - 2 N2 - The antioxidant activity of the aqueous extracts of five umbelliferous fruits--caraway (Carum carvi), coriander (Coriandrum sativum), cumin (Cuminum cyminum), dill (Anethum graveolens) and fennel (Foeniculum vulgare)--were investigated in comparison with the known antioxidant ascorbic acid in in vitro studies. The amount of aqueous extract of these five umbelliferous fruits and ascorbic acid needed for 50% scavenging of superoxide radicals was found to be 105 microg (caraway), 370 microg (coriander), 220 microg (cumin), 190 microg (dill), 205 microg (fennel) and 260 microg (ascorbic acid). The amount needed for 50% inhibition of lipid peroxide was 2100 microg (caraway), 4500 microg (coriander), 4300 microg (cumin), 3100 microg (dill), 4600 microg (fennel) and 5000 microg (ascorbic acid). The quantity needed for 50% inhibition of hydroxyl radicals was 1150 microg (caraway), 1250 microg (coriander), 470 microg (cumin), 575 microg (dill), 700 microg (fennel) and 4500 microg (ascorbic acid). The daily use of the above fruits in various forms is very common in India and the present study revealed strong antioxidant activity of their extracts that was superior to known antioxidant ascorbic acid and indicate their intake may be beneficial as food additives. SN - 1522-8940 UR - https://www.unboundmedicine.com/medline/citation/15364640/Antioxidant_activity_of_the_aqueous_extracts_of_spicy_food_additives__evaluation_and_comparison_with_ascorbic_acid_in_in_vitro_systems_ L2 - https://medlineplus.gov/vitaminc.html DB - PRIME DP - Unbound Medicine ER -