Antioxidant activity of different parts ofTetrataenium lasiopetalum

Abstract

Context: In Iranian traditional medicine, different species of the genus Tetrataenium are used as antiseptic, spice and food additives. Objective: The present study examined the possible antioxidant effects of hydro-alcoholic extracts of different parts of Tetrataenium lasiopetalum (Boiss.) Manden (Apiaceae). Materials and methods: Laminas, stems, petioles, fruits, peduncles and flowers of T. lasiopetalum were collected, dried and then extracted by ethanol and water (70:30). Antioxidant activities of extracts were examined by employing different in vitro assays, i.e., 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, metal chelating, reducing power activities and hemoglobin-induced linoleic acid system. Also, total phenolic and flavonoid contents of the extracts were evaluated. Results: Hydro-alcoholic extract of T. lasiopetalum flower showed the highest activity in scavenging of DPPH (IC 50 ¼ 170 AE 7 mg/mL). In metal chelating assay, lamina extract possesses a better iron ion chelating activity than other extracts (230 AE 10 mg/mL). Lamina hydro-alcoholic extract demonstrated better activity in reducing the power and hemoglobin-induced linoleic acid system than other parts of T. lasiopetalum. Discussion and conclusion: These results showed the antioxidant activity of different parts of T. lasiopetalum based on its usage in traditional medicine.

Relationship between spicy food intake and chronic uninvestigated dyspepsia in Iranian adults

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Iranian Medicinal Plants: From Ethnomedicine to Actual Studies

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Phytochemical investigations and antioxidant potential of roots of Leea macrophylla (Roxb.)

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“…Although our body has enzymatic and nonenzymatic endogenous antioxidant systems, they are insufficient to protect against free radical damage. Therefore, exogenous antioxidants play an important role in maintaining human health status [1]. There are some synthetic antioxidant compounds, such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), commonly used in processed foods.…”