Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes

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 (BHT) and t-butylhydroxy anisole (BHA) inhibited ascorbate/Fe(2+)-induced lipid peroxidation in rat liver microsomes. In addition, a number of spice principles, for example, curcumin (5-50 microM) from turmeric, eugenol (25-150 microM) from cloves and capsaicin (25-150 microM) from red chillies inhibited lipid peroxidation in a dose-dependent manner. Zingerone from ginger inhibited lipid peroxidation at high concentrations (greater than 150 microM) whereas linalool (coriander), piperine (black pepper) and cuminaldehyde (cumin) had only marginal inhibitory effects even at high concentrations (600 microM). The inhibition of lipid peroxidation by curcumin and eugenol was reversed by adding high concentrations of Fe2+.

Biological activities of Curcuma longa L.

“…These enzymes play an important role in the regulation of lipid peroxidation (Pulla Reddy & Lokesh 1992). Pulla Reddy and Lokesh (1992) observed that curcumin is capable of scavenging oxygen free radicals such as superoxide anions and hydroxyl radicals, which are important to the initiation of lipid peroxidation.…”

“…These enzymes play an important role in the regulation of lipid peroxidation (Pulla Reddy & Lokesh 1992). Pulla Reddy and Lokesh (1992) observed that curcumin is capable of scavenging oxygen free radicals such as superoxide anions and hydroxyl radicals, which are important to the initiation of lipid peroxidation. Another article about curcuminoids as potent inhibitors of lipid peroxidation was described by Sreejayan Rao (1994), in which the authors showed that three curcuminoids were inhibitors of lipid peroxidation in rat brain homogenates and rat liver microsomes.…”

Photodegradation of methoxy substituted curcuminoids

“…An experiment using photodegradation on a larger scale made feasible the determination of the products formed after degradation by 1 H NMR spectra and HRMS-ESI + and ESI -analysis: thus 3,5-dimethoxybenzaldehyde (2), 3,5-dimethoxybenzoic acid (3) and Z and E isomers of dimethoxycinnamic acid (4a, 4b) were the major products, forming about 90% of the reaction mixture. Product 3 was formed by oxidation of 2, while both Z and E isomers of cinnamic acid derivatives were the result of photoisomerization, as confirmed by an independent experiment.…”

“…[1][2][3][4] Its efficacy as a cancer chemopreventive agent is limited by its chemical and metabolic instability in buffers of neutral to alkaline pH. [5][6][7][8] When curcumin was incubated in 0.1M phosphate buffer and serum-free medium at pH 7.2, the initial degradation products ferulic acid and feruloyl methane were formed after only a few minutes, and feruloyl methane was then transformed by hydrolysis to the degradation products vanillin and acetone, their amounts increasing with incubation time.…”

Efficacy of Circuma longa Linn. Extract in the Management of Type-2 Diabetes Mellitus associated Hypercholesterolemia in Mice Diabetic Model

“…Turmeric can lower lipid peroxidation by maintaining the activities of antioxidant enzymes like superoxide dismutase, catalase and glutathione peroxidase at higher levels. These enzymes play an important role in the regulation of lipidperoxidation (Pulla Reddy & Lokesh, 1992). Pulla Reddy and Lokesh (1992) observed that curcumin is capable of scavenging oxygen free radicals such as superoxide anions and hydroxyl radicals, which are important to the initiation of lipid peroxidation.…”