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DPPH Radicals (dpph + radical)

Distribution by Scientific Domains

Chemistry	63%
Medical Sciences	18%
Life Sciences	9%

Terms modified by DPPH Radicals

dpph radical scavenging activity

Selected Abstracts

Comparison of xanthine oxidase-inhibiting and free radical-scavenging activities between plant adaptogens of Eleutherococcus senticosus and Rhodiola rosea

DRUG DEVELOPMENT RESEARCH, Issue 4 2010
Chi-Ting Horng
Abstract The present study employed 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical-scavenging and xanthine,xanthine oxidase (XO) assays to compare the antioxidant capacity between two plant adaptogens, Eleutherococcus senticosus (Araliaceae) and Rhodiola rosea (Crassulaceae). The IC50 value for XO activity for Rhodiola was 355.4,µg/ml, while that for Eleutherococcus was >1,000,µg/ml. Eleutherococcus inhibited DPPH generation by 58.3±2.8% at 1,000,µg/ml, whereas Rhodiola inhibited DPPH radical by 91.1±2.6% at the same concentration. The results suggested that Rhodiola inhibited not only XO but also served as a potent radical scavenger. Rhodiola has potential as a natural source of antioxidants. Drug Dev Res 71:249,252, 2010. © 2010 Wiley-Liss, Inc. [source]

Phenolic compounds and some quality parameters of pumpkin seed oil

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 2 2010
Mirjana Andjelkovic
Abstract Pumpkin seed oil has become a recognized source of phenolic compounds. The main aim of this paper was to evaluate the concentration of phenolic compounds and their extraction from pumpkin seed oil. The total phenolics content (TPC) measured in the pumpkin seed oil samples ranged from 24.71 to 50.93,mg GAE/kg of oil. The individual phenolics were tyrosol, vanillic acid, vanillin, luteolin and sinapic acid. Hexane and acetone were the best solvents for the washing step, and methanol for the elution of the phenolics in the solid-phase extraction (diol-SPE), whereas bleaching caused a significant increase in the TPC obtained (24.5,30.7%). Additionally, some other oil characteristics were evaluated. The mean oxidative stability of the oils (OSI) was around 4,h, with 5.43,h for the most stable oil. The maximum antioxidant capacity measured by the reduction of the DPPH radical was 62%, which was comparable to 0.16,mM Trolox equivalent. The color of the oil was expressed by L*a*b* coefficients and its hue and saturation. Whereas all samples had similar lightness, their rates of green, red, yellow and blue color were different. Moreover, TPC correlated negatively with lightness, b* and saturation (,0.49, ,0.48, and ,0.43), and positively with a* and hue (0.58 and 0.52). [source]

DPPH (=,2,2-Diphenyl-1-picrylhydrazyl,=,2,2-Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl) Radical-Scavenging Reaction of Protocatechuic Acid Esters (=,3,4-Dihydroxybenzoates) in Alcohols: Formation of Bis-alcohol Adduct

HELVETICA CHIMICA ACTA, Issue 4 2006
Shizuka Saito
Abstract Protocatechuic acid esters (=,3,4-dihydroxybenzoates) scavenge ca. 5,equiv. of radical in alcoholic solvents, whereas they consume only 2,equiv. of radical in nonalcoholic solvents. While the high radical-scavenging activity of protocatechuic acid esters in alcoholic solvents as compared to that in nonalcoholic solvents is due to a nucleophilic addition of an alcohol molecule at C(2) of an intermediate o -quinone structure, thus regenerating a catechol (=,benzene-1,2-diol) structure, it is still unclear why protocatechuic acid esters scavenge more than 4,equiv. of radical (C(2) refers to the protocatechuic acid numbering). Therefore, to elucidate the oxidation mechanism beyond the formation of the C(2) alcohol adduct, 3,4-dihydroxy-2-methoxybenzoic acid methyl ester (4), the C(2) MeOH adduct, which is an oxidation product of methyl protocatechuate (1) in MeOH, was oxidized by the DPPH radical (=,2,2-diphenyl-1-picrylhydrazyl) or o -chloranil (=,3,4,5,6-tetrachlorocyclohexa-3,5-diene-1,2-dione) in CD3OD/(D6)acetone 3,:,1). The oxidation mixtures were directly analyzed by NMR. Oxidation with both the DPPH radical and o -chloranil produced a C(2),C(6) bis-methanol adduct (7), which could scavenge additional 2,equiv. of radical. Calculations of LUMO electron densities of o -quinones corroborated the regioselective nucleophilic addition of alcohol molecules with o -quinones. Our results strongly suggest that the regeneration of a catechol structure via a nucleophilic addition of an alcohol molecule with a o -quinone is a key reaction for the high radical-scavenging activity of protocatechuic acid esters in alcoholic solvents. [source]

Pigment and amylase production in Penicillium sp NIOM-02 and its radical scavenging activity

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2009
Mohan Appasaheb Dhale
Abstract Penicillium sp NIOM-02 was isolated from the marine sediment, produced red pigment. The pigment extracted from this fungus scavenged 2, 2-diphenyl-1-pycrylhydrazyl (DPPH) radical. Penicillium sp NIOM-02 grown in media containing corn steep liquor scavenged 72,88% of DPPH radical. During solid-state fermentation on wheat (S1), the fungus produced more pigment (9.232 OD Units). Penicillium sp NIOM-02 grown on sugarcane bagasse scavenged 91% of DPPH radicals. It secreted more amylase (246 U mg,1) in culture medium No. 5 and the zymogram analysis revealed its molecular mass (53 kDa). The taka-amylase like character of amylase was determined by acarbose incorporated studies in the culture media. Production of pigment and radical scavenging activity of Penicillium sp NIOM-02, suggested its applications in food, pharmaceuticals and nutraceutical industries. [source]

Radical Scavenging Activity and Phenolic Compounds in Persimmon (Diospyros kaki L. cv. Mopan)

JOURNAL OF FOOD SCIENCE, Issue 1 2008
X.N. Chen
ABSTRACT:, The Mopan persimmon (Diospyros kaki L. cv. Mopan) is the major cultivar of astringent persimmon in northern China. This study investigates the radical scavenging activity against ABTS and DPPH radical, and the content of total and individual phenolics (catechin, epicatechin, epigallocatechin, chlorogenic acid, caffeic acid, and gallic acid) with apple, grape, and tomato as controls. The radical scavenging activities against ABTS and DPPH radicals of the Mopan persimmon are 23.575 and 22.597 ,m trolox eq/g f.w., respectively. These findings suggest that the Mopan persimmon's antioxidant activity is significantly (P < 0.05) stronger than that of reference materials. The Mopan persimmon showed the highest content of total phenolics among the 4 materials tested. Significant correlations (R2= 0.993, P < 0.05, ABTS radical; R2= 0.980, P < 0.05, DPPH radical) are found between the total phenolics and the radical scavenging activities. The total content of these 6 kinds of phenolics (catechin, epicatechin, epigallocatechin, chlorogenic acid, caffeic acid, and gallic acid) is significantly correlated (R2= 0.831, P < 0.05, ABTS radical; R2= 0.745, P < 0.05, DPPH radical) with the individual radical scavenging activity of the 4 materials, although the total content of the 6 phenolics accounts for no more than 20% of the total phenolics in the Mopan persimmon. Gallic acid exhibits the strongest antioxidant activity in all 6 kinds of phenolics and its content is the largest in the Mopan persimmon, presumably being responsible for its much higher antioxidant activity as compared to apple, grape, and tomato. [source]

Antioxidative Activity and Safety of 50% Ethanolic Red Bean Extract (Phaseolus radiatus L. var. Aurea)

JOURNAL OF FOOD SCIENCE, Issue 1 2003
S.-T. Chou
ABSTRACT: This study evaluated the antioxidative activities of 50% ethanolic extract from red bean (Phaseolus radiatus L. var. Aurea). The antioxidative activities, including ,,,-diphenyl-,-picryl-hydrazyl (DPPH) radicals scavenging effects, Fe2+ -chelating ability, and reducing power, were studied in vitro. The antioxidative activity was found to increase with the concentration of the extract to a certain extent and then level off as the concentration further increased. Compared with commercial antioxidants, the red bean extract showed less scavenging effect on the DPPH radical and less reducing power than ,-Tocopherol and BHT, but better Fe2+ -chelating ability. No mutagenic effect toward any tester strains was found in the 50% ethanolic extract of red bean. [source]

Single-Line EPR Spectra from Radicals Encapsulated in Aggregates of Amphiphilic Block Copolymers with Hydrophobic Dendritic Pendants in Water

MACROMOLECULAR RAPID COMMUNICATIONS, Issue 20 2006
Kana Tamano
Abstract Summary: A water-insoluble organic 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical is solubilized in aqueous solutions of aggregates of amphiphilic block copolymers with hydrophobic dendritic pendants. The number (100,200) of DPPH molecules solubilized in an aggregate, which is evaluated from UV-visible absorption spectra, is in agreement with that of the DPPH radicals determined from electron paramagnetic resonance (EPR) spectroscopy. The DPPH radicals are stably solubilized without decomposition in the polymer aggregates. The radicals exhibit a single-line EPR absorption, which is narrowed by the interspin interaction, and indicates the assembly formation of DPPH radicals in polymer aggregates. These results suggest the effective utilization of the DPPH radical as a spin-probe indicator in aqueous solutions. When DPPH is solubilized in aqueous solutions of NaAMPS- b -G2(n3), the polymer solutions become purple colored, which is characteristic of the DPPH radical. [source]

Antioxidant activities of some Lamiaceae plant extracts

PHYTOTHERAPY RESEARCH, Issue 1 2006
Nurgun Erdemoglu
Abstract The antioxidant activities of four Lamiaceae plants, Salvia viridis L., Salvia multicaulis Vahl, Stachys byzantina C. Koch and Eremostachys laciniata (L.) Bunge have been determined by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) as well as by flow injection analysis-luminol chemiluminescence (FIA-CL). All extracts were shown to possess a significant scavenger activity against DPPH free radical and an inhibitory effect on H2O2 - or HOCl-luminol chemiluminescence. The extracts scavenged 50% of DPPH radical ranging in the following descending order: Salvia viridis > Stachys byzantina > Salvia multicaulis > Eremostachys laciniata. The most potent extract on H2O2 -induced peak chemiluminescence was that of Salvia viridis and on HOCl-induced peak chemiluminescence was that of Stachys byzantina. The results concluded that the extracts have a potential source of antioxidants of natural origin. Copyright © 2006 John Wiley & Sons, Ltd. [source]

Storage temperature and packaging condition affect the total phenolic content and antioxidant activity of black soybeans and koji

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2010
Ru-Yue Huang
Summary In this study, powders of steamed black soybeans and the Aspergillus awamori -fermented black soybeans (koji) were subjected to storage at 4 °C and 25 °C with or without deoxidant and desiccant for 120 days. It was found that total phenolic content and the antioxidant activity including the DPPH radicals scavenging effect, Fe2+ -chelating ability and reducing activity of the methanol extracts from black soybeans and koji decreased as the storage period was extended. Furthermore, storage temperature and packaging condition affected the antioxidant activity of the methanol extracts of black soybeans and koji. After 120-day storage, extract from black soybeans holding at 4 °C with deoxidant and desiccant exhibited the highest residual of DPPH radicals scavenging effect, Fe2+ -chelating ability and reducing activity of 71.78%, 72.66% and 70.04%, respectively. Meanwhile, the highest residual of 77.78%, 81.71% and 85.05% respectively, was noted with extract from koji held at 25 °C with deoxidant and desiccant. [source]

Pigment and amylase production in Penicillium sp NIOM-02 and its radical scavenging activity

Antioxidant activities of red pepper (Capsicum annuum) pericarp and seed extracts

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2008
Ki Hyeon Sim
Summary In this study, we examined the antioxidant activities of red pepper (Capsicum annuum, L.) pericarp and red pepper seed extracts. The extracts were evaluated by various antioxidant assays, including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, superoxide anion radical scavenging, hydroxyl radical scavenging, [2,2,-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid)] (ABTS) radical scavenging, ferrous chelating activity, superoxide dismutase (SOD) activity and reducing power, along with the determination of total phenolic and flavonoid contents. All the extracts showed strong antioxidant activity by the testing methods. The red pepper pericarp extract exhibited strong ferrous chelating activity and high scavenging activity against free radicals, including both the hydroxyl and DPPH radicals, but it exhibited weaker scavenging activity for the superoxide anion radical and for SOD. In contrast, the red pepper seed extract exhibited strong SOD activity and high scavenging activity against the superoxide anion radical, but showed weaker ferrous chelating activity, hydroxyl radical scavenging, and DPPH radical scavenging. We observed that the reducing power level and ABTS radical scavenging activity of the red pepper seed were higher than those of the red pepper pericarp at the highest tested concentration. Most of the test results for the red pepper seed and red pepper pericarp extracts increased markedly with increasing concentration; however, the metal chelating, SOD and ABTS radical scavenging activities did not increase with the concentration. Highest total phenolic and flavonoid contents were obtained from the red pepper pericarp extracts. Overall, the red pepper seed and red pepper pericarp extracts were highly effective for the antioxidant properties assayed, with the exceptions of ferrous chelating activity, hydroxyl radical scavenging and SOD activity. [source]

Antioxidant Properties of Edible Basidiomycete,Phellinus igniarius,in Submerged Cultures

JOURNAL OF FOOD SCIENCE, Issue 1 2010
Ming Yeou Lung
ABSTRACT:, Dried mycelia and mycelia-free broths produced by submerged cultures of,Phellinus igniarius,under optimal culture conditions were extracted using methanol and hot water and investigated for antioxidant properties. Methanolic extracts from dried mycelia (MEM) and mycelia-free broth (MEB) showed significant antioxidant properties for all EC50 values less than 10 mg/mL except for MEB in scavenging effects on DPPH radicals. Hot water extracts from dried mycelia (HWEM) were evidenced by their low EC50 values (<10 mg/mL) to be effective in reducing power, chelating effect on ferrous ions, and scavenging effect on superoxide anions. ,-tocopherol was mainly found in MEM and ,-tocopherol in MEB. Ascorbic acid and total flavonoids were abundant in methanolic extracts (MEM + MEB), whereas total phenols were rich in HWEM. An excellent correlation between contents of total phenols and EC50 values was accomplished for antioxidant activity (R2= 0.996) and chelating ferrous ions ability (R2= 0.922). Practical Application: In our paper, the products by submerged culture of,Phellinus igniarius,exhibited powerful antioxidant properties. Results told that extracts from fermenting products by,P. igniarius,might be good sources for antioxidant-related functional foods and pharmaceutical industries. [source]

Radical Scavenging Activity and Phenolic Compounds in Persimmon (Diospyros kaki L. cv. Mopan)

Evaluation of the radioprotective effect of Ageratum conyzoides Linn. extract in mice exposed to different doses of gamma radiation

JOURNAL OF PHARMACY AND PHARMACOLOGY: AN INTERNATI ONAL JOURNAL OF PHARMACEUTICAL SCIENCE, Issue 8 2003
Ganesh Chandra Jagetia
The effect of various doses (0, 25, 50, 75, 100, 125, 150, 300, 600 and 900 mg kg,1) of the alcoholic extract of the plant Ageratum conyzoides Linn. (ACE), on the alteration of radiation-induced mortality in mice exposed to 10 Gy of gamma radiation was studied. The acute toxicity studies showed that the drug was non-toxic up to a dose of 3000 mg kg,1, the highest dose that could be tested for acute toxicity. Administration of ACE resulted in a dose-dependent decline in radiation-induced mortality up to a dose of 75 mg kg,1, the dose at which the highest number of survivors (70.83%) was observed. Thereafter, the number of survivors declined with increasing doses of ACE and a nadir was reached at 900 mg kg,1 ACE. Since the number of survivors was highest for 75 mg kg,1 ACE, this was considered the optimum dose for radioprotection and used in further studies in which mice were treated with 75 mg kg,1 ACE before exposure to 6, 7, 8, 9, 10 and 11 Gy of gamma radiation. The treatment of mice with 75 mg kg,1 ACE reduced the severity of symptoms of radiation sickness and mortality at all exposure doses, and a significant increase in survival was observed compared with the non-treated irradiated group. The ACE treatment effectively protected mice against the gastrointestinal as well as bone marrow related death, as revealed by the increased number of survivors at all irradiation doses. The dose reduction factor was found to be 1.3. To understand the mechanism of action, various doses of ACE were evaluated for their in-vitro scavenging action on 1,1-diphenyl-2-picrylhydrazyl (DPPH), a chemically stable free radical. ACE was found to scavenge DPPH radicals in a concentration-dependent manner, indicating that the radioprotection afforded by ACE may be in part due to the scavenging of reactive oxygen species induced by ionizing radiation. [source]

Essential oils of Origanum vulgare L. subsp. glandulosum (Desf.) Ietswaart from Tunisia: chemical composition and antioxidant activity

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2010
Kaouther Mechergui
Abstract BACKGROUND: Characterisation of the essential oils from O. glandulosum collected in three locations of Tunisia, chemical composition and the evaluation of their antioxidant activities were carried out. RESULTS: The essential oils from Origanum vulgare L. subsp. glandulosum (Desf.) Ietswaart collected from three localities of north Tunisia,Krib, Bargou and Nefza,were obtained in yields of 2.5, 3.0 and 4.6% (v/w), respectively. The essential oils were analysed by GC and GC/MS and assayed for their total phenolics content, by the Folin,Ciocalteu method, and antioxidant effectiveness, using the 2,2-diphenyl-1-picrylhydrazil (DPPH) radical scavenging assay. The main components of these essential oils, from Nefza, Bargou and Krib, were p -cymene (36%, 40% and 46%), thymol (32%, 39% and 18%), ,-terpinene (24%, 12% and 16%) and carvacrol (2%, 2% and 15%), respectively). The ability to scavenge the DPPH radicals, expressed by IC50, ranged from 59 to 80 mg L,1. The total phenolic content, expressed in gallic acid equivalent (GAE) g kg,1 dry weight, varied from 9.37 to 17.70 g kg,1 dw. CONCLUSIONS: A correlation was identified between the total phenolic content of the essential oils and DPPH radical scavenger capacity. The occurrence of a p -cymene chemotype of O. glandulosum in the northern region of Tunisia is demonstrated. Copyright © 2010 Society of Chemical Industry [source]

Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2010
Yongjin Hu
Abstract BACKGROUND: To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculatedwith Bacillus natto and fermented at 37 °C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated. RESULTS: The inoculation procedure significantly increased moisture, viscosity, color, polyphenol compounds and anthocyanin, and significantly decreased hardness after 48 h fermentation. Fibrinolytic and caseinolytic protease, ,-glucosidase activities, TCA-soluble nitrogen, and ammonia nitrogen contents in the inoculated samples significantly increased as fermentation time increased. Genistin and daidzin concentrations gradually decreased with increased fermentation time. However, genistein and daidzein increased with fermentation time, which reached 316.8 and 305.2 µg g,1 during 48 h fermentation, respectively. DPPH radical scavenging activities of the fermented black soybeans increased linearly with fermentation time and concentration. Compared with the soaked black soybeans and cooked black soybeans, the fermented black soybeans with B. natto resulted in higher scavenging activity towards DPPH radicals, which correlated well with the content of total phenols (r = 0.9254, P < 0.05) and aglycone isoflavone (r = 0.9861, P < 0.05). CONCLUSION: Black soybean natto fermented by B. natto has the potential to become a functional food because of its high antioxidant activity. Copyright © 2010 Society of Chemical Industry [source]

The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2001
Turkan Keceli
Abstract The antioxidant activity of phenolic extracts from olives and olive oil has been assessed by scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and by studying the effects on the stability of stripped olive oil in the absence and presence of ferric chloride. The olive extracts contained a much higher concentration (1940,5800,mg,kg,1) of phenolic components than the olive oil extract (180,mg,kg,1). Some olive extracts were more effective than the olive oil extract in scavenging DPPH radicals, but the three varieties of olives examined showed relatively large differences in both polyphenol concentration and antioxidant activity of extracts. ,-Tocopherol and extracts from both olives and olive oil were effective antioxidants in stripped olive oil at 60,°C. Ferric chloride reduced the stability of stripped olive oil, but the olive extract studied was significantly more effective as an antioxidant in the presence of the metal salt than the olive oil extract or ,-tocopherol. Ferric ions catalysed the oxidation of caffeic acid, oleuropein and phenolic components of the olive and olive oil extracts in aqueous solution (pH 5.4). The olive extract oxidised more rapidly than the olive oil extract in aqueous solution. © 2001 Society of Chemical Industry [source]

Screening of chemiluminescence constituents of cereals and DPPH radical scavenging activity of ,-oryzanol

LUMINESCENCE: THE JOURNAL OF BIOLOGICAL AND CHEMICAL LUMINESCENCE, Issue 3 2001
Yoshinobu Akiyama
Abstract The chemiluminescence (CL) constituents of cereals were detected by CL using the H2O2,acetaldehyde system. The cereals tested, such as rice, millet and sorghum, exhibited various levels of CL activity. The ,-oryzanol fraction was extracted from brown rice and separated into four constituents by HPLC. The four constituents were identified as cycloartenyl ferulate, 24-methylenecycroartanyl ferulate, campesteryl ferulate and ,-sitosteryl ferulate. Free radical scavenging activities with 1,1-diphenyl-2-picrylhydrazyl (DPPH) and CL intensities of four constituents (,-oryzanol components) were measured and compared with that of gallic acid, which is a typical free radical scavenger. Four constituents scavenged DPPH radicals and scavenging activities were proportional to CL intensities. Concentrations of four CL constituents required to quench 50% (IC50) of the free radicals ranged from 0.9 to 1.1,mmol/L. We demonstrated that measurement of CL intensities was a rapid and convenient method for screening DPPH radical scavenging activities of rice. Copyright © 2001 John Wiley & Sons, Ltd. [source]

Single-Line EPR Spectra from Radicals Encapsulated in Aggregates of Amphiphilic Block Copolymers with Hydrophobic Dendritic Pendants in Water

Chemistry and some biological effects of model melanoidins and pigments as Maillard intermediates

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 12 2006
Fumitaka Hayase
Abstract Various pigments were formed in the D -xylose-glycine reaction system. Blue pigments (Blue-M1 and Blue-M2) and red pigments (Red-M1 and Red-M2) were generated in the Maillard reaction. Blue-M2 is presented to have been generated by the reaction between Blue-M1, which involved two pyrrolopyrrole structures as the major blue pigment, and di- D -xyluloseglycine. We identified red pigments as the isomers of addition compounds of D -xyluloseglycine to condensated compound between pyrroropyrrole-2-carbaldehyde and pyrrole-2-carbaldehyde compounds. These pigments have polymerizing activities, suggesting that they are important Maillard reaction intermediates through the formation of melanoidins. Blue-M1 as well as melanoidins effectively suppressed the peroxidation of linoleic acid. The scavenging activity toward Blue-M1 on hydroxyl and DPPH radicals was also as strong as that of melanoidins. Furthermore, Blue-M1 prevents the oxidative cell injury. Therefore, Blue-M1 will be an antioxidant which protects against the oxidative stress in biological systems. Melanoidins induced IFN-, mRNA and IL-12 mRNA expressions in spleen cells exposed to allergen and in macrophage-like J774.1 cells, respectively. These findings suggest that melanoidins have suppressive effect on allergic reaction as a novel physiological effect. [source]

Antiparkinson drug , Mucuna pruriens shows antioxidant and metal chelating activity

PHYTOTHERAPY RESEARCH, Issue 1 2008
Muralikrishnan Dhanasekaran
Abstract Parkinson's disease is a neurodegenerative disorder for which no neurorestorative therapeutic treatment is currently available. Oxidative stress plays an important role in the pathophysiology of Parkinson's disease. The ancient Indian medical system, Ayurveda, traditionally uses Mucuna pruriens to treat Parkinson's disease. In our earlier studies, Mucuna pruriens has been shown to possess antiparkinson and neuroprotective effects in animal models of Parkinson's disease. The antioxidant activity of Mucuna pruriens was demonstrated by its ability to scavenge DPPH radicals, ABTS radicals and reactive oxygen species. Mucuna pruriens significantly inhibited the oxidation of lipids and deoxyribose sugar. Mucuna pruriens exhibited divalent iron chelating activity and did not show any genotoxic/mutagenic effect on the plasmid DNA. These results suggest that the neuroprotective and neurorestorative effect of Mucuna pruriens may be related to its antioxidant activity independent of the symptomatic effect. In addition, the drug appears to be therapeutically safe in the treatment of patients with Parkinson's disease. Copyright © 2007 John Wiley & Sons, Ltd. [source]

Immunomodulatory and Anticancer Activities of Some Novel 2-Substituted-6-bromo-3-methylthiazolo[3,2- a]benzimidazole Derivatives

ARCHIV DER PHARMAZIE, Issue 4 2009
Hatem A. Abdel-Aziz
Abstract Ethyl 6-bromo-3-methyl-1,3-thiazolo[3,2- a]benzimidazole-2-carboxylate 2 was prepared by the ambient temperature bromination of ethyl 3-methyl-1,3-thiazolo[3,2- a]benzimidazole-2-carboxylate 1. The acid hydrazide 4 was obtained by the reaction of ester 2 with hydrazine hydrate. Treatment of compound 4 with benzaldehyde or 2-thiophenaldehyde yielded the corresponding hydrazones 6a and 6b, respectively, while the reaction of acid hydrazide 4 with ethoxymethylene malononitrile (7a) or with ethyl ethoxymethylene cyanoacetate (7b) in refluxing ethanol afforded pyrazole derivatives 9a and 9b, respectively. Taken together, from the biological investigations compounds 9a and 9b were the most significant inhibitors of LPS-stimulated NO generation from Raw murine macrophage 264.7, and, as another result, compounds 2 and 4 had a weak radical scavenging activity against DPPH radicals. Moreover, 2, 4, and 9a had a concomitant strong cytotoxicity against both colon carcinoma cells (HCT-116) and hepatocellular carcinoma cells (Hep-G2) while 9b showed specific cytotoxicity only against colon carcinoma cells. [source]