Determination of Antioxidant Activity of Herbs by ESR.

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  • YUN Young Sook
    Graduate School of Life Science, Tokyo University of Pharmacy and Life Science
  • NAKAJIMA Yuki
    Graduate School of Life Science, Tokyo University of Pharmacy and Life Science
  • ISEDA Etsuko
    Graduate School of Life Science, Tokyo University of Pharmacy and Life Science
  • KUNUGI Akira
    Graduate School of Life Science, Tokyo University of Pharmacy and Life Science

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  • ESRによるハーブの抗酸化作用の測定

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Abstract

Water extracts of 32 herbs that are constituents of curry and curry powder were screened for superoxide anion radical (O2·-) scavenging activity. Among the screened samples, only clove, allspice, and basil were shown to decrease DMPO-O2·- adduct yields by more than 50% at 0.25 mg/mL as measured by an ESR spin trapping technique based on the HPX-XOD reaction. To study the mechanism of the O2·- scavenging activity, Km values were obtained from a Lineweaver-Burk plot for XOD in the presence of different concentrations of HPX, and the IC50 values at different DMPO concentrations were compared. Clove and basil directly eliminated O2·- like superoxide dismutase (SOD), whereas allspice reduced the amount of O2·- by inhibition of formation of O2·-.

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