Anti-hemolytic, Anti-lipid Peroxidation and Antioxidant Properties of Three Plants Locally Used to Treat Metabolic Disorders: Allium sativum, Persea americana and Citrus sinensis

Boris G. K. Azantsa, Mary-Ann A. Mbong, Guy Rn Takuissu, Rosane S. Matsinkou, Imelda L. N. Djuikoo, Janvier F. Youovop, Judith L. Ngondi and Julius E. Oben

Journal of Food Research, 2019, vol. 8, issue 4

Abstract: Citrus sinensis, Persea americana and Allium sativum are good sources of large number of various bioactive substances including antioxidants. Antioxidants play an essential role in the prevention and treatment of type 2 diabetes and other metabolic diseases. This study was conducted to evaluate and compare the anti- lipid peroxidation, anti-hemolytic and antioxidant capacity of aqueous extracts of the three plants in vitro. Polyphenolic and flavonoids content of aqueous extracts (EA) of plants were determined. The anti-lipid peroxidation was evaluated on homogenates of rat liver. Anti-haemolytic effects were assessed using erythrocyte system model induced free radicals from human red blood cells. Total antioxidant capacity and antiradical or scavenging capacity were evaluated on biological free radical systems (OH, NO.) and synthetic radicals (DPPH and ABTS+). Results showed that, different extracts possess variable amounts of polyphenolic compounds. They exhibited significant anti-hemolytic and anti-lipid peroxidation activities. Aqueous extracts of Citrus sinensis are powerful scavenger of OH. (IC50=1.05x10-3mg/ml) and NO. (IC50= 1.29x10-3 mg/ml) free radicals while Persea americana seed extract possesses the highest anti-lipid peroxidation capacity (59.72%) and the best scavenging capacity against DPPH and ABTS. Red blood cells were highly protected (at 97.87%, p<0.05) by Allium sativum extract at 1mg/mL and Citrus sinensis (87.7%, p<0.05). Therefore, anti-hemolytic, anti-lipid peroxidation effects of the aqueous extracts of the three plants can justify their use and efficacy in alternative treatment of metabolic diseases.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2019
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