Evaluation of the antiradical and antioxidant properties of extracts from Indian red chili and black pepper by in vitro models

Bulgarian Chemical Communications

Volumn 42, Issue 1, 2010, Pages 62-69

  Gopala Krishna, A G ^a   Lokesh, B R ^a   Sugasini, D ^a   Kancheva, V D ^b  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b INSTITUTE OF ORGANIC CHEMISTRY   (Bulgaria)

Author keywords

Antioxidants; Chili; In vitro model systems; Oleoresin; Pepper; Radical scavengers

Indexed keywords

EID: 77954069389     PISSN: 08619808     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. B. Halliwell, . Rev. Nutr., 16, 33 (1997).
2. G. O. Adegoke, M. Vijayakumar, A. G. Gopalakrishna, M. C. Varadaraj, K. Sambaiah, B. R. Lokesh, J. Food Sci. Technol., 35, 283 (1998).
3. B. L. Halvorsen, M. C. W. Holte Myhrstad, J. Nutr., 132, 461(2002).
4. A Rosa, M. Deiana, V. Casu, S. Paccagini, G. Appendino, M. Ballero, A. Dessi, J. Agr. Food Chem., 50, 7396 (2002).
5. Y. J. Surb, R. C. Lee, K. K. Purk, S. T. Mayre, A. Liem, J. A. Miller, Carcinogenesis, 16, 112 (1995).
6. K. Srinivasan, Crit. Rev. Food Sci. Nutr., 47, 735 (2007).
7. B. G. Bhat, N. Chandrasekara, Nahrung, 31, 913 (1987).
8. J. R. Chipault, G. R. Mizuno, J. M. Hawkins, W. O. Lundberg, Food Technol., 10, 209 (1956).
9. H. L. Madsen, G. Bertelsen, Trends Food Sci. Technol., 6, 271 (1995).
10. N. V. Yanishlieva, E. M. Marinova, Eur. J. Lipid. Sci. Technol., 103, 752 (2001).
11. K. V. Raghavendra, N. Mahendranath Rao, A. G. Gopala Krishna, Beverage and Food World, 29, 25 (2002).
12. I. Gulcin, Life Sci., 78, 803 (2006).
13. V. Fogliano, V. Verde, G. Randazzo, A. Ritieni, J. Agric Food Chem., 47, 1035 (1999).
14. I. F. F Benzie, J. J. Strain, Methods Enzymol., 299, 15 (1999).
15. D. M. Miller, S. D. Aust, Arch. Biochem. Biophys., 271, 113(1989).
16. B. Bektasoglu, S. E. Celik, M. Ozyurek, K. Guclu, R. Apak, Biochem. Biophys. Res. Commun., 345, 1194 (2006).
17. R. Chohan, G. F. Wilkins, E. I. Opara, Plant Foods Hum. Nutr., 63, 47 (2008).
18. K. Srinivasan, Food Res. Int., 38, 77 (2005).
19. K. Mukrami, M. Ito, H. H. Htay, R. Tsubouchi, M. Yoshino, Biomed. Res., 22, 15 (2001).
20. A. Dairam, R. Fogel, S. Daya, L. J. Limson, J. Agric Food Chem., 56, 3350 (2008).
21. A. Ch. Pulla Reddy, B. R. Lokesh, Ann. Nutr. Metab., 38, 349 (1994).
22. R. Mittel, R. L. Gupta, Meth. Find. Exp. Clin. Pharmacol, 22, 271 (2000).
23. A. C. Reddy, B. R. Lokesh, Mol. Cell. Biochem., 111, 117 (1992).
24. K. A. Naidu, N. B. Thippeswamy, Mol. Cell. Biochem., 229, 19 (2002).
25. N. S. Prasad, H. Raghavendra, B. R. Lokesh, K. A. Naidu, Essent. Fatty Acids, 70, 521 (2004).
26. K. Selvendiran, P. Senthilnathan, Phytomedicine, 11, 85 (2004).
27. R. S. Vijayakumar, D. Surya, N. Nalini, Redox Rep., 9, 105 (2004).
28. E. S. Sunila, R. Kurten, J. Ethnopharmacol, 90, 339 (2004).
29. M. C. Unnikrishnan, R. Kutten, Cancer Lett., 51, 85 (1990).
30. B. G. Bhat, N. Chandrasekara, Toxicology, 40, 83 (1986).
31. R. Ree, N. Pellegrini, A. Proggente, A. Pannala, M. Yang, C. Rice-Evans, Free Radical Biol. Med., 26, 1231(1999).