Protection of DNA and erythrocytes from free radical induced oxidative damage by black gram (Vigna mungo L.) husk extract

Food and Chemical Toxicology

Volumn 50, Issue 5, 2012, Pages 1690-1696

  Girish, Talakatta K ^a   Vasudevaraju, Padmaraju ^a   Prasada Rao, Ummiti J S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Black gram husk extract; Melting temperature of DNA; Protection of DNA damage; Protection of erythrocyte damage; Scanning electron microscopy; Scatchard plot

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA GLUCOSIDASE; ANTIOXIDANT; BLACK GRAM EXTRACT; BUTYLATED HYDROXYANISOLE; DNA; FERULIC ACID; FREE RADICAL; GALLIC ACID; GENTISIC ACID; HYDROGEN PEROXIDE; PLANT EXTRACT; PROTOCATECHUIC ACID; UNCLASSIFIED DRUG;

ANIMAL CELL; ANTIOXIDANT ACTIVITY; ARTICLE; BLACK GRAM; CELL DAMAGE; CELL PROTECTION; CONCENTRATION RESPONSE; CONTROLLED STUDY; DNA DAMAGE; DRUG IDENTIFICATION; DRUG ISOLATION; ENZYME INHIBITION; ERYTHROCYTE; ERYTHROCYTE MEMBRANE; ERYTHROCYTE STRUCTURE; HEMOLYSIS; IC 50; MALE; NONHUMAN; OXIDATION; RAT; SEED HUSK; VIGNA;

ANIMALS; ANTIOXIDANTS; DNA; DNA DAMAGE; ELECTROPHORESIS, AGAR GEL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ERYTHROCYTES; FABACEAE; FREE RADICALS; HEMOLYSIS; MICROSCOPY, ELECTRON, SCANNING; OXIDATIVE STRESS; PLANT EXTRACTS; RATS;

RATTUS; VIGNA MUNGO;

EID: 84858316457     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2012.01.043     Document Type: Article

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