LI Xiao-xia1, CHANG Zheng2, YANG Jian-xiong1*, BAO Yu1
(1 College of Life Science, Shaanxi Normal University, Xi′an 710062, Shaanxi, China; 2 Department of Biochemistry, Wenshan Teacher′s College, Wenshan 663000, Yunnan, China)
Abstract:
Antioxidative activity and DNA protected by ethanol extract from pumpkin (EEP) were investigated. The protecting pUC18 Plasmid DNA from hydroxyl radicals (·OH) caused by H2O2+UV treatment was studied by using agarose gel electrophoresis. The scavenging effect of EEP on 1,1-diphenyl-2 -picrylhydrazyl (DPPH·)／·OH, and antioxidative activity of EEP for β-carotene／linoleic acid model system were measured. The results showed that EEP at 12.0 mg/mL exhibited the significant activity in protecting DNA strand scission, and DPPH·and·OH remarkably scavenged by EEP were obtained, and IC50 values were 18.8 mg/mL and 44.9 μg/mL, respectively. Based on these results, it indicates that EEP has the significant ability in antioxidation and protecting DNA.
KeyWords:
pumpkin; DNA damage; free radical scavenging; antioxidant
