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Antioxidant Activity of Flavonoid Isolated from Meyna spinosa Leaves
Corresponding Author(s) : Saikat Sen
Asian Journal of Chemistry,
Vol. 27 No. 1 (2015): Vol 27 Issue 1
Abstract
A flavonoid was isolated first time from the leaves of Meyna spinosa (Rubiaceae). Antioxidant study revealed that the isolated flavonoid possess strong antioxidant activity. The isolated compound at 20 μg/mL concentration possesses 42.92 % DPPH• and 40.92 % NO• scavenging effect, respectively. Thus the isolated flavonoid could be a future for drug molecule in the treatment of various oxidative stress related diseases.
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- B. Doley, P.R. Gajurel, P. Rethy, B. Singh, R. Buragohain and S. Potsanbam, J. Biol. Sci. Res., 1, 34 (2010).
- S. Sen, B. De, N. Devanna and R. Chakraborty, Bangladesh J. Pharmacol., 8, 181 (2013a); doi:10.3329/bjp.v8i2.14299.
- S. Sen, B. De, N. Devanna and R. Chakraborty, Chin. J. Nat. Med., 11, 149 (2013b).
- J. Buragohain, Res. J. Biotechnol., 3, 372 (2008).
- G.V. Harlalka, C.R. Patil and M.R. Patil, Indian J. Pharmacol., 39, 201 (2007); doi:10.4103/0253-7613.36540.
- G. Yen, H.-H. Lai and H.-Y. Chou, Food Chem., 74, 471 (2001); doi:10.1016/S0308-8146(01)00165-0.
- I. Gulcin, Toxicology, 217, 213 (2006); doi:10.1016/j.tox.2005.09.011.
- A. Estevez and J. Jordan, Ann. N. Y. Acad. Sci., 962, 207 (2002); doi:10.1111/j.1749-6632.2002.tb04069.x.
- S. Sen, R. Chakraborty, C. Sridhar, Y.S.R. Reddy and B. De, Int. J. Pharma. Sci. Rev. Res., 3, 91 (2010).
- D. Atmani, N. Chaher, D. Atmani, M. Berboucha, N. Debbache and H. Boudaoud, Curr. Nutr. Food Sci., 5, 225 (2009); doi:10.2174/157340109790218049.
References
B. Doley, P.R. Gajurel, P. Rethy, B. Singh, R. Buragohain and S. Potsanbam, J. Biol. Sci. Res., 1, 34 (2010).
S. Sen, B. De, N. Devanna and R. Chakraborty, Bangladesh J. Pharmacol., 8, 181 (2013a); doi:10.3329/bjp.v8i2.14299.
S. Sen, B. De, N. Devanna and R. Chakraborty, Chin. J. Nat. Med., 11, 149 (2013b).
J. Buragohain, Res. J. Biotechnol., 3, 372 (2008).
G.V. Harlalka, C.R. Patil and M.R. Patil, Indian J. Pharmacol., 39, 201 (2007); doi:10.4103/0253-7613.36540.
G. Yen, H.-H. Lai and H.-Y. Chou, Food Chem., 74, 471 (2001); doi:10.1016/S0308-8146(01)00165-0.
I. Gulcin, Toxicology, 217, 213 (2006); doi:10.1016/j.tox.2005.09.011.
A. Estevez and J. Jordan, Ann. N. Y. Acad. Sci., 962, 207 (2002); doi:10.1111/j.1749-6632.2002.tb04069.x.
S. Sen, R. Chakraborty, C. Sridhar, Y.S.R. Reddy and B. De, Int. J. Pharma. Sci. Rev. Res., 3, 91 (2010).
D. Atmani, N. Chaher, D. Atmani, M. Berboucha, N. Debbache and H. Boudaoud, Curr. Nutr. Food Sci., 5, 225 (2009); doi:10.2174/157340109790218049.