Antioxidant potential of garlic and turmeric mixture–A Traditional Indonesian formulation
Title: Antioxidant potential of garlic and turmeric mixture–A Traditional Indonesian formulation
Authors: Sukandar, E Y; Adnyana R, I K; Nurfitria, R S
Abstract: Garlic (Allium sativum L.)
and Turmeric (Curcuma longa L.) are
known as cooking spices and as traditional drugs that can control several
diseases such as diabetes and hyperlipidemia. Many studies on garlic and
turmeric have been done previously in the laboratory. Antioxidant deactivates
free radicals which involve in many diseases such as atherosclerosis, aging,
immune suppression, cancer and diabetes. Herbal medicine usually used in
combination to enhance the activity. Therefore, this study was aimed to
determine the antioxidant activity of combination of garlic and turmeric. In
this study, antioxidant activity of garlic bulb water extract and turmeric
ethanol extract had been examined in
vitro using DPPH method and activity of the extract and its combination had
been examined using lipid peroxidation method in vitro and in Swiss Webster female rats ex vivo. The EC50 of in
vitro DPPH scavenging of garlic and turmeric extracts were 4237.61 and
104.91 µg/mL and the lipid peroxidation scavenging of garlic, turmeric, and
garlic-turmeric (1:1) extracts were 4270.1, 2001.12, and 1631.13 µg/mL,
respectively. Garlic and turmeric extract of 200 mg/kg body weight (bw) each
and combination of both 50-50 and 200-200 mg/kg bw scavenged lipid peroxidation
significantly compared to control by 35.40, 22.71, ...
Source: Indian Journal of Traditional Knowledge - Category: Science Authors: search Source Type: research
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