Genotoxicity and Antioxidant Activity of Spices and Herbs used in Brazilian cuisine

Publication date: Available online 20 April 2017 Source:Toxicology Reports Author(s): Regildo M.G. Silva, Ana Carolina M. Carvalho, Larissa S. Matiolli, Célia C.M. Figueiredo, Amanda C. Gomes, Paulo C. Ferreira, Luciana P. Silva Spices are natural plant products, which have been used not only as flavoring and coloring agents, but also as food preservatives and folk medicines throughout the world for thousands of years. Many spices also have been recognized by having both digestive stimulant and carminative actions and also antimicrobial, anti-inflammatory, anti-mutagenic and anti-carcinogenic potential. Antioxidant and genotoxic potential of species commonly used in Brazil was evaluated. The antioxidant activity was evaluated using different methods, including DPPH radical scavenging activity, ferric reducing power (FRAP), iron ion chelating power, inhibition of lipid peroxidation (TBARS), NO radical scavenging, and oxidative hemolysis inhibition. Furthermore, the antigenotoxic activity was evaluated through mitotic index and chromosome aberration in Allium cepa roots. Quantification of total phenols and flavonoids carried out. The results showed that the spices exhibited antioxidant and without genotoxic effect. Graphical abstract
Source: Toxicology Reports - Category: Toxicology Source Type: research