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Effects of Salvia officinalis and Thymus vulgaris on oxidant-induced DNA damage and antioxidant status in HepG2 cells
Abstract
Salvia officinalis (SO) and Thymus vulgaris (TV) are medicinal plants well known for their curative powers. However, the molecular mechanisms responsible for these abilities of sage and thyme have not been fully understood yet. In this study we investigated the composition and the quantitative estimation of plant extracts, the protective effects of plant extracts against hydrogen peroxide- and 2,3-dimethoxy-1,4 naphthoquinone-induced DNA damage, and levels of enzymatic and non-enzymatic antioxidants (superoxide dismutase, glutathione peroxidase, glutathione) in human HepG2 cells. To measure antioxidative activity of plant extracts we used three assays: 1,1 diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and 2,20-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS). The results showed that the oxidant-induced DNA lesions were significantly reduced in cells pre-treated with the plant extracts studied. The observed DNA-protective activity could be explained by both elevation of GPx activity in cells pre-treated with SO and TV and antioxidant activity of SO and TV.
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Authors (8)
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Katarína Kozicsa
- Slovak Academy of Sciences Cancer Research Institute
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Veronika Klusová
- Comenius University Faculty of Natural Sciences
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Annamaria Srancikowa
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Pavol Mučaji
- Comenius University Faculty of Natural Sciences
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D Slamenova
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Ľubica Hunáková
- Slovak Academy of Sciences Slovak Academy of Sciences
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Eva Horváthová
- Slovak Academy of Sciences Slovak Academy of Sciences
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Details
- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
-
FOOD CHEMISTRY
no. 141,
edition 3,
pages 2198 - 2206,
ISSN: 0308-8146 - Language:
- English
- Publication year:
- 2013
- Bibliographic description:
- Kozicsa K., Klusová V., Srancikowa A., Mučaji P., Slamenova D., Hunáková Ľ., Kusznierewicz B., Horváthová E.: Effects of Salvia officinalis and Thymus vulgaris on oxidant-induced DNA damage and antioxidant status in HepG2 cells// FOOD CHEMISTRY. -Vol. 141, iss. 3 (2013), s.2198-2206
- DOI:
- Digital Object Identifier (open in new tab) 10.1016/j.foodchem.2013.04.089
- Verified by:
- Gdańsk University of Technology
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