EFFECT OF BLACK RADISH (Raphanus sativus L.) JUICE ON LIPID PEROXIDATION AND PRODUCTION OF OH RADICALS IN LIPOSOMES

Black radish juice obtained from the whole root is rich in sulphur heterosides, cyanogenic glycosides, vitamins, phenolic substances which were proved to be excellent antioxidants (free radicals scavengers). Brown sugar contains, beside sucrose, organic acids, amines, pectins, reducing saccharides, aminoacids (proteins), vitamins of B complex, ions of potassium, calcium, sodium, magnesium, as well as phosphorus and sulphur oxides. The aim of this research was to determine the effect of black radish juice and brown sugar solution on the production of OH radicals and intensity of lipid peroxidation in liposomes in order to establish potential antioxidative effect of these secondary medicaments. Black radish extracts decreased the intensity of lipid peroxidation only at higher concentrations, while brown sugar decreased lipid peroxidation for about 50%, showing no dosage dependence. Synergistic action of black radish juice and brown sugar solution inhibited the intensity of lipid peroxidation more than the action of extracts alone. Production of OH radicals was inhibited by black radish extracts, while the brown sugar solution increased it nearly 100%. Negative synergistic effect was obtained in combination of black radish extract and brown sugar, indicated by the increase in OH radicals production for more than 100%.