Evaluation of antioxidant and anticoagulation activity of Piper chaba stem
نویسندگان
چکیده مقاله:
Piper chaba Hunter, a flowering vine of Piperaceae family, has been using for long time in south Asian country for culinary meat preparation. As stem and root of this plant has been using traditionally in fat rich meat preparation, the antioxidant and anticoagulation potential of this herb is a great interest of study and it was evaluated using cold and boiled water extract of dried and grinded stem. Antioxidant potential was assessed by DPPH (2, 2-diphenyl-1-picrylhydrazyl) free radical scavenging assay and ferric reducing antioxidant power (FRAP) assay. Anticoagulation activity was evaluated by serine protease inhibition assay and in vitro prothrombin time assay. DPPH scavenging assay revealed IC50 value of 125.52 µg.mL-1 and 157.94 µg.mL-1 for boiled and cold water extract, respectively. Potent ferric reducing potential (FRAP) was observed as 142.87 µM and 135.37 µM of ferrous equivalent per 100 µg for boiled and cold water extract, respectively. The IC50 value of serine protease inhibitory activity was found as 182 µg.mL-1 and 161.12 µg.mL-1 for cold and boiled water extract, respectively. The PT time was 27.00 mins for boiled water extract and 24.68 mins for cold water extract as compared to standard warfarin with PT time of 35.85 mins. Substantial phenolic and flavonoid content was also observed in the test sample. The study revealed that the P. chaba stem extract possesses potent antioxidant and anticoagulation activity which could have neutralizing oxidative free radicals and vasodilation effect. Thus, it could have potential therapeutic implications in oxidative and inflammatory diseases.
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عنوان ژورنال
دوره 8 شماره 2
صفحات 0- 0
تاریخ انتشار 2022-04
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