Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants

Maria S. Gião; M. L. González-Sanjosé; Pilar Muñiz; M. D. Rivero-Pérez; Monika Kosinska; Manuela E. Pintado; F. Xavier Malcata

doi:10.1002/jsfa.3128

Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants

Maria S. Gião, M. L. González-Sanjosé, Pilar Muñiz, M. D. Rivero-Pérez, Monika Kosinska, Manuela E. Pintado, F. Xavier Malcata^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

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Abstract

BACKGROUND: Aqueous extracts of 48 herbal plants were obtained via alternative extraction protocols, and were assayed for their capacity to protect deoxyribose and DNA itself from degradation (or, conversely, for their capacity to promote DNA degradation), using electrophoresis as analytical tool. RESULTS: For a given (constant) volume of extract, deoxyribose protection ranged from 14.13 ± 1.35% (mean ± SD) inhibition by dwarf mallow powder infusion, up to 106.51 ± 15.93% inhibition by avocado powder infusion. DNA protection was tested at two extract concentrations, and was slightly greater at the higher concentration. Pro-oxidant effects were essentially absent. CONCLUSION: The anti-oxidative roles of plants upon deoxyribose and DNA displayed by our experimental results were rather promising with regards to practical applications of those plants, viz. as ingredients in the formulation of nutraceutical beverages and/or foods.

Original language	English
Pages (from-to)	633-640
Number of pages	8
Journal	Journal of the Science of Food and Agriculture
Volume	88
Issue number	4
DOIs	https://doi.org/10.1002/jsfa.3128
Publication status	Published - Mar 2008

Keywords

Antioxidant
Aqueous infusions
Electrophoresis
Portuguese herbal plants
Pro-oxidant

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10.1002/jsfa.3128

http://hdl.handle.net/10400.14/2804

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title = "Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants",

abstract = "BACKGROUND: Aqueous extracts of 48 herbal plants were obtained via alternative extraction protocols, and were assayed for their capacity to protect deoxyribose and DNA itself from degradation (or, conversely, for their capacity to promote DNA degradation), using electrophoresis as analytical tool. RESULTS: For a given (constant) volume of extract, deoxyribose protection ranged from 14.13 ± 1.35% (mean ± SD) inhibition by dwarf mallow powder infusion, up to 106.51 ± 15.93% inhibition by avocado powder infusion. DNA protection was tested at two extract concentrations, and was slightly greater at the higher concentration. Pro-oxidant effects were essentially absent. CONCLUSION: The anti-oxidative roles of plants upon deoxyribose and DNA displayed by our experimental results were rather promising with regards to practical applications of those plants, viz. as ingredients in the formulation of nutraceutical beverages and/or foods.",

keywords = "Antioxidant, Aqueous infusions, Electrophoresis, Portuguese herbal plants, Pro-oxidant",

author = "Gi{\~a}o, {Maria S.} and Gonz{\'a}lez-Sanjos{\'e}, {M. L.} and Pilar Mu{\~n}iz and Rivero-P{\'e}rez, {M. D.} and Monika Kosinska and Pintado, {Manuela E.} and Malcata, {F. Xavier}",

year = "2008",

month = mar,

doi = "10.1002/jsfa.3128",

language = "English",

volume = "88",

pages = "633--640",

journal = "Journal of the Science of Food and Agriculture",

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T1 - Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants

AU - Gião, Maria S.

AU - González-Sanjosé, M. L.

AU - Muñiz, Pilar

AU - Rivero-Pérez, M. D.

AU - Kosinska, Monika

AU - Pintado, Manuela E.

AU - Malcata, F. Xavier

PY - 2008/3

Y1 - 2008/3

N2 - BACKGROUND: Aqueous extracts of 48 herbal plants were obtained via alternative extraction protocols, and were assayed for their capacity to protect deoxyribose and DNA itself from degradation (or, conversely, for their capacity to promote DNA degradation), using electrophoresis as analytical tool. RESULTS: For a given (constant) volume of extract, deoxyribose protection ranged from 14.13 ± 1.35% (mean ± SD) inhibition by dwarf mallow powder infusion, up to 106.51 ± 15.93% inhibition by avocado powder infusion. DNA protection was tested at two extract concentrations, and was slightly greater at the higher concentration. Pro-oxidant effects were essentially absent. CONCLUSION: The anti-oxidative roles of plants upon deoxyribose and DNA displayed by our experimental results were rather promising with regards to practical applications of those plants, viz. as ingredients in the formulation of nutraceutical beverages and/or foods.

AB - BACKGROUND: Aqueous extracts of 48 herbal plants were obtained via alternative extraction protocols, and were assayed for their capacity to protect deoxyribose and DNA itself from degradation (or, conversely, for their capacity to promote DNA degradation), using electrophoresis as analytical tool. RESULTS: For a given (constant) volume of extract, deoxyribose protection ranged from 14.13 ± 1.35% (mean ± SD) inhibition by dwarf mallow powder infusion, up to 106.51 ± 15.93% inhibition by avocado powder infusion. DNA protection was tested at two extract concentrations, and was slightly greater at the higher concentration. Pro-oxidant effects were essentially absent. CONCLUSION: The anti-oxidative roles of plants upon deoxyribose and DNA displayed by our experimental results were rather promising with regards to practical applications of those plants, viz. as ingredients in the formulation of nutraceutical beverages and/or foods.

KW - Antioxidant

KW - Aqueous infusions

KW - Electrophoresis

KW - Portuguese herbal plants

KW - Pro-oxidant

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DO - 10.1002/jsfa.3128

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JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

IS - 4

ER -

Protection of deoxyribose and DNA from degradation by using aqueous extracts of several wild plants

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Keywords

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