Three different cultivars of marigold flowers ( Tagetes patula L.) (marigold orange, marigold yellow, and marigold red) were analyzed for the lutein ester contents, and the in vitro antioxidative activities of the flower extracts were compared. The total antioxidant capacity, reducing power, hydroxyl, DPPH, and ABTS(*+) radical scavenging activities, iron chelation capacity, and inhibition of lipid peroxidation in a linoleic acid emulsion system were measured. Iron-mediated Fenton reaction was carried out to evaluate the protective effect of leutin against DNA damage. The marigold orange (MGO) variety contains the maximum amount of lutein. It also had the highest DPPH radical scavenging activity and ABTS radical scavenging activity, with an EC(50) value of 0.344 mg/mL. It was also the most effective against lipid peroxidation and hydroxyl radical scavenging activities. The MGO extract has the maximum reducing power. Hepatic cell damage in iron-mediated Fenton reaction caused by free radicals was reduced by the marigold extracts. Marigold flowers of Indian variety can be effectively utilized to produce lutein ester, which can be used as a food supplement or as an accessible source of natural antioxidants.

No abstract

Bacopa monnieri (L.) Wettst is a well-known medicinal herb in the Ayurveda. It is also used as laxative and curative for ulcers, inflammation, anaemia, scabies, leucoderma, asthma and epilepsy, enlargement of spleen, leprosy and others. In vitro propagation and regeneration through somatic embryogenesis of B. monnieri has played an important role in the production of healthy, disease-free plants with desirable traits. In B. monnieri, there are few reports which indicate rapid regeneration and somatic embryogenesis. For in vitro clonal propagation, the highest shoot formation was obtained when BAP 2 mg/ l used. The best response for rooting was obtained in IAA 1.0 mg/ l. The recorded survival rate of the plants was 70%. Plants were without any detectable phenotypic variations. Cytological study indicated that the chromosome number remain same (2n= 64) in in vitro and in vivo roots. A rapid, simple and efficient protocol for plantlet regeneration was achieved through embryogenic callus from leaf explants of B. monnieri. Callus induction and embryogenesis were significantly affected by presence/absence and type and concentration of growth regulators. Best organogenic callus induction was obtained in MS medium supplemented with BAP 5mg/ l. For induction of somatic embryogenesis, auxin (2, 4-D 1 mg/ l) was used in the culture medium subsequently in basal media for embryo maturation. Kn 0.2 mg/ l was the best for production of plantlet from embryo. Thus, this can be an easiest protocol for stable clonal propagation and plant regeneration through somatic embryogenesis in B. monnieri. The protocol used here for propagation and regeneration is much easier, low cost and reliable.

No abstract

No abstract

Background: Antioxidants are substances that delays or inhibits the oxidation of a substrate by countering highly unstable entities (ROS and free radicals) that can cause cellular damage. Some natural source of antioxidants is green leafy vegetables like Amaranthus. Results of vegetable composition are usually determined on raw material, however for nutritional purposes most of them are cooked in different ways before consumption. In India, vegetables we consume are cooked by boiling in water, fried in oil or microwaved. Objectives: This paper mainly focuses on the comparative study of raw, boiled and fried forms of Amaranthus viridis and Amaranthus tricolor to ensure which form of vegetable intake provides proper amount of antioxidants to our body in order to boost the antioxidant profile. Methods: Total phenol content, flavonoid content, free radical scavenging activity, estimation of total inhibitor capability and estimation of Quercetin, Kaempferol and Rutin by HPTLC analysis were carried on raw, boiled and fried forms of Amaranthus viridis and Amaranthus tricolor. Results: The cooking processes lead significant changes in physical characteristics and chemical composition influencing the concentration and bioavailability of bioactive compounds of vegetables. The fried material is heated only on the surface so that the phenolic antioxidant losses are insignificant. Conclusion: The raw forms of green and fried form of red are more suitable for uptake. Also, green species contains more antioxidants than the red one.

No abstract