Antioxidant Effect of Herbs and Spices on Copper Mediated Oxidation of Lower and Very Low Density Lipoprotein

AIM:The present study investigates the antioxidant effect of two extracts(hydrolyzed and non-hydrolyzed)of five herbs and eight spices in the prevention of LDL+VLDL oxidation promoted by cupric ion.METHODS:The polyphenolic concentrations of these extracts were measured using Folin-Ciocalteu reagent.The antioxidant quality was analyzed by the determination of lag-time,concentration of polyphenol that will inhibit 50%of oxidation of LDL+VLDL(IC50)and phenol antioxidant index(PAOXI). RESULTS:The hydrolyzed extracts had significant higher polyphenol concentration,longer lag-time,lower IC50 and higher PAOXI than the non-hydrolyzed extracts(P<0.001).Thus,hydrolyzed extract contains better quantity and quality polyphenolic antioxidant than the non-hydrolyzed extract.Both hydrolyzed and non-hydrolyzed extracts were better antioxidants than Vitamin E in the inhibition of LDL+VLDL oxidation.CONCLUSION:The reaction rate and concentration of conjugated diene formed suggested that all the extracts had similar reaction mechanism in the prevention of copper mediated LDL+VLDL oxidation.