Novel Antioxidant Compounds from the Aqueous Extract of the Roots of <i>Decalepis hamiltonii</i> (Wight and Arn.) and Their Inhibitory Effect on Low-Density Lipoprotein Oxidation
Anup Srivastava, R. Harish, T. Shivanandappa
Journal of Agricultural and Food Chemistry
Abstract
Roots of Decalepis hamiltonii are consumed as pickles and as a health drink in southern India for their health benefits. The antioxidant properties of the root extracts have been shown previously; this paper reports the isolation of antioxidant compounds from the aqueous extract of the roots of D. hamiltonii. Five novel antioxidant compounds were isolated and characterized by NMR and MS. The compounds exhibited free radical scavenging activity in vitro and inhibited low-density lipoprotein oxidation. This study demonstrates that the root extract of D. hamiltonii is a cocktail of several antioxidant compounds with health implications.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
five novel antioxidant compounds from Decalepis hamiltonii exhibit free radical scavenging activity in vitro
“The compounds exhibited free radical scavenging activity in vitro and inhibited low-density lipoprotein oxidation.”
five novel antioxidant compounds from Decalepis hamiltonii inhibit low-density lipoprotein oxidation
“The compounds exhibited free radical scavenging activity in vitro and inhibited low-density lipoprotein oxidation.”
aqueous extract of the roots of Decalepis hamiltonii contains five novel antioxidant compounds
“Five novel antioxidant compounds were isolated and characterized by NMR and MS.”