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Abstract Title:

Inhibition of malonaldehyde formation from blood plasma oxidation by aroma extracts and aroma components isolated from clove and eucalyptus.

Abstract Source:

Food Chem Toxicol. 2001 Dec;39(12):1199-204. PMID: 11696393

Abstract Author(s):

K G Lee, T Shibamoto

Abstract:

The inhibitory effect of aroma extracts isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry] and eucalyptus leaves (Eucalyptus polyanthemos Schauer) on malonaldehyde (MA) formation from horse blood plasma oxidized with Fenton's reagent was determined by gas chromatography. Aroma chemicals such as eugenol, thymol and benzyl alcohol, identified in the aroma extracts, were examined for their inhibitory effect on the same system. Between the two aroma extracts tested, clove exhibited the most potent antioxidant activities. Extracts of eucalyptus and clove inhibited MA formation by 23 and 48%, respectively, at the level of 400 microg/ml, whereas, alpha-tocopherol and BHT inhibited MA formation by 52 and 70%, respectively, at the same level. Eugenol, thymol and benzyl alcohol inhibited MA formation by 57, 43 and 32%, respectively, at the level of 400 microg/ml.

Study Type : In Vitro Study

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Sayer Ji
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