SavedAdd your journal

Journals / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2018 / Cilt: 8 - Sayı: 3

Oxidative DNA Damage Protective Ability of Punica granatum

Oksidatif DNA Hasarına Karşı Punica granatum ’un Koruyucu Etkisi

Bircan Çeken TOPTANCI
Pages
177–181
Publication Date
2018-09-30
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The result indicates thatboth juice and peel have a significant protective effect on oxidative DNA damage.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Oxidative stress can cause harm to macromolecules such as lipid, protein and DNA.
📊
Key Findings & Data:Literature data on this subject have suggested that consuming food which contain phenolic compoundsdecreases the risk of several diseases and protection against certain forms of cancer.
💡
Conclusion & Impact:The result indicates thatboth juice and peel have a significant protective effect on oxidative DNA damage.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:DNA damage · phenolic compounds · Punica granatum

Abstract

Oxidative stress can cause harm to macromolecules such as lipid, protein and DNA. Therefore, therehas been a huge attention to find out organic sources with antioxidant properties to prevent oxidative stress-induceddamage. Literature data on this subject have suggested that consuming food which contain phenolic compoundsdecreases the risk of several diseases and protection against certain forms of cancer. Punica granatum L., knownas pomegranate belongs to the family Punicacea. It is one of the fundemantel fruit, cultivated in Mediterraneancountries. The present study was designed to investigate the total phenolic content of the Derik pomegranate peeland juice, and their protective ability against DNA damage induced by Fenton System. The result indicates thatboth juice and peel have a significant protective effect on oxidative DNA damage.

Özet

Oksidatif stres lipid, protein ve DNA’ya zarar verebilir. Bundan dolayı antioksidant özellik gösteren organik

🔖

Cite This Article

TOPTANCI, B. Ç. (2018). Oxidative DNA Damage Protective Ability of Punica granatum. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 8 - Sayı: 3, 177–181. https://ajindex.com/articles/257114

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (10)

  1. Çam M, Hışıl Y, Durmaz G, 2009. Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chemistry, 112(3):721-726. Farber JL 1994. Mechanisms of cell injury by activated oxygen species. Environmental health perspectives, 102 (10):17-24.
  2. Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM, Kader AA, 2000. Antioxidant ctivity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry, 48(10):4581-4589.
  3. Gozlekci S, Saracoglu O, Onursal E, Ozgen M, 2011. Total phenolic distribution of juice, peel, and seed extracts of four pomegranate cultivars. Pharmacognosy Magazine, 7(26):161-164.
  4. Heber D, Schulman RN, Seeram NP, 2006. Pomegranates: ancient roots to modern medicine. CRC press/Taylor & Francis, Boca Raton, 244 p. Kahramanoglu I, Usanmaz S, 2016. Pomegranate Production and Marketing. CRC Press, Boca Raton, 148 p. Kızıl G, Kızıl M, Çeken B, 2009. Protective ability of ethanol extracts of Hypericum scabroides Robson & Poulter and Hypericum triquetrifolium Turra against protein oxidation and DNA damage. Food Science and Biotechnology, 18(1):130-136.
  5. Li Y, Guo C, Yang J, Wei J, Xu J, Cheng S, 2006. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96(2):254-260.
  6. Lobo V, Patil A, Phatak A, Chandra N, 2010. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews, 4(8):118. Macheix J-J, Fleuriet A, 1990.
  7. Fruit Phenolics. CRC press, Boca Raton, 378 p. Okonogi S, Duangrat C, Anuchpreeda S, Tachakittirungrod S, Chowwanapoonpohn S, 2007. Comparison of antioxidant capacities and cytotoxicities of certain fruit peels. Food Chemistry 103(3):839-846
  8. Patil A, Karale A, 1990. Pomegranate. Fruits: Tropical and subtropical, CRC press/Taylor & Francis, Boca Raton, 614 p. Pirinccioglu M, Kizil G, Kizil M, Kanay Z, Ketani A, 2014. The protective role of pomegranate juice against carbon tetrachloride-induced oxidative stress in rats. Toxicology and Industrial Health, 30(10):910-918.
  9. Rosenblat M, Hayek T, Aviram M, 2006. Anti-oxidative effects of pomegranate juice (PJ) consumption by diabetic patients on serum and on macrophages. Atherosclerosis, 187(2):363-371.
  10. Shan B, Cai YZ, Brooks JD, Corke H, 2009. Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork. Journal of the Science of Food and Agricultu