IN VITRO TOTAL ANTIOXIDANT CAPACITY AND ANTI-INFLAMMATORY ACTIVITY OF VEGETABLES

Abstract

Anti-inammatory and antioxidant activities are frequently used to screen chemopreventive foods. This study evaluated the bitter gourd, bottle gourd, drumstick leaves, and ginger. We estimated total phenolics and avonoids. Based on the ability of cation radicals to deactivate ORAC, the total antioxidant capacity was calculated. A protein denaturation inhibition experiment was used to assess anti-inammatory efcacy. Among four vegetables, the methanolic extract of drumstick leaves had the greatest total phenolics and avonoids. The maximum antioxidant capacity was identied in ginger, while the highest scavenging activity was found in drumstick leaves. Based on the IC50 of the vegetables, bitter gourd>ginger>bottle gourd>drumstick leaves. There was also a link between total phenolic content and antioxidant activity. Because vegetables are so protective, their widespread use and potential health advantages are logical.