IN VITRO STUDIES ON THE EFFECT OF VEGETABLE EXTRACTS AGAINST NACL INDUCED HEMOLYSIS – INFLUENCE OF DIFFERENT COOKING PRACTICESANANDA VARDHAN HEBBANI, SWATHI LAKSHMI P., VINITHA HEBBAR AND ASHA BM
Vegetable extracts prepared both from the raw and cooked cabbage (Brassica oleracea), carrot (Daucus carota), cauliflower (Brassica oleracea), onion (Allium cepa) and radish (Raphanus sativus) were investigated for their effect against NaCl induced hemolysis of human erythrocytes. Influence of the common cooking methods (boiling, steaming and microwave cooking) on the bioavailability of polyphenolic repertoire of the vegetables in comparison to the raw was performed. Results of the study showed that the concentrations of hydrolysable polyphenols were more compared to that of soluble polyphenols in all the vegetables and a significant variation in the concentrations of hydrolysable polyphenols were observed in all the vegetables upon cooking. Boiling of the vegetables predominantly appears to enhance the bioavailability of phytotherapeutic compounds as evidenced in the enhanced total reductive ability of almost all the chosen vegetables with a corresponding positive response in conferring protection to the human erythrocytes subjected to osmotic shock.
Enter your contact information below to receive full paper.