In Vitro Antioxidant and Inhibitory Study of Picrorhiza kurroa (Kutki), Syzygium aromaticum (Loung), Lawsonia inermis (Henna), Rheum emodi (Revand Chini), Curcuma longa (Haldi) Against Lipid Per-Oxidation in Mice Brain and Liver.

The aerobic organisms not only need oxygen for survival, but oxygen is also fundamentally malignant to the aerobic organism on the grounds of free radical generation and their affiliation with free oxidative stress. This study was done to evaluate the antioxidant and protective properties of P kurroa, S aromaticum, L inermis, R emodi, and C longa against lipid peroxidation induced by different pro-oxidants. The aqueous extracts of these medicinal plants showed inhibition against thiobarbituric acid reactive species (TBARS) induced by different pro-oxidants (10 mM FeSO4 and 5 mM sodium nitroprusside) in the brain and liver of mice. Moreover, the free radical scavenging activities of the extracts were evaluated by the scavenging of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. L inermis, S aromaticum, and R emodi showed higher inhibitory effects, which could be attributed to their significantly reduced ability and free radical scavenging activities. Therefore, the oxidative stress in the brain and liver could be potentially managed or prevented by the dietary intake of L inermis, S aromaticum, and R emodi plants, which justifies the use of these plants in various degenerative diseases. C longa and P kurroa showed relatively weak antioxidant activities.

Extraction of Bioactive Compounds from Different Vegetable Sprouts and Their Potential Role in the Formulation of Functional Foods against Various Disorders: A Literature-Based Review.

In this review, we discuss the advantages of vegetable sprouts in the development of food products as well as their beneficial effects on a variety of disorders. Sprouts are obtained from different types of plants and seeds and various types of leafy, root, and shoot vegetables. Vegetable sprouts are enriched in bioactive compounds, including polyphenols, antioxidants, and vitamins. Currently, different conventional methods and advanced technologies are used to extract bioactive compounds from vegetable sprouts. Due to some issues in traditional methods, increasingly, the trend is to use recent technologies because the results are better. Applications of phytonutrients extracted from sprouts are finding increased utility for food processing and shelf-life enhancement. Vegetable sprouts are being used in the preparation of different functional food products such as juices, bread, and biscuits. Previous research has shown that vegetable sprouts can help to fight a variety of chronic diseases such as cancer and diabetes. Furthermore, in the future, more research is needed that explores the extraordinary ways in which vegetable sprouts can be incorporated into green-food processing and preservation for the purpose of enhancing shelf-life and the formation of functional meat products and substitutes.