In-Vitro Antioxidant Potential Of Selected Nutraceuticals

The current study involves evaluation of antioxidant potential of selected nutraceuticals like barley grass juice (Hordeum vulgare L.), ethanolic extracts of cashew apple (Anacardium occidentale L.) and sea lettuce (Ulva reticulata F.) in in-vitro experimental model using goat liver slices at different concentrations (100, 200, 400, 800 and 1600 mg/kg, p.o). The oxidative stress was induced using hydrogen peroxide, and the levels of lipid peroxidation (LPO), superoxide dismutase (SOD), catalase, and reduced glutathione (GSH) were measured. Rutin was used as a standard. Barley grass juice, ethanolic extracts of cashew apple and sea lettuce have dose-dependently ameliorated the LPO, an indicator of membrane damage caused by oxidative stress. The selected nutraceuticals have significantly improved the levels of antioxidant enzymes like SOD, catalase, and GSH. Although the present study reported the antioxidant potential of the selected nutraceuticals, it still needs to be explored in different test systems employing different inducers.