An evaluation of the antioxidant and antiviral action of extracts of rosemary and Provençal herbs.

2.50
Hdl Handle:
http://hdl.handle.net/10541/95617
Title:
An evaluation of the antioxidant and antiviral action of extracts of rosemary and Provençal herbs.
Authors:
Aruoma, O I; Spencer, J P; Rossi, R; Aeschbach, R; Khan, A; Mahmood, N; Munoz, A; Murcia, A; Butler, John; Halliwell, B
Abstract:
Extracts of herbs and spices are increasingly of interest in the food industry because they retard oxidative degradation of lipids. There is also increasing interest in the antiviral activity of plant products. A liquid, deodorized rosemary extract and an oily extract of a mixture of Provençal herbs were tested for antioxidant and antiviral action in vitro. The rosemary extract (Herbor 025) and the extract of Provençal herbs (Spice Cocktail) inhibited peroxidation of phospholipid liposomes with 50% inhibition concentration values of 0.0009% (v/v) and 0.0035% (v/v), respectively. Herbor 025 and the spice cocktail (at 0.2%, v/v) reacted with trichloromethylperoxyl radical with calculated rates of 2.7 x 10(4) s-1 and 1.5 x 10(3) s-1, respectively. The main active components in the herbal preparations, carnosol and carnosic acid, at 0.05% (v/v) react with rate constants of (1-3) x 10(6) M-1 sec-1 and 2.7 x 10(7) M-1 sec-1, respectively. Both extracts show good antioxidant activity in the Rancimat test, especially in lard. Herbor 025 and the spice cocktail inhibited human immunodeficiency virus (HIV) infection at very low concentrations which were also cytotoxic. However, purified carnosol exhibited definite anti-HIV activity at a concentration (8 microM) which was not cytotoxic. Both preparations promoted some DNA damage in the copper-phenanthroline and the bleomycin-iron systems. The two herbal preparations possess antioxidant properties that may make them useful in the food matrix.
Affiliation:
Pharmacology Group, University of London King's College, UK.
Citation:
An evaluation of the antioxidant and antiviral action of extracts of rosemary and Provençal herbs. 1996, 34 (5):449-56 Food Chem. Toxicol.
Journal:
Food and Chemical Toxicology
Issue Date:
May-1996
URI:
http://hdl.handle.net/10541/95617
DOI:
10.1016/0278-6915(96)00004-X
PubMed ID:
8655093
Type:
Article
Language:
en
ISSN:
0278-6915
Appears in Collections:
All Paterson Institute for Cancer Research

Full metadata record

DC FieldValue Language
dc.contributor.authorAruoma, O Ien
dc.contributor.authorSpencer, J Pen
dc.contributor.authorRossi, Ren
dc.contributor.authorAeschbach, Ren
dc.contributor.authorKhan, Aen
dc.contributor.authorMahmood, Nen
dc.contributor.authorMunoz, Aen
dc.contributor.authorMurcia, Aen
dc.contributor.authorButler, Johnen
dc.contributor.authorHalliwell, Ben
dc.date.accessioned2010-04-06T09:03:28Z-
dc.date.available2010-04-06T09:03:28Z-
dc.date.issued1996-05-
dc.identifier.citationAn evaluation of the antioxidant and antiviral action of extracts of rosemary and Provençal herbs. 1996, 34 (5):449-56 Food Chem. Toxicol.en
dc.identifier.issn0278-6915-
dc.identifier.pmid8655093-
dc.identifier.doi10.1016/0278-6915(96)00004-X-
dc.identifier.urihttp://hdl.handle.net/10541/95617-
dc.description.abstractExtracts of herbs and spices are increasingly of interest in the food industry because they retard oxidative degradation of lipids. There is also increasing interest in the antiviral activity of plant products. A liquid, deodorized rosemary extract and an oily extract of a mixture of Provençal herbs were tested for antioxidant and antiviral action in vitro. The rosemary extract (Herbor 025) and the extract of Provençal herbs (Spice Cocktail) inhibited peroxidation of phospholipid liposomes with 50% inhibition concentration values of 0.0009% (v/v) and 0.0035% (v/v), respectively. Herbor 025 and the spice cocktail (at 0.2%, v/v) reacted with trichloromethylperoxyl radical with calculated rates of 2.7 x 10(4) s-1 and 1.5 x 10(3) s-1, respectively. The main active components in the herbal preparations, carnosol and carnosic acid, at 0.05% (v/v) react with rate constants of (1-3) x 10(6) M-1 sec-1 and 2.7 x 10(7) M-1 sec-1, respectively. Both extracts show good antioxidant activity in the Rancimat test, especially in lard. Herbor 025 and the spice cocktail inhibited human immunodeficiency virus (HIV) infection at very low concentrations which were also cytotoxic. However, purified carnosol exhibited definite anti-HIV activity at a concentration (8 microM) which was not cytotoxic. Both preparations promoted some DNA damage in the copper-phenanthroline and the bleomycin-iron systems. The two herbal preparations possess antioxidant properties that may make them useful in the food matrix.en
dc.language.isoenen
dc.subjectCultured Tumour Cellsen
dc.subject.meshAngiosperms-
dc.subject.meshAntioxidants-
dc.subject.meshAntiviral Agents-
dc.subject.meshBiological Assay-
dc.subject.meshDNA Damage-
dc.subject.meshDiterpenes-
dc.subject.meshDiterpenes, Abietane-
dc.subject.meshEvaluation Studies as Topic-
dc.subject.meshHIV-1-
dc.subject.meshHumans-
dc.subject.meshLipid Peroxidation-
dc.subject.meshLiposomes-
dc.subject.meshLymphoma, T-Cell-
dc.subject.meshPhenanthrenes-
dc.subject.meshPlant Extracts-
dc.subject.meshSpices-
dc.subject.meshT-Lymphocytes-
dc.subject.meshTumor Cells, Cultured-
dc.titleAn evaluation of the antioxidant and antiviral action of extracts of rosemary and Provençal herbs.en
dc.typeArticleen
dc.contributor.departmentPharmacology Group, University of London King's College, UK.en
dc.identifier.journalFood and Chemical Toxicologyen

Related articles on PubMed

All Items in Christie are protected by copyright, with all rights reserved, unless otherwise indicated.