HYDROGEN PEROXIDE INDUCED DNA DAMAGE: PROTECTION BY PIPPALI (PIPER LONGUM) AQUEOUS EXTRACT

Chikkanna D, Dinesha R*, Amitha R and Shwetha KL

ABSTRACT

Reactive oxygen species causes oxidative damage to biological molecules like DNA which leads the formation of cancer and other chronic diseases. Dietary antioxidants are easily available, inexpensive, nontoxic in nature and well known to prevent the oxidative damage. The aqueous extract of Pippali (Piper longum) was investigated for its protective activity against Hydrogen peroxide induced DNA damage by using a sensitive DNA submarine gel electrophoresis method. The antioxidants present in the extract prevent the DNA damage very effectively. The water extract at 15μg concentration was used against H2O2 hydrogen peroxide induced DNA fragmentation in agarose gel electrophoresis which provides same protection like other standard antioxidant BHA (400μM). The cytotoxicity studies showed that, the extract and BHA provides a protection of 75% and 71% respectively. In other words, the dietary spice source Pippali (Piper longum) extract showed a better DNA protectant activity against Hydrogen peroxide induced DNA damage.

Keywords: Reactive oxygen species, DNA damage, Dietary antioxidants, lymphocytes, Hydrogen peroxide.