The protective effect of polyphenols from broad bean on DNA damage induced by peroxide free radicals

Abstract

Abstract: The content of total polyphenol and flavonoid of 10 varieties broad beans in seed coats and cotyledons were measured by Folin-Ciocalteu method and sodium nitrite-aluminum chloride method, respectively. Besides, the polyphenolic extracts from seed coats and cotyledons were evaluated for DNA damage protective effect induced by ROO·. The results showed that the physical parameters of different broad bean varieties were different. The content of total polyphenol and flavonoid in seed coats and cotyledons were in the range of 1.30~2.67 and 0.08~0.23 mg GAE/g, and 2.99~6.56 and 0.26~1.07 mg CAE/g. The contents of total polyphenol and flavonoid in seed coats was higher than that in cotyledons and significant differences were observed among different varieties. The % supercoiled form values for seed coats and cotyledons ranged from 86.38 to 93.91 and 39.13 to 71.90, respectively. These data indicated that the seed coats exhibited higher protective activity against ROO· radical-induced DNA strand breakage than that of cotyledons.

Key words: Broad bean, Polyphenols, Hydrogen peroxide radicals, Oxidative DNA damage, Protective activity

CLC Number:

TS201.2

References

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