ANTI-OXIDANT PROPERTY OF ETHANOLIC EXTRACT OF
CATUNAREGAM SPINOSA THUNB
SHRIVASTAVA SURABHI AND S LEELAVATHI
Oxidative stress may be one of the factors which play a role in the development of chronic and degenerative diseases, such as cancer, heart disease, and neuronal degeneration. Fruits, nuts, and vegetables have long been considered high in antioxidants. Total antioxidant capacity (TAC) levels are affected by a wide array of factors, such as cultivar, growing conditions, harvesting, food processing and preparation, sampling, and analytical procedures. The ethanolic leaf extract of Catunaregam spinosa Thunb was analyzed for its antioxidant capacity using the DPPH and ferric ion reducing antioxidant power (FRAP) methods. The Catunaregum spinosa leaves showed the highest antioxidant property for DPPH and FRAP assays.
