Red and White Cabbage Extracts: Antioxidant Effects on Bovines Albumins

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dc.contributor.authorJabr, Faisal Ali Alen_US
dc.contributor.authorSaif, Mossad Aen_US
dc.contributor.authorAli, Salman Al Zaiden_US
dc.contributor.authorMohammad, Ibrahim Al Homooden_US
dc.contributor.authorHusain, Amer Al Thanien_US
dc.contributor.authorAli, Mohammed Al Qadheeben_US
dc.date.accessioned2020-09-24T07:29:00Z
dc.date.available2020-09-24T07:29:00Z
dc.date.issued2020-03
dc.description.abstractBackground: Reactive oxygen species (ROS) may cause extensive tissue damages in various disease conditions.It may also induce an irreversible structural and/or functional modification of proteins. Flavonoids and theirderivatives are the largest group in plant polyphenols that are known to have an antioxidant effect. The aim ofthe present study is to evaluate the antioxidant effects of red or white cabbage on bovine serum albumin (BSA).Methods: Fresh leaves of red or white cabbage were washed with distilled water, and sliced into small pieces.Finally, the pieces were dried and extracted with 80% ethanol overnight. The antioxidant activity of cabbageextracts were studied by ferric reducing antioxidant power (FRAP) and H2O2 scavenging assays. Statisticalanalysis: Statistical significances were analyzed by one-way analysis of variance (ANOVA) by using software Rversion 2.8.1 (R Development Core Team, 2008). Significant differences (p < 0.05) are denoted by differentletters. Results: Red and white cabbage extract showed a pronounced antioxidant activity. White cabbageexhibited a highest antioxidant activities compared to red cabbage extract. Conclusion: Both red and whitecabbages have a high antioxidant effects. White cabbage extract had higher antioxidant activity than red cabbageextract.en_US
dc.identifier.affiliationsSenior medical student, College of Medicine, King Faisal University, Al Hasa, Saudi Arabia.en_US
dc.identifier.affiliationsProfessor of Biochemistry, Biomedical Sciences Department, College of Medicine, King Faisal University, Al Hasa, Saudi Arabiaen_US
dc.identifier.affiliationsSenior medical student, College of Medicine, King Faisal University, Al Hasa, Saudi Arabia.en_US
dc.identifier.affiliationsSenior medical student, College of Medicine, King Faisal University, Al Hasa, Saudi Arabia.en_US
dc.identifier.affiliationsSenior medical student, College of Medicine, King Faisal University, Al Hasa, Saudi Arabia.en_US
dc.identifier.affiliationsSenior medical student, College of Medicine, King Faisal University, Al Hasa, Saudi Arabia.en_US
dc.identifier.citationJabr Faisal Ali Al, Saif Mossad A, Ali Salman Al Zaid, Mohammad Ibrahim Al Homood, Husain Amer Al Thani, Ali Mohammed Al Qadheeb. Red and White Cabbage Extracts: Antioxidant Effects on Bovines Albumins. International Journal of Medical Research Professionals. ; : 97-104en_US
dc.identifier.issn2277-3657
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/203757
dc.languageenen_US
dc.publisherInternational Journal of Pharmaceutical Research and Allied Sciencesen_US
dc.source.urihttps://ijpras.com/storage/models/article/25ScoVEJXmCXuN6lhLLiFphICFHg0sljg4PO81aJDLYQ3EYF4iXHfPKwJ21J/red-and-white-cabbage-extracts-antioxidant-effects-on-bovines-albumins.pdfen_US
dc.subjectRed cabbageen_US
dc.subjectwhite cabbageen_US
dc.subjectantioxidantsen_US
dc.subjectadvanced oxidation protein productsen_US
dc.subjectprotein carbonyl content.en_US
dc.titleRed and White Cabbage Extracts: Antioxidant Effects on Bovines Albuminsen_US
dc.typeJournal Articleen_US
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