Natarajan Kavithalakshmi S, Narasimhan Madhusudhanan, Shanmugasundaram K Radha, Shanmugasundaram E R B
ALMPG Institute of Basic Medical Sciences, University of Madras, Taramani Campus, Chennai 600113, India.
J Ethnopharmacol. 2006 Apr 21;105(1-2):76-83. doi: 10.1016/j.jep.2005.09.043. Epub 2005 Dec 6.
A combination of spices (Piper nigrum, Piper longum and Zingiber officinale), herbs (Cyperus rotundus and Plumbago zeylanica) and salts make up Amrita Bindu. The study was focused to evaluate the antioxidant property of individual ingredients in Amrita Bindu against the free radical 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS). The analysis revealed the antioxidant potential of the ingredients in the following order: Piper nigrum>Piper longum>Cyperus rotundus>Plumbago zeylanca>Zingiber officinale. Two different experiments were designed. In experiment I, rats were fed with normal diet whereas in experiment II rats were given feed mixed with Amrita Bindu for 3 weeks (4 g/kg of feed). Rats from both experimental groups were challenged against a single intraperitonial injection of phenylhydrazine (PHZ) (7.5 mg/kg body weight). At the end of 24 and 72 h, blood was analysed for free radicals and antioxidant levels. It was interesting to note that rats with Amrita Bindu pretreatment showed significantly lower levels of free radicals, lipid peroxidation and protein carbonyls along with significantly higher levels of antioxidants when compared with rats without Amrita Bindu pretreatment on PHZ administration. These results reveal that Amrita Bindu, a salt-spice-herbal mixture exerts a promising antioxidant potential against free radical induced oxidative damage.
一种由香料（黑胡椒、长胡椒和姜）、草药（香附子和白花丹）和盐组成的混合物构成了甘露Bindu。该研究旨在评估甘露Bindu中各成分对自由基2,2'-偶氮双-(3-乙基苯并噻唑啉-6-磺酸)（ABTS）的抗氧化性能。分析揭示了各成分的抗氧化潜力顺序如下：黑胡椒>长胡椒>香附子>白花丹>姜。设计了两个不同的实验。在实验I中，给大鼠喂食正常饮食，而在实验II中，给大鼠喂食与甘露Bindu混合的饲料3周（4克/千克饲料）。两个实验组的大鼠均接受单次腹腔注射苯肼（PHZ）（7.5毫克/千克体重）的挑战。在24小时和72小时结束时，分析血液中的自由基和抗氧化剂水平。有趣的是，与未用甘露Bindu预处理的大鼠相比，用甘露Bindu预处理的大鼠在注射PHZ后，自由基、脂质过氧化和蛋白质羰基水平显著降低，同时抗氧化剂水平显著升高。这些结果表明，甘露Bindu，一种盐-香料-草药混合物，对自由基诱导的氧化损伤具有显著的抗氧化潜力。
