Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2015, 3(10), 667-669
DOI: 10.12691/jfnr-3-10-8
Open AccessArticle

Antioxidant Activity of Ethanol and Water Extracts from Lentil (Lens Culinaris)

Hyun Woo Kang1,

1Department of Korean Food & Culinary Arts, Youngsan University, Busan, Korea

Pub. Date: December 24, 2015

Cite this paper:
Hyun Woo Kang. Antioxidant Activity of Ethanol and Water Extracts from Lentil (Lens Culinaris). Journal of Food and Nutrition Research. 2015; 3(10):667-669. doi: 10.12691/jfnr-3-10-8


The purpose of this study was to evaluate the antioxidative activities of water and ethanolic extracts from lentil (Lens Culinaris). The antioxidant effects of lentil extracts were evaluated, including 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity and ferric reducing antioxidant power (FRAP). We also evaluated the protection effect on hydrogen peroxide-induced oxidative damage in PC-12 cells via propidium iodide (PI) staining using a flow cytometer. Lentil extracts decreased cell death in PC-12 cells due to hydrogen peroxide-induced oxidative damage in a dose-dependent manner. The findings of this study suggested that lentil has the potential to protect against hydrogen peroxide-induced cell damage and should be considered as a prospective functional food.

Lentil antioxidant neuro-protection Cell apoptosis

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