eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2015-12-24 3 10 667 669 10.12691/jfnr-3-10-8 JFNR20153108 article Hyun Woo Kang khw7200@ysu.ac.kr 1 Department of Korean Food & Culinary Arts, Youngsan University, Busan, Korea 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. http://pubs.sciepub.com/jfnr/3/10/8/jfnr-3-10-8.pdf Lentil antioxidant neuro-protection Cell apoptosis