Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 3 10 2015 12 24 Antioxidant Activity of Ethanol and Water Extracts from Lentil (Lens Culinaris) 667 669 EN Hyun Woo Kang Department of Korean Food & Culinary Arts, Youngsan University, Busan, Korea JFNR20153108 10.12691/jfnr-3-10-8 2015 8 3 2015 10 15 2015 12 22 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.