@article{jfnr20153108,
author={Kang, Hyun Woo},
title={Antioxidant Activity of Ethanol and Water Extracts from Lentil (<i>Lens Culinaris</i>)},
journal={Journal of Food and Nutrition Research},
volume={3},
number={10},
pages={667--669},
year={2015},
url={http://pubs.sciepub.com/jfnr/3/10/8},
issn={2333-1240},
abstract={The purpose of this study was to evaluate the antioxidative activities of water and ethanolic extracts from lentil (<i>Lens Culinaris</i>). 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.},
doi={10.12691/jfnr-3-10-8}
publisher={Science and Education Publishing}
}