Arul Mozhi, Padmanabhan and Victor Arokia Doss, D (2023) Synergistic Antioxidant Effect of Cinnamomum verum and Stingless Bee Honey. Biointerface Research in Applied Chemistry, 13 (2): 2. pp. 1-9. ISSN 2069-5837

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Free radicals are formed based on oxidative damage, and antioxidants block these detrimental
molecules from cellular damage. To scrutinize the synergistic antioxidant efficacy of CV and SBH with
Total Flavonoid Content (TFC), respectively TFC and in vitro antioxidant properties were determined
in the aqueous extracts of CV, SBH, and its integration. TAC and FRAP were tested to ascertain the
antioxidant status. Both the enzymatic antioxidants such as CAT, SOD, GPx, GR, and non-enzymatic
antioxidants such as Vitamins (A, C, and E) and reduced glutathione were investigated. Aqueous
CV+SBH extract found to have high TFC, TAC and FRAP (33.01±0.742mg QE/g,3.17±0.410mg
AAE/g and 11.01±0.366 mg AAE/g) than in CV (23.80±0.548 mg QE/g, 2.58±0.963mg AAE/g and
10.3±0.792 mg AAE/g) and SBH (15.39±0.846mg QE/g,1.44±0.360mg AAE/g and 9.05±0.405mg
AAE/g) extracts. Additionally, enzymatic and non-enzymatic activities of CV+SBH were better than
that of the CV and SBH. Finally, aqueous extracts of CV+SBH had a significantly better correlation
between TFC and antioxidant activity than the discrete extracts of CV and SBH. From the above
findings, we suggest that the synergistic competence of CV+SBH against oxidative stress would
inevitably impede the process of free radical/pro-oxidant-induced pathologies

Item Type: Article
Uncontrolled Keywords: oxidative stress; free radicals; flavonoids; enzymatic antioxidants; vitamins
Depositing User: Mr Team Mosys
Date Deposited: 20 Oct 2022 09:18
Last Modified: 20 Oct 2022 09:18

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