EVALUATION OF ANTIOXIDANT ACTIVITIES OF SOME LOCALLY AVAILABLE EDIBLE PLANTS OF DARJEELING HIMALAYA

Abstract

ABSTRACT newlineReactive oxygen and nitrogen species are the by products of energy metabolism which are newlinegenerated from the cellular redox processes Excess free radicals accumulated during newlineoxidative stress have been implicated in various neurodegenerative cardiovascular newlinepulmonary and gastrointestinal disorders Only antioxidants can prevent radical mediated newlineoxidative reactions But synthetic antioxidants besides their beneficial impacts also have newlineadverse side effects like enhanced sensitivity towards other medicine increased tumour yield newlinefrom chemical carcinogen and enhanced mutagenic activity Plants produce an incredible newlinediversity of secondary metabolites having multiple functions throughout their life cycle newlineEpidemiological and in vitro studies on medicinal plants fruits and vegetables strongly newlinesupported the idea that plant constituents with antioxidants are capable of exerting protective newlineaction against oxidative stress in human system and can be used to prevent diseases like newlinepostprantal diabetic complications Natural antioxidants have attracted considerable interest newlinedue to their presumed safety and prospective therapeutic values newlineDarjeeling Himalaya is one of the biodiversity hotspot where wild plants are mostly newlineused for food and medicinal purposes Several types of edible plants are available in divergent newlinemarkets of Darjeeling Himalaya most of which are till now underexplored but have potential newlineethnomedicinal values It was recorded from market survey that these fresh and dry edible newlinefruits were traditionally utilized for managing gastro entities hypertension diabetes and newlinehepatoprotection In this context underexplored edible plants available in different markets of newlineDarjeeling Himalaya were initially screened for antioxidant activity and bioactive newlinephytochemicals Potential free radical scavenging properties were obtained from fruits of newlineCalamus erectus Cyphomandra betacea Capsicum annum Solanum incanum and S anguivi newlineleafy vegetable Nasturtium officinale Dioscorea alata underground plant parts