Scavenging Effect of Extract from Perilla frutescens and Rosmarinic Acid from Free Radical and Lipid Peroxidation

  • Wu, Ting Ting (Department of Food Science and Nutrition and Research Institute of Ecology for the Elderly, Pusan National University) ;
  • Hwang, Bo-Ra (Department of Food Science and Nutrition and Research Institute of Ecology for the Elderly, Pusan National University) ;
  • Cho, Eun-Ju (Department of Food Science and Nutrition and Research Institute of Ecology for the Elderly, Pusan National University)
  • 투고 : 2011.07.25
  • 심사 : 2011.09.05
  • 발행 : 2011.09.30


The radical scavenging activity and inhibition effect from lipid peroxidation induced by peroxyl radical of methanol extract from Perilla frutescens and its active compound, rosmarinic acid (RA), were investigated in vitro. The treatment of extract and RA scavenged 1,1-diphenyl-2-picrylhydrazyl, hydroxyl radical (${\cdot}OH$) and nitric oxide in a concentration-dependent manner. In particular, the extract and RA showed strong radical scavenging activity against ${\cdot}OH$, the most toxic and reactive radical. In addition, Perilla frutescens and RA effectively inhibited lipid oxidation induced by sodium nitroprusside and 2,2'-azobis(2-aminopropane) dihydrochloride, determined by the ferric thiocyanate method. The present results suggest that Perilla frutescens and RA play a protective role against oxidative stress induced by free radical and lipid peroxidation.


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