DNA damage protecting activity and antioxidant potential of pudina extract

Pudina extract (Mentha spicata Linn.) used as flavoring in culinary preparation throughout the plains of India was examined for its DNA damage protecting activity and antioxidant potential. n-Butanol soluble fraction (PE) derived from methanol extract of Mentha spicata Linn. at 10 μg/ml exhibited significant protecting activity against DNA strand scission by OH on pBluescript II SK(–) DNA. IC50 concentration of PE to scavenge DPPH, ABTS+ and superoxide radical was 7.47, 4.05 and 57.80 μg/ml, respectively. Inhibition of lipid peroxidation induced with 25 mM FeSO4 on rat liver homogenate as lipid source was noted at 500 μg/ml of PE with Antioxidant Index of 63.43%. Total polyphenol content of one-milligram pudina extract was equivalent to 500 μg of gallic acid. Therefore, this potential bioactivity of pudina extract was associated with its high polyphenolic content.