ANTIOXIDANT ACTIVITY OF WAX JAMBU

Lirin Mary M. K.*, Nipu Sam P. George, Nisha Mathew and Sneha E. Varghese

ABSTRACT

Free radical contributes to more than hundred disorders in human being including atherosclerosis, arthritis, respiratory injury of many tissues, cancer, AIDS. Free radicals due to the environment pollutant, chemicals and deep fried spicy food as well as physical stress cause depletion of immune system antioxidants and change in gene expression and induce abnormal proteins. Oxidation is one of most important routes for producing free radical in food, drugs and living system. Catalase and hydrogen peroxidase enzyme convert hydrogen peroxide and hydrogen peroxide in to non- radical form and function as natural antioxidant in human body. Current available synthetic antioxidants like butylated hyroxy anisole, butylated hydroxy toluene and gallic acid ester have suspended to cause or promote negative health effect. A lot of the antioxidant activity have been reported for leaves, root, bark, fruits of the plant Wax Jambu. Edible fruits of Wax Jambu represent potential benefits for human health because they are rich source of polyphenolic antioxidants. The fruits of red and pink cultivators contain the highest amounts of pigments, flavanoids compounds and antioxidant activities. Wax apple extracts thus have the potential to be used as bioactive constituents, antioxidant natural sources for the healthcare.

Keywords: Free radical, Oxidation, Antioxidant, Wax Jambu, Flavanoids.