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Phytother Res. 2003 May;17(5):465-71.

In vitro and in vivo antioxidant effects of mustard leaf (Brassica juncea). Kim HY, Yokozawa T, Cho EJ, Cheigh HS, Choi JS, Chung HY. Institute of Natural Medicine, Toyama Medical and Pharmaceutical University, Sugitani, Japan.

To investigate the antioxidant activity of mustard leaf (Brassica juncea), we prepared four fractions (CH(2)Cl(2), EtOAc, BuOH and H(2)O fractions) and examined their radical scavenging activities in vitro and in vivo. Based on the in vitro results of spin trapping and 1,1-diphenyl-2-picrylhydrazyl radical, we carried out an in vivo study with the BuOH fraction to investigate its effect on oxidative stress in rats with streptozotocin-induced diabetes. We found that in comparison with untreated diabetic control rats, oral administration of the BuOH fraction (100 or 200 mg/kg body weight/day for 10 days) induced a significant decrease in serum glucose and glycosylated protein, which is glycosylated with hemoglobin as an indicator of oxidative stress. Moreover, administration of the BuOH fraction also effectively reduced the serum superoxide and nitrite/nitrate levels. Furthermore, the levels of thiobarbituric acidreactive substances in serum and liver were also significantly lower than in the control group. These results indicate that the BuOH fraction of mustard leaf controls glucose metabolism and reduces lipid peroxidation as well as the level of oxygen radicals, ameliorating the damage caused by oxidative stress in diabetes. Copyright 2003 John Wiley & Sons, Ltd.

PMID: 12748980 [PubMed - indexed for MEDLINE]

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J Herb Pharmacother. 2004;4(4):27-42.

Investigation on the phenolics of some spices having pharmacotherapeuthic properties. Singh UP, Singh DP, Maurya S, Maheshwari R, Singh M, Dubey RS, Singh RB. Department of Mycology and Plant Pathology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India. [email protected]

Spices are an important group of agricultural commodities being used by many civilizations all over the world to aid flavor, taste and nutritional values in the food. In traditional medical systems, their ability to heal various physical, mental and emotional problems has widely been reported. With this view, HPLC analysis was performed to estimate phenolic acids in 21 spices (asafetida, Bishop's weed, black mustard, coriander, cinnamon, clove, curry leaf, cumin black, cumin, fennel, fenugreek, garlic, ginger, Indian cassia, Indian dill or dill large cardamom, onion, saffron, tamarind, true cardamom, yellow mustard) commonly used in India in different forms. In all, 7 phenolic acids; viz., tannic, gallic, caffeic, cinnamic, chlorogenic, ferulic and vanillic acids could be identified on the basis of their retention time with standard compounds and co-chromatography. Several parts of the spices, for instance, seeds, leaves, barks, rhizomes, latex, stigmas, floral buds and modified stems were used in the study. Maximum amount of tannic and gallic acids was observed in black mustard and clove. Caffeic, chlorogenic and ferulic acids were found maximum in cumin while vanillic and cinnamic acids in onion seeds. The spices are known to significantly contribute to the flavor, taste, and medicinal properties of food because of phenolics.

PMID: 15927923 [PubMed - indexed for MEDLINE]

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J Assoc Physicians India. 1998 Aug;46(8):708-10.

Antioxidant phenolics and flavonoids in common Indian foods. Nair S, Nagar R, Gupta R. Department of Home Science (Nutrition), University of Rajasthan, Jaipur.

To determine antioxidant phenolics and flavonoids in commonly consumed Indian foods we chemically analysed 85 food-stuffs comprising of cereals, pulses, nuts, oilseeds, vegetables, fruits and beverages. Total phenolics were measured biochemically and flavonoids were measured as a sum of quercetin, kaempferol, luteolin and pelargonidin. High flavonoid content (> 100 mg/100 gm) was present in tea, coffee, apple, guava, terminalia bark, fenugreek seeds, mustard seeds, cinnamon, red chili powder, cloves and turmeric. Medium levels (50-100 mg) were found in Indian gooseberry, omum, cumin, cardamom, betel leaf and brandy. Small but significant amounts were also present in fooditems of large consumption such as kidney beans, soyabeans, grapes, ginger, coriander powder, bajra and brinjal.

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Research Support, Non-U.S. Gov't

PMID: 11229280 [PubMed - indexed for MEDLINE]

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Indian J Exp Biol. 1997 Feb;35(2):148-50.

Anti-oxidant effects of curry leaf, Murraya koenigii and mustard seeds, Brassica juncea in rats fed with high fat diet. Khan BA, Abraham A, Leelamma S. Department of Biochemistry, University of Kerala, Kariavattom, Trivandrum, India.

Status of lipid peroxidation was studied in rats induced high fat diet and some commonly used spices, viz. Murraya koenigit and Brassica juncea. The study revealed that these species alter the peroxidation (thiobarbituric acid reactive substances) level to a beneficial extent. Histological studies also focus on modulation of hepatic functions to near normal level.

PMID: 9315222 [PubMed - indexed for MEDLINE]

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Indian J Physiol Pharmacol. 1996 Apr;40(2):155-8.

Role of Murraya koenigii (curry leaf) and Brassica juncea (Mustard) in lipid peroxidation. Khan BA, Abraham A, Leelamma S. Department of Biochemistry, University of Kerala, Thiruvananthapuram.

The status of lipid peroxidation was investigated in rats fed M. Koenigii (curry leaf) and B. juncea (Mustard). Concentration of malondialdehyde showed a significant decrease, while hydroperoxides and conjugated dienes were significantly increased in liver and heart of both the experimental groups. SOD and catalase activity was found to be increased in liver and heart of both the spices administered groups. Glutathione levels in liver, heart and kidney were lowered in rats administered these spices. Glutathione reductase, glutathione peroxidase and glutathione S-transferase activity showed a sharp increase in the experimental groups compared to the controls.

PMID: 9062811 [PubMed - indexed for MEDLINE]