Abstract

PHYTOCHEMICAL STUDIES AND INVITRO ANTI OXIDANT ACTIVITY OF OXALIS CARNICULATA.L

A. R. Sridevi*, Barri Swathi, B. Subramanyam and A. Manasa

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Abstract

The methanolic cured extract of oxalis corniculata L. was screened for their free radical scavenging property using ascorbic acid by standard antioxidant. Free radical can cause disruption of cell metabolism. A single free radical can damage so many molecules in our body, preventing our body from functioning properly. This molecular destruction is continually occurring in our body. Therefore, it is essential to maintain the equilibrium, either by reducing the unnecessary oxidative stress or decreasing needless oxidative stress, or by doing both. Normally, sufficient amounts of antioxidants are present in our foods, but under adverse conditions (poor quality diet, limited food supply, environmental pollution etc.) the balance can be disturbed. Certain foods contain significant quantities of potentially therapeutic antioxidants to help sustain human health and well-being.

Keywords: Antioxidant, methanol, chronic disease, DPPH, oxalis corniculata L.