Amit Kamboj* and Harinder Mohan Dani
Department of Biochemistry, Panjab University, Chandigarh -160 014
*Correspondence Author : firstname.lastname@example.org
Considering the antioxidant and anticarcinogenic potentials of flavonoids, experiments were performed to isolate and characterize them in routinely consumed fruits and vegetables employing U.V. spectrophotometry and HPLC. Seven out of nine flavonoid extracts inhibited lipid peroxidation (LPO) to varying degrees, but two were pro-oxidants and not antioxidants. The inhibitory potentials of the flavonoid extracts for lipid peroxidation (pro-carcinogenic) were further studied. Onions were found to contain the most potent inhibitor, quercetin-3-glucoside in high concentration, which inhibited lipid peroxidation substantially.
Key words: Flavonoids, Antioxidants, Lipid peroxidation.