Investigation Of Oxıdatıve Dna Damage Preventıon Actıvıty Of Almond (A. Trichamygdalus ) Fruıt Wıth Copper And Wıthout Copper
Journal Title: IOSR Journal of Biotechnology and Biochemistry (IOSR-JBB - Year 2018, Vol 4, Issue 2
Abstract
Purpose: Almond is a fruit that can be grown and consumed by almost every region of the world. For many years people have thought that almond juice is good for many diseases. As a result of the studies carried out today, it has been determined that the certain amount of used rubbein is good for cancer, diabetes and many diseases mainly due to its antioxidant properties.This study investigated whether A. trichamygdalus fruit, an almond species, is beneficial to human health. It is known that the DNA of the main cause of the abovementioned diseases is damage. In this study, it was aimed to investigate whether the A. trichamygdalus fruit had an effect on preventing or correcting DNA damage. It has been very important to study the effects of the substances that have recently been linked or interacted with DNA. The work done to prevent the damages that may arise from the effects of these effects is being seriously projected. Materials and method: In this study, the oxidative DNA damage inhibitory effect of ethanol extract of almond (A. trichamygdalus) fruits grown in Eğil province of Diyarbakır province in copper presence or absence was investigated. Extract was prepared from dried almond (A. trichamygdalus) fruit collected from Diyarbakır Ergani region using the soxlet method. Horizontal electrophoresis method was used in the study. Photographed with a gel imaging system . Result: It was observed that the almond fruit had a protective effect against the OH radical formed by the H2O2 photolysis, that is, the DNA extract inhibited the ethanol extract at a concentration range of 50-1000 μg / ml. Increased concentrations of the ethanol extract of A. trichamygdalus fruit in the presence of copper have been shown to increase DNA cut.
Authors and Affiliations
İsmet Meydan, Halit Demir
Keywords
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- EP ID EP415064
- DOI 10.9790/264X-0402014144.
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