Nutritional composition and antioxidative stress properties in boiled tuberous rhizome of Neel Kamal (Nymphaea nouchali Burm. f.)

Anand, Ajay ; Priyanka, Ukkujuri ; Nayak, Vadithe Lakshma; Zehra, Amtul ; Babu, Katragadda Suresh; Tiwari, Ashok Kumar

Abstract

Nymphaea nouchali (Burm. f.) is known as Neel Kamal, Utpal, Kumud and Indeevar in India. Its tuberous rhizome is used for the preparation of various vegetable items, curries and pickles, and is also consumed boiled or roasted. It finds application in folk medicine for the treatment of a number of disease conditions. In this research macro- and micronutrients profiling along with phytochemical analysis of the boiled tuberous rhizome of N.nouchali was carried out. Furthermore, antioxidant activities and antioxidative stress potentials of aqueous methanol extract of boiled tuber were also evaluated. Boiled tuber presents a rich source of carbohydrate, protein, fat, fibres, essential amino acids and fatty acids. Simultaneously, vitamins and minerals were also present in ample amounts. The aqueous methanol extract of boiled tuber contains potent antioxidant phytochemicals. In vitro analysis on HEK-293, CHO and NIH 3T3 cell lines reveal that it effectively quashes H2O2 induced oxidative stress and protects DNA against free radical-induced damage. This research demonstrates that N. nouchali tuber can become an economical dietary adjunct and functional food full of macro- and micronutrient that can help fight against oxidative stress originating due to modern lifestyle induced metabolic disorders. This is the first report presenting nutritional composition and antioxidative stress properties in the boiled tuber of N. nouchali.


Keyword(s)

Antioxidant; Antioxidative stress property; DNA damage; Neel kamal; Nutritional composition; Nymphaea nouchali.


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