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Table 1 DNA damage protection activity in extracts prepared from natural resources

From: DNA damage protection: an excellent application of bioactive compounds

Natural resource Extraction phase Extraction temperature Type of bioactive compounds present DNA damage protection References
L. indica, P. furcatus, C. asiatica, A. vasica and T. indica Methanol 25 °C ND Detected Khurana et al. (2010)
Sea Squirt (Styela clava) Ethanol 25 °C ND Detected Park et al. (2010)
Coriandrum sativum Hexane, dichloromethane, ethyl acetate, methanol and water 40 °C Ascorbic acid, coumaric acid, Cinnamic acid, 4,4,5,7,8-pentamethyl-3,4-2H-isocoumarin-3-one, 1,3,4 tris(trimethylsilyloxy)octadecan-2-amine and l-valine Detected Tang et al. (2013)
Bidens alba, Lycium chinense, Mentha arvensis,
Plantago asiatica, Houttuynia cordata and Centella asiatica
Water, methanol 90 °C Myricetin, morin, quercetin, kaempferol Detected Lin et al. (2013)
Balone (Haliotis discus hannai Ino) Water 80 °C ND Detected Hasnat et al. (2015)
Apple pomace enriched bakery products Water, methanol Room temperature Gallic acid, catechin, chlorogenic acid, caffeic acid, epicatechin, p-coumaric acid, ferulic acid, protocatechuic acid, quercetin Detected Sudha et al. (2016)
Pearl millet Ethanol 50% 44.5 °C Ascorbic acid, gallic acid, p-coumaric acid Detected Salar et al. (2017b)
Bael (Aegle marmelos) flower Methanol (80%), ethanol (50%), ethanol (80%) and water 60 °C Gentisic acid, vanillic acid, syringic acid, chlorogenic acid, caffeic acid, p-coumaric acid, catechin, quercetin Detected Chandrasekara et al. (2018)
Amazon moss Water, methanol, ethanol and hydroalcoholic acid 25 °C Catechin, flavone, flavanones, chalcones, quercetin Detected Fernandes et al. (2018)
Convolvulus pluricaulis Ethanol (70%) ND 2-Butanone, pentanoic acid, cinnamic acid, silane, decanoic acid, 2pentanol, ascorbic acid, 10-Bromodecanoic acid, tridecane, Phthalic acid, eicosane, Octatriacontyl pentafluoropropionate, 1-Octadecanesulphonyl chloride, Squalene and vitamin-E Detected Rachitha et al. (2018)
Germinated peanut Ethanol (80%) 40 °C p-coumaric acid, trans-resveratrol Detected Limmongkon et al. (2018)
Flaxseed-wheat rusks Ethanol (50%) 45 °C ND Detected Kaur et al. (2018b)
Tulsi (Ocimum tenuiflorum) seeds Ethanol, methanol, acetone, chloroform 44.5 °C Catechol, p-coumaric acid, cinnamic acid, gallic acid Detected Kaur et al. (2018a)
Oats (Avena sativa) Ethanol (50%) 45 °C ND Detected Singh et al. (2018a, b)
  1. ND not detected