Reducing Free Radical Potential Of Echinochloa Frumentacea: A Millet From Uttarakhand Himalayas

Abstract

Oxidative stress is produced by overproduction of free radicals such as reactive oxygen species and reactive nitrogen species, that produces harmful effect by damaging the biomolecules (lipids, proteins and DNA). It decreases the antioxidant defense system of body by increasing the lipid peroxidation and plays a key role in frequent pathological diseases like ageing, cancer, cardiovascular disease, neurological disorders, diabetes & ischemia. The aim of this review is to explore antioxidant potential of Echinochloa frumentacea (Sawa rice) that reduces/neutralize the free radicals. Phytoconstituents present in Sawa rice such as phenolic compounds, flavonoids, amino acids, alkaloids, terpenoids, saponins and fatty acids are responsible for its antioxidant property. Plants that show antioxidant property have been scientifically proven to minimize the impact of free radicals via DPPH assay, superoxide anion, nitric oxide, hydroxyl ion and hydrogen peroxide radical assays. This study concluded that Sawa rice possess high antioxidant activity that neutralizes the free radicals. So, there is a need of pharmacological evaluation of this plant against free radical induced disease/condition and formulation of pharmaceutical compounds.