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Analysis of selected functional foods for Selenium and Zinc

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Author(s): Parvathy R. CHANDRAN | G. VASUNDHARA

Journal: International Journal of Medicinal and Aromatic Plants
ISSN 2249-4340

Volume: 2;
Issue: 1;
Start page: 38;
Date: 2012;
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Keywords: Minerals | Atomic absorption spectrophotometry | nutraceuticals | antioxidant property | phytochemicals

ABSTRACT
Some common food condiments and medicinal plants are supposed to possess antioxidant properties. They need to be studied and analyzed biochemically so that they can be utilized for several ailments. We have made an attempt to analyze minerals such as zinc and selenium since these form a part of antioxidant enzymes and they themselves are reported to be free radical scavengers. The study material included garlic, onion, garcinia and medicinal plant Asparagus and its bioconverted form Satavarigulam. The plant materials were predigested and samples were analyzed for the minerals such as selenium and zinc using atomic absorption spectrophotometry. Garlic was found to contain significant amounts of selenium and zinc. Asparagus lehyam is found to be devoid of selenium but contain small quantities of zinc. Thus antioxidant properties of garlic may be due to the presence of these minerals in addition to other factors such as flavanoids, ascorbic acid etc which needs further investigations.
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