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The common name in Thailand is called “BuaSai” and has been used a part of stem as vegetable. For
the part of the fl owers used as one kind of ingredients in a Thai traditional recipe called Yahom.
Methods: The phytochemical contents of N. lotus fl owers were analysed using HPLC technique
comparing with authentic standard. The evaluation of antioxidant activity in ethanolic extract of N. lotus
fl owers using the 2,2-Diphenyl-1-picrylhydrazin (DPPH) radical scavenging assay and lipid peroxidation
(b-carotene bleaching model). The anti-oxidative DNA damage was performed following pre-treatment
TK6 cells with extracts at concentration of 37.5, 75 and 150 μg/mL for 24 hr follow by H2O2 induction.
Results: The ethanolic extracts of N. lotus fl owers were composed of phenolic and fl avonoid compounds
such as gallic acid, corilagin, geraniin, ellagic acid, kaempferol-3-β-D-glucopyranoside and quercetin.
Anti-oxidant activity value (EC50 ) was 1.56 μg/mL and 2.8 μg/mL that determined using DPPH and
β–carotene bleaching assay, respectively. The range of those concentration was showed as the dose
response of DNA protective effect at the percentage of 56.55±4.87, 90.96±0.97 and 93.53±0.78.
Conclusion: N. lotus fl owers extract showed high potent of anti oxidative DNA-damage activity due to
phenolic and fl avonoid compounds in crude extracts. Thus, the N. lotus fl owers extract could be used
as anti-aging agent in nutraceutical and cosmetic applications.
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