Antioxidant potential of garlic and turmeric mixture–A Traditional Indonesian formulation

Abstract

Garlic (<i style="mso-bidi-font-style:normal">Allium sativum</i> L.) and Turmeric (<i style="mso-bidi-font-style:normal">Curcuma longa </i>L.) are known as cooking spices and as traditional drugs that can control several diseases such as diabetes and hyperlipidemia. Many studies on garlic and turmeric have been done previously in the laboratory. Antioxidant deactivates free radicals which involve in many diseases such as atherosclerosis, aging, immune suppression, cancer and diabetes. Herbal medicine usually used in combination to enhance the activity. Therefore, this study was aimed to determine the antioxidant activity of combination of garlic and turmeric. In this study, antioxidant activity of garlic bulb water extract and turmeric ethanol extract had been examined <i style="mso-bidi-font-style:normal">in vitro</i> using DPPH method and activity of the extract and its combination had been examined using lipid peroxidation method <i style="mso-bidi-font-style: normal">in vitro</i> and in Swiss Webster female rats <i style="mso-bidi-font-style: normal">ex vivo</i>. The EC₅₀ of <i style="mso-bidi-font-style:normal">in vitro</i> DPPH scavenging of garlic and turmeric extracts were 4237.61 and 104.91 µg/mL and the lipid peroxidation scavenging of garlic, turmeric, and garlic-turmeric (1:1) extracts were 4270.1, 2001.12, and 1631.13 µg/mL, respectively. Garlic and turmeric extract of 200 mg/kg body weight (bw) each and combination of both 50-50 and 200-200 mg/kg bw scavenged lipid peroxidation significantly compared to control by 35.40, 22.71, 19.75, and 34.55 % (p<0.05). Combination of garlic and turmeric extract showed higher antioxidant activity <i style="mso-bidi-font-style:normal">in vitro</i> compared to each extract, but in <i style="mso-bidi-font-style:normal">ex-vivo</i> study showed similar effect.