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Evaluating the effects of galbanic acid on hydrogen peroxide-induced oxidative DNA damage in human lymphocytes

Objective: Ferula szowitsiana has been widely used for medicinal purposes around the world. The anti-oxidant effect of F. szowitsiana had been proved. The current study aims to determine the protective effects of galbanic acid, a sesquiterpene coumarin from F. szowitsiana, against hydrogen peroxide...

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Detalles Bibliográficos
Autores principales: Shirani, Kobra, Behravan, Javad, Mosaffa, Fatemeh, Iranshahi, Mehrdad, Mehmankhah, Babak, Razavi-Azarkhiavi, Kamal, Karimi, Gholamreza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Mashhad University of Medical Sciences 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4224711/
https://www.ncbi.nlm.nih.gov/pubmed/25386396
Descripción
Sumario:Objective: Ferula szowitsiana has been widely used for medicinal purposes around the world. The anti-oxidant effect of F. szowitsiana had been proved. The current study aims to determine the protective effects of galbanic acid, a sesquiterpene coumarin from F. szowitsiana, against hydrogen peroxide (H(2)O(2)) - induced oxidative DNA damage in human lymphocytes. Materials and Methods: Human lymphocytes were incubated with H(2)O(2) (0, 25, 50, 100, and 200 µM), galbanic acid (200 and 400 µM) and a combination of galbanic acid (200 and 400 µM) and H(2)O(2) (25 µM) at 4 C for 30 minutes. Solvents of galbanic acid without H(2)O(2) were used as negative controls. Results: The findings of this study demonstrated that H(2)O(2) exposure leads to a significant concentration-dependent increase in DNA damage. Galbanic acid did not cause DNA damage compared with the control cells. Data showed that galbanic acid does not have a protective effect against H(2)O(2)-induced oxidative DNA damage in human lymphocytes. Conclusion: According to the results, it is concluded that the capability of F. szowitsiana in reducing reactive oxygen species and the anti-inflammatory property of its methanolic extract may be due to its other ingredients.