Effect of green leaves used in traditional food preparations on DNA repair

Abstract

The thesis entitled “Effect of green leaves used in traditional food preparation on DNA repair” was conducted at the Department of Plant Biotechnology, College of Agriculture, Vellayani, Thirvananthapuram during 2007-2009 with an objective to test the effect of green leaf extracts of plants (Azima tetracantha, Cissampelos pareira, Myxopyrum serratulum, Pongamia pinnata and Thespesia populneus) used in traditional food preparations on DNA repair by employing the Comet Assay.

In the first set of treatments in the genotoxicity study, tomato seedlings, treated with two mutagens (Ethyl methanesulfonate and Methyl methanesulfonate) at different concentrations (0-4mM) over night under room temperature and dim light, showed significantly higher DNA damage, compared to control. In the second set of treatments in the genotoxicity study, tomato seedlings, treated with plant leaf extract, obtained by following two methods of extraction protocols, showed no genotoxicity effect.

In all the treatments (pre-supplementation, post-supplementation and co-supplementation treatments) of plant leaf extracts obtained by following two methods of extraction protocol, before, after and simultaneous treatments with mutagens (EMS and MMS at 4mM), in antigenotoxicity studies, tomato seedlings recorded significantly lower tail moment value, compared to control, indicating effective protection of DNA from damages by mutagens. This may be due to phytochemicals and biologically active components (non nutrient) of the test plant leaf extracts. These results can be of use in testing the leaf extracts of test plants in animal system, which in turn can be of use as a prophylactic measure against cancer and other disorders.