ALLIUM URSINUM L. LEAVES COMPONENTS MODIFIED THE PHYSICO-CHEMICAL PROPERTIES OF RED BLOOD CELLS PROTECTING THEM FROM THE EFFECTS OF OXIDATIVE STRESS
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The aim of the study is to determine the antioxidant activity and influence of Allium ursinum L. leaf extract on physicochemical and electrical properties of erythrocytes in order to help clarify its capacity to alleviate oxidative stress. The phenolic compounds were isolated from the leaves of bear garlic. The composition of the extract is well documented and was earlier analyzed quantitatively and qualitatively by UPLC methods. The impact of the extract constituents on the erythrocyte membrane properties was determined on the basis of its osmotic fragility, fluidity, organization of the hydrophilic area and transmembrane potential with spectrophotometric and fluorimetric methods. Furthermore, the effect of the extract on the level of membrane lipid oxidation and also on the extent of hemolysis of erythrocytes subjected to oxidation induced by AAPH compound was determined. The study showed that the extract at 40 µg/mL lowers the level of erythrocyte hemolysis caused by 76.8% oxidation. In addition, the extract protects lipid membranes against hemolysis better than ascorbic acid. The extract, in examined range of concentrations, did not induce hemolysis of erythrocytes, caused small decrease in their electric potential and osmotic fragility, and increased disorder of the polar heads of membrane lipids. The high antioxidant efficiency and determined effects of the interaction of bear garlic leaf extract with the erythrocyte membrane suggest that its constituents may not only protect cells against free radicals but also mitigate the effects of oxidative stress.
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