The Potentially Anticarcinogenic Flavonoids in Vegetables, Fruits and Spices

  • S. M. Tuladhar Research Centre for Applied Science and Technology (RECAST), Tribhuvan University, Kirtipur; Kathmandu
  • G. B. Bajracharya Research Centre for Applied Science and Technology (RECAST), Tribhuvan University, Kirtipur, Kathmandu
  • D. R. Pokharel Research Centre for Applied Science and Technology (RECAST), Tribhuvan University, Kirtipur; Kathmandu
  • R. Giri Research Centre for Applied Science and Technology (RECAST), Tribhuvan University, Kirtipur, Kathmandu

Abstract

Some commonly consumed vegetables, fruits and spices were screened by thin layer chromatography for  potentially anticarcinogenic flavonoids namely quercetin (I), kaempferol (II), myricetin (III), luteolin (IV) and  apigenin (V). The anticarcinogenic flavonoid contents were also measured spectrophotometrically in vegetables, fruits and spices commonly available in Nepal.
Published
2015-11-23