Evaluation of antioxidant and antigenotoxic effects of kahwa (original) (raw)

Kahwa is an aromatic, refreshing and stimulant traditional drink made of various constituents like saffron, cardamom, cinnamon, clove, liquorice and green tea leaves. The people of Kashmir use several forms of kahwa depending upon the ingredients added, which may have different health benefits. This is the first study to demonstrate the antioxidant and antigenotoxic potential of one of the common forms of kahwa consumed in Baramulla district of Jammu & Kashmir (J&K). The ingredients used for the preparation of this kahwa are saffron, cinnamon and green cardamom. The antioxidant and antigenotoxic effects of kahwa was evaluated by using various in vitro models like DPPH, ABTS, NO, lipid peroxidation, hemolysis and alkaline comet assay. The total phenol and flavonoid content was also determined by using gallic acid and quercetin as a standard. The IC50 values of kahwa for antioxidant assays, such as DPPH, ABTS, NO scavenging and anti lipid peroxidation were 2.15, 4.8, 8.4 and 0.56 mg/m...