Abstract
The in vitro antioxidant activity of curcumin/capsaicin/combined curcumin and capsaicin was evaluated by employing various chemical and biochemical methods. The chemical methods involved reducing power and radical scavenging assays, while biochemical assays employed H2O2induced oxidative stress in erythrocytes, hemoglobin and DNA. Curcumin/capsaicin have shown 2, 2-diphenyl-1-picrylhydrazyl (DPPH), NO and OH radical scavenging property, whilst combined curcumin & capsaicin has shown additive antioxidant property. Further in biochemical assays, curcumin/capsaicin has shown protective activity against H2O2 induced oxidative stress in erythrocytes, hemoglobin and DNA. Conversely, combined curcumin & capsaicin yet again has shown additive property against H2O2 induced erythrocytes and DNA oxidation, while in hemoglobin assay it has become synergistic. The present study revealed additive as well as synergistic efficacy of combined curcumin and capsaicin.