ESTIMATION OF REDUCED GLUTATHIONE LEVEL OF CURRY LEAF AND GREEN LEAF AQUEOUS EXTRACT

The antioxidants contained in vegetables play an important role in the maintenance of health and prevention of disease. A number of vitamins such as A, C, E, as well as carotene are excellent antioxidants, which also contribute to good health through other mechanisms, such as being co-factors for certain enzymes, involvement in oxidation-reduction reactions. Glutathione is a tripeptide that plays a pivotal role in critical physiological processes resulting in effects relevant to diverse disease pathophysiology such as maintenance of redox balance, reduction of oxidative stress, enhancement of metabolic detoxification, and regulation of immune system function. This research was carried out to estimate the reduced glutathione level of curry leaf and green leaf aqueous extract. The result show there was significant increase in the GSH of curry leaf (4.67± 1.60 unit/g FW) when compared with green leaf (1.67±0.10 unitg/g FW). Alternative medicine in management of different diseases is gaining in importance and emerging as an extensive field of research for the drug development industry. Different dietary factors and nutritional components are emerging in future therapeutics either as magical healers or as protective shields in ensuing fatal diseased conditions. In conclusion curry leaf have more GSH to green leaf. Further studies has to be required in future to evaluate various activities from the isolated compounds of Murraya koenigii and green leaf by using experimental animal models. I also recommend the inclusion of curry leaf to our diet due to its GSH content.