ln vitro inhibition of lipid peroxidation:
The extent of inhibition of in vitro lipid peroxidation by Kasini plus is presented in Table V.
Table V
Extent of inhibition of in vitro lipid peroxidation by
Kasini plus

The extent of inhibition is maximum in cold-water extract, which may be due to the presence of the antioxidants, ascorbic acid, tocopherols, phenols, flavonoids and the enzymic antioxidants. The extent of inhibition of lipid peroxidation in the hot water extract was only 27.5% of that exhibited by the cold-water extract. This indicates that there is a considerable loss of antioxidants when hot water extract is prepared.
Ascorbate protects plasma LDL lipids from peroxidative damage (Frei, 1991). Vegetable oils contain varying amounts of vitamin E and carotenoids, which can act as antioxidants, detoxifying hydroxy, and peroxy radicals thus, controlling lipid peroxidation (Lommitski el al., 1991).
Miyake et al. (1998) reported that flavonoids significantly decreased the concentration of TBARS in the serum, liver and kidney of diabetic rats.
These findings suggest that Kasini plus a rich source of these antioxidants will be very effective in inhibiting lipid peroxidation and thereby, prevent many diseases.