In-vitro Antioxidant and Metal Chelation Properties of Ginger, Garlic and Turmeric Extracts: A Nutraceutical Approach to Reducing Oxidative and Metal-Induced Stress

Abstract

Heavy metal exposure and toxicity pose significant risks to human health, resulting in endocrine dysruption, oxidative stress, neurodegeneration and breakdown of the immune system. This study investigated the in vitro antioxidant and metal chelating capacity of combined extracts of ginger, garlic, and turmeric. In vitro antioxidant potentials were determined using 2,2-diphenyl-1-picryl-hydrazyl (DPPH), nitric oxide, hydroxyl radical scavenging assays, reducing power (Fe³⁺ -Fe²⁺ transformation), metal chelation (inhibition Fe²⁺-ferrozine complex formation) and total antioxidant capacity (TAC). Extract groupings included 100% single-plant extracts and Percentage combinations of ginger, garlic and turmeric, yielding nine formulations in total for comparative assessment. The results showed that Group 5 (40% ginger; 30% garlic; 30% turmeric) and Group 9 (40% turmeric; 30% garlic; 30% ginger) demonstrated the highest levels of DPPH radical scavenging activity, achieving over 84% inhibition at 1000 μg/ml. Group 5 also demonstrated the highest nitric oxide and hydroxyl radical scavenging outcome in the assay achieving 94.98% inhibition at 2000 µg/mL and 90.75% inhibition at 1000 µg/ml.an 86.77% inhibition at 4000 µg/ml respectively. The synergistic activities of the combined extracts demonstrated marked antioxidant and metal -chelating properties, indicating them as potential nutraceuticals for interventions against oxidative and metal-induced stress.