In Vitro Antioxidant and Bioactive Component Analysis of Himalayan Spice Faran (Allium Stracheyi)

Reactive oxygen species (ROS), a group of highly reactive molecules derived from oxygen metabolism, have been implicated in numerous health disorders. As a result, there has been growing interest in the potential of antioxidant-based drugs and natural antioxidants for treating complex diseases. This study aimed to assess the antioxidant potential of the Himalayan spice Faran (Allium Stracheyi) by determining the presence of phytochemicals such as phenols and flavonoids and evaluating its in vitro antioxidant activity using various assays. Chloroform, petroleum ether, and aqueous extracts of Allium Stracheyi leaves were tested using DPPH radical scavenging assays, ferric reducing antioxidant power, total antioxidant capacity and reducing power assay. The Chloroform extracts demonstrated significantly higher (p≤0.05) levels of phytochemicals and superior antioxidant activity compared to the other extracts. These findings suggest that Faran could be a promising candidate for developing nutraceuticals to treat diseases such as diabetes and cancer.