Chromium-induced accumulation of peroxide content, stimulation of antioxidative enzymes and lipid peroxidation in green gram (Vigna radiata L. cv. Wilczek) leaves

Chromium (Cr)-induced oxidative damage and changes in contents of chlorophyll, protein, peroxide and malondialdehyde (MDA) and activities of enzymatic antioxidants were investigated in 4-day-old green gram (Vigna radiata L. cv. Wilczek) seedlings. Cr increased the contents of peroxide and MDA but decreased the contents of chlorophyll and proteins. Cr reduced the activities of catalase (CAT) and glutathione reductase (GR), but increased the activity of superoxide dismutase (SOD) in green gram leaves. Lipid peroxidation is considered to be an important mechanism of Cr-induced oxidative damage in green gram leaves. The peroxidation of lipids can be initiated by free radicals. The effects of Crinduced oxidative damage and increase in the contents of peroxide and MDA in green gram leaves can be minimized by pretreatment with ascorbic acid (AA) and reduced glutathione (GSH) or both.