Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats
Biol. Res
; 47: 1-6, 2014. graf
Artigo
em Inglês
| LILACS
| ID: lil-710928
Biblioteca responsável:
CL1.1
ABSTRACT
BACKGROUND:
Effect of aqueous extracts of Allium sativum (garlic), Zingiber officinale (ginger), Capsicum fructensces (cayenne pepper) and their mixture on oxidative stress in rats fed high Cholesterol/high fat diet was investigated. Rats were randomly distributed into six groups (n = 6) and given different dietary/spice treatments. Group 1 standard rat chow (control), group 2, hypercholesterolemic diet plus water, and groups 3, 4, 5, 6, hypercholesterolemic diet with 0.5 ml 200 mg · kg-1 aqueous extracts of garlic, ginger, cayenne pepper or their mixture respectively daily for 4 weeks.RESULTS:
Pronounced oxidative stress in the hypercholesterolemic rats evidenced by significant (p < 0.05) increase in MDA levels, and suppression of the antioxidant enzymes system in rat's liver, kidney, heart and brain tissues was observed. Extracts of spices singly or combined administered at 200 mg.kg-1 body weight significantly (p < 0.05) reduced MDA levels and restored activities of antioxidant enzymes.CONCLUSIONS:
It is concluded that consumption of garlic, ginger, pepper, or their mixture may help to modulate oxidative stress caused by hypercholesterolemia in rats.
Texto completo:
Disponível
Coleções:
Bases de dados internacionais
Base de dados:
LILACS
Assunto principal:
Extratos Vegetais
/
Especiarias
/
Estresse Oxidativo
/
Dieta Hiperlipídica
/
Hipercolesterolemia
/
Fitoterapia
Tipo de estudo:
Estudo de etiologia
Limite:
Animais
Idioma:
Inglês
Revista:
Biol. Res
Assunto da revista:
Biologia
Ano de publicação:
2014
Tipo de documento:
Artigo
País de afiliação:
África do Sul
Instituição/País de afiliação:
University of Fort Hare/ZA