Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats

• Main Authors: Gloria A Otunola, Oyelola B Oloyede, Adenike T Oladiji, Anthony J Afolayan
• Format: Article
• Language: English
• Published: BMC 2014-01-01
• Series: Biological Research
• Subjects: Lipid peroxidation; Oxidative stress; Spices; Hypercholesterolemia; ROS
• Online Access: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100005&lng=en&tlng=en

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.