Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats
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 d...
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doaj-189cb1a546964967a456a33eb984e7222020-11-24T21:29:01ZengBMCBiological Research0716-97602014-01-014701610.1186/0717-6287-47-5S0716-97602014000100005Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental ratsGloria A Otunola0Oyelola B Oloyede1Adenike T Oladiji2Anthony J Afolayan3University of Fort HareUniversity of IlorinUniversity of IlorinUniversity of Fort HareBACKGROUND: 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.http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100005&lng=en&tlng=enLipid peroxidationOxidative stressSpicesHypercholesterolemiaROS |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Gloria A Otunola Oyelola B Oloyede Adenike T Oladiji Anthony J Afolayan |
spellingShingle |
Gloria A Otunola Oyelola B Oloyede Adenike T Oladiji Anthony J Afolayan Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats Biological Research Lipid peroxidation Oxidative stress Spices Hypercholesterolemia ROS |
author_facet |
Gloria A Otunola Oyelola B Oloyede Adenike T Oladiji Anthony J Afolayan |
author_sort |
Gloria A Otunola |
title |
Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats |
title_short |
Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats |
title_full |
Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats |
title_fullStr |
Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats |
title_full_unstemmed |
Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats |
title_sort |
selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats |
publisher |
BMC |
series |
Biological Research |
issn |
0716-9760 |
publishDate |
2014-01-01 |
description |
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. |
topic |
Lipid peroxidation Oxidative stress Spices Hypercholesterolemia ROS |
url |
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100005&lng=en&tlng=en |
work_keys_str_mv |
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