Decalepis hamiltonii roots boost antioxidant status of rat liver and brain

Journal of the Science of Food and Agriculture - Tập 89 Số 14 - Trang 2461-2466 - 2009
Anup Srivastava1, T. Shivanandappa2
1Department of Pathology, Center for Free Radical Biology, University of Alabama at Birmingham, Birmingham, AL 35294, USA.
2Department of Food Protectants and Infestation Control, Central Food Technological Research Institute, Mysore 570020, Karnataka, India

Tóm tắt

AbstractBACKGROUND: Roots of Decalepis hamiltonii are traditionally consumed as pickles and juice for their health benefits. We have earlier demonstrated the antioxidant property of the root extract and identified the constituent antioxidant molecules.RESULTS: This paper reports the effect of multiple‐dose (7, 15, and 30 days) treatment of Decalepis hamiltonii aqueous root extract (DHA) (50 and 100 mg kg−1 body weight) on the antioxidant profile of rat liver and brain. Activities of the antioxidant enzymes superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione reductase (GR), and glutathione‐S‐transferase (GST) were increased and glutathione content was elevated in both liver and brain, apart from reduction in the basal level of lipid peroxidation. DHA induced stronger antioxidant boost in brain by increasing the activities of SOD, CAT, and GPx compared to liver.CONCLUSION: As failure to grapple with oxidative stress is an important factor in the etiology of several diseases, DHA's effects on improvement of antioxidant status could provide a scientific justification for the health‐promoting properties attributed to it. Copyright © 2009 Society of Chemical Industry

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Thông tin xuất bản

Journal of the Science of Food and Agriculture

Tập 89 Số 14

2461-2466

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