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 =&...

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Autores principales:	Otunola,Gloria A, Oloyede,Oyelola B, Oladiji,Adenike T, Afolayan,Anthony J
Lenguaje:	English
Publicado:	Sociedad de Biología de Chile 2014
Materias:	Lipid peroxidation Oxidative stress Spices Hypercholesterolemia ROS
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100005
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spelling	oai:scielo:S0716-976020140001000052015-10-30Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental ratsOtunola,Gloria AOloyede,Oyelola BOladiji,Adenike TAfolayan,Anthony J Lipid peroxidation Oxidative stress Spices Hypercholesterolemia ROS 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.info:eu-repo/semantics/openAccessSociedad de Biología de ChileBiological Research v.47 20142014-01-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100005en10.1186/0717-6287-47-5
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Lipid peroxidation Oxidative stress Spices Hypercholesterolemia ROS
spellingShingle	Lipid peroxidation Oxidative stress Spices Hypercholesterolemia ROS Otunola,Gloria A Oloyede,Oyelola B Oladiji,Adenike T Afolayan,Anthony J Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats
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.
author	Otunola,Gloria A Oloyede,Oyelola B Oladiji,Adenike T Afolayan,Anthony J
author_facet	Otunola,Gloria A Oloyede,Oyelola B Oladiji,Adenike T Afolayan,Anthony J
author_sort	Otunola,Gloria A
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	Sociedad de Biología de Chile
publishDate	2014
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100005
work_keys_str_mv	AT otunolagloriaa selectedspicesandtheircombinationmodulatehypercholesterolemiainducedoxidativestressinexperimentalrats AT oloyedeoyelolab selectedspicesandtheircombinationmodulatehypercholesterolemiainducedoxidativestressinexperimentalrats AT oladijiadeniket selectedspicesandtheircombinationmodulatehypercholesterolemiainducedoxidativestressinexperimentalrats AT afolayananthonyj selectedspicesandtheircombinationmodulatehypercholesterolemiainducedoxidativestressinexperimentalrats
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Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats

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