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Effect of dietary turmeric (Curcuma longa) on iron-induced lipid peroxidation in the rat liver.

Pulla Reddy, A. C. and Lokesh, B. R. (1994) Effect of dietary turmeric (Curcuma longa) on iron-induced lipid peroxidation in the rat liver. Food and Chemical Toxicology , 32 (3). pp. 279-83. ISSN 0278-6915

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Abstract

Male Wistar rats were fed a control diet or the control diet supplemented with 1% (by weight) turmeric for 10 wk. In rats injected with 30 mg Fe2+/kg body weight, lipid peroxidation was 29 and 35% lower in liver homogenates and microsomes, respectively, of turmeric-fed rats than in those of rats fed the control diet. The activities of superoxide dismutase, catalase and glutathione peroxidase were higher (by 19, 19 and 20%, respectively) in liver homogenates of rats fed the turmeric-containing diet in comparison with the controls. These studies indicate that dietary turmeric lowers lipid peroxidation by enhancing the activities of antioxidant enzymes.

Item Type: Article
Uncontrolled Keywords: Curcumin, turmeric, lipid peroxidation
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2011 09:00
Last Modified: 29 Dec 2016 13:15
URI: http://ir.cftri.com/id/eprint/2278

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