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Decalepis hamiltonii roots boost antioxidant status of rat liver and brain

Anup, Srivastava and Shivanandappa, T. (2009) Decalepis hamiltonii roots boost antioxidant status of rat liver and brain. Journal of the Science of Food and Agriculture, 89. pp. 2461-2466.

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Abstract

BACKGROUND: 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.

Item Type: Article
Uncontrolled Keywords: Decalepis hamiltonii; antioxidant enzymes; lipid peroxidation; glutathione
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Food Protectants and Infestation Control
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Feb 2010 09:47
Last Modified: 04 May 2012 10:25
URI: http://ir.cftri.com/id/eprint/9335

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