Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats

Biological research: BR

Gloria A Otunola¹  Adenike T Oladiji²  Anthony J Afolayan²  Oyelola B Oloyede³ 

[1] Current address Medicinal Plant and Economic Development Research Centre, Department of Botany, University of Fort Hare, South Africa;Department of Biochemistry, University of Ilorin, Ilorin, Nigeria;Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria

关键词: Lipid peroxidation;    Oxidative stress;    Spices;    Hypercholesterolemia;    ROS;   

DOI  :  10.1186/0717-6287-47-5

学科分类：生物科学（综合）

来源: BioMed Central

【 摘 要 】

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. Pronounced oxidative stress in the hypercholesterolemic rats evidenced by significant (p 

【 授权许可】

CC BY