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Potentiation of antioxidant effect of dietary tender cluster beans (Cyamopsis tetragonoloba) by garlic (Allium sativum) in high-cholesterol fed rats
Shubhra, Pande and Srinivasan, Krishnapura (2013) Potentiation of antioxidant effect of dietary tender cluster beans (Cyamopsis tetragonoloba) by garlic (Allium sativum) in high-cholesterol fed rats. Canadian Journal of Physiology and Pharmacology. ISSN 0008-4212
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Can. J. Physiol. Pharmacol. 91 818–822.pdf - Published Version Restricted to Registered users only Download (193kB) |
Abstract
The antioxidant role of tender cluster beans (Cyamopsis tetragonoloba, CB), a rich source of soluble fibre was investigated in hypercholesterolemia induced oxidative stress situation in rats. In the context of dietary garlic potentiating the hypocholesterolemic influence of CB, we also examined if dietary garlic (Allium sativa) enhances the antioxidant potential of CB. Groups of Wistar rats were rendered hypercholesterolemic by feeding 0.5% cholesterol diet for 8 weeks. Dietary interventions were made by inclusion of 15% tender cluster beans powder or 1% garlic powder or their combination in high-cholesterol diet. Concentrations of antioxidant molecules and activities of antioxidant enzymes in blood and liver were examined. Dietary CB displayed antioxidant influence in terms of elevating ascorbic acid and glutathione concentrations and stimulating the activities of antioxidant enzymes both in blood and liver. The antioxidant effect of dietary CB was generally potentiated by co-administration of garlic. Thus, consumption of tender cluster beans and garlic together could form a strategy for improving body’s antioxidant status.
| Item Type: | Article |
|---|---|
| Additional Information: | Unmapped bibliographic data: M3 - doi: 10.1139/cjpp-2013-0082 [Field not mapped to EPrints] JO - Can. J. Physiol. Pharmacol. [Field not mapped to EPrints] |
| Uncontrolled Keywords: | antioxidant, tender cluster beans, dietary garlic, hypocholesterolemic |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 22 Sep 2016 10:30 |
| Last Modified: | 22 Sep 2016 10:30 |
| URI: | http://ir.cftri.res.in/id/eprint/11248 |
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