Influence of spices and spice principles on hepatic mixed function oxygenase system in rats.

Sambaiah, K. and Srinivasan, K. (1990) Influence of spices and spice principles on hepatic mixed function oxygenase system in rats. Indian Journal of Biochemistry and Biophysics, 26 (4). pp. 254-258.

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Abstract

Hepatic mixed function oxygenase system (MFOS) was studied in rats fed on spice principles, including capsaicin, piperine and curcumin and also the spices cumin, ginger, fenugreek, cinnamon, asafoetida, mustard and tamarind each at 2 dietary levels. Liver microsomal cytochrome P450-dependent aryl hydroxylase was generally stimulated by those spice principles and spices. Cumin, ginger and fenugreek also stimulated the activities of cytochrome P450 and cytochrome b5 and cumin and tamarind stimulated N-demethylase activity. NADPH-cytochrome c reductase and glucuronyl transferase activities, however, were not affected.

Item Type:	Article
Uncontrolled Keywords:	Spices-; mixed-function-oxidase; liver-
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Aug 2021 11:35
Last Modified:	23 Aug 2021 11:35
URI:	http://ir.cftri.res.in/id/eprint/6545

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