Evaluation of the Oxidative Stress Status of Albino Rats Fed with Compounded Spices

Authors

  • N. Nwachukwu DEPARTMENT OF BIOCHEMISTRY, SCHOOL OF SICENCES, FED. UNIVERSITY OF TECHNOLOGY, PMB 1526, OWERRI IMO STATE
  • E. E. J. Iweala

Keywords:

Mixed Spiced Diet, Oxidative Stress, Nutritional Therapy, Rats

Abstract

In this study, the effect of mixed spiced diet, Ocimium gratissium (Ncheanwu), and Gongronema latifolium (utazi) on the oxidative stress status of albino rats was evaluated using a total of forty eight apparently healthy adult rats of both sexes, mean body weight 135.18 ± 11.25g. The rats were divided into four groups of twelve rats representing three diet groups and a control. Feeding was done twice daily for a period of three months, while analysis was done every two weeks throughout the period of the study. All the rats were provided with water and fed adlibitum. Parameters determined include malonylaldehyde oxidative stress index, antioxidant enzymes and vitamins, peroxidase activity and vitamins C and E respectively, and also glutathione another antioxidant in the cell. Result showed that the serum levels of peroxidase, glutathione and vitamins C and E significantly (P ≤ 0.05) increased in all the diet groups while the serum levels of malonylaldehyde rather decreased significantly (P≤ 0.05) also in all the diet groups as compared with the control group. Therefore, the spices individually or in combined form have the potential to combat the oxidative stress effect and possible complications in the animal system.

 

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Published

2014-04-22

How to Cite

Nwachukwu, N., & Iweala, E. E. J. (2014). Evaluation of the Oxidative Stress Status of Albino Rats Fed with Compounded Spices. Asian Journal of Agriculture and Food Sciences, 2(2). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/868

Issue

Vol. 2 No. 2 (2014): April 2014

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Articles

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