| Autor: | K.R. Anilakumar, K.R. Sudarshana Krishna, K.R. Viswanathan, K. Santhanam, Farhath Khanum |
|---|---|
| Rok vydání: | 2000 |
| Předmět: |
Vitamin
chemistry.chemical_classification Antioxidant Glutathione peroxidase medicine.medical_treatment Glutathione reductase Retinol Curry Glutathione chemistry.chemical_compound Biochemistry chemistry Chemistry (miscellaneous) Dimethylhydrazine medicine Food science computer Food Science computer.programming_language |
| Zdroj: | Plant Foods for Human Nutrition. 55:347-355 |
| ISSN: | 0921-9668 |
| DOI: | 10.1023/a:1008148531495 |
| Popis: | Curry leaves are one of the spices used in Indian dishes for aroma and preservation. There are no reports on the antioxidant properties of curry leaves. In this study, the antioxidant potential of curry leaves in rats treated with a known chemical carcinogen, dimethylhydrazine hydrochloride (DMH) was investigated. Food intake was reduced in the rats fed curry leaf-supplemented diet but the body and the organ weights were not affected. Vitamin A content in the liver was significantly increased whereas glutathione (GSH) content was not altered. A 50% reduction was seen in the micronuclei induced by DMH and a 30% reduction in the activity of gamma-glutamyl transpeptidase when the rats were fed a curry leaf-supplemented diet. These results indicate that curry leaves have high potential as reducer of the toxicity of DMH. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink