Effect of dietary turmeric (Curcuma longa) on iron-induced lipid peroxidation in the rat liver.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2278/
FCT-04-94 |
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| Title |
Effect of dietary turmeric (Curcuma longa) on iron-induced lipid peroxidation in the rat liver.
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| Creator |
Pulla Reddy, A. C.
Lokesh, B. R. |
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| Subject |
30 Spices/Condiments
19 Lipids-oils/fats |
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| Description |
Male Wistar rats were fed a control diet or the control diet supplemented with 1% (by weight) turmeric for 10 wk. In rats injected with 30 mg Fe2+/kg body weight, lipid peroxidation was 29 and 35% lower in liver homogenates and microsomes, respectively, of turmeric-fed rats than in those of rats fed the control diet. The activities of superoxide dismutase, catalase and glutathione peroxidase were higher (by 19, 19 and 20%, respectively) in liver homogenates of rats fed the turmeric-containing diet in comparison with the controls. These studies indicate that dietary turmeric lowers lipid peroxidation by enhancing the activities of antioxidant enzymes.
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| Date |
1994
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| Type |
Article
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2278/1/Food_and_Chemical_Toxicology%2C_Volume_32%2C_Issue_3%2C_March_1994%2C_Pages_279-283.pdf
Pulla Reddy, A. C. and Lokesh, B. R. (1994) Effect of dietary turmeric (Curcuma longa) on iron-induced lipid peroxidation in the rat liver. Food and Chemical Toxicology , 32 (3). pp. 279-83. ISSN 0278-6915 |
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