Biochemical Effect of Antioxidant Nutraceuticals and Functional Foods on Hematology and Serum Lipid of Healthy Wister Rats (original) (raw)
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Review Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma
For a long time, the increased consumption of fruits and vegetables was considered critical in protecting humans against a number of diseases, such as cancer, diabetes, neurodegenerative diseases, and heart and brain vascular diseases. Presently, it is thought that the protective properties of these foods result from the presence of low-molecular antioxidants that protect the cells and their structures against oxidative damage. The alleged effect of reducing the risk for many diseases is not only due to the effect of individual antioxidants, such as a-tocopherol, ascorbic acid, or b-carotene, but also may be the result of antioxidant compounds not yet known or synergy of several different antioxidants present in fruits and vegetables. Studies on macromolecules (DNA, nucleotides, proteins) freeradical-related damage showed that diets enriched with extra servings of fruits and vegetables rich in b-carotene, tocopherols, and ascorbic acid had only limited effect on the inhibition of oxidation processes. A number of studies have shown, however, that consuming less common fruits and vegetables contribute much more to the reduction of free-radical processes, most likely because they contain a large amount of non-vitamin antioxidants, such as polyphenols and anthocyanins.
Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma
Nutrition, 2014
For a long time, the increased consumption of fruits and vegetables was considered critical in protecting humans against a number of diseases, such as cancer, diabetes, neurodegenerative diseases, and heart and brain vascular diseases. Presently, it is thought that the protective properties of these foods result from the presence of low-molecular antioxidants that protect the cells and their structures against oxidative damage. The alleged effect of reducing the risk for many diseases is not only due to the effect of individual antioxidants, such as a-tocopherol, ascorbic acid, or b-carotene, but also may be the result of antioxidant compounds not yet known or synergy of several different antioxidants present in fruits and vegetables. Studies on macromolecules (DNA, nucleotides, proteins) freeradical-related damage showed that diets enriched with extra servings of fruits and vegetables rich in b-carotene, tocopherols, and ascorbic acid had only limited effect on the inhibition of oxidation processes. A number of studies have shown, however, that consuming less common fruits and vegetables contribute much more to the reduction of free-radical processes, most likely because they contain a large amount of non-vitamin antioxidants, such as polyphenols and anthocyanins.
Effect of vitamin C on serum lipids and electrolyte profile of albino wistar rats
Nigerian Journal of Physiological Sciences, 2010
The effect of oral administration of vitamin C on serum lipids and electrolyte profile were investigated in albino rats of the Wistar strain. Eighteen (18) albino rats of opposite sexes weighing between 150-300g were used for the study and randomly assigned on the basis of body weight and litter origin to three study groups of six animals each. The control group received via oral route a placebo (4ml of distilled water), while test groups 1 and II received 100mg/kg body weight and 200mg/kg body weight of vitamin C in 2.5 ml and 5.0 ml of the vehicle via gastric intubation respectively. The administration of vitamin C for 30 days produced a significant (P<0.05) decrease in total cholesterol (TC), very low-density lipoprotein (VLDL) and low density lipoprotein (LDL) in the test groups versus control but there was no change in triglycerides (TG) and High density lipoprotein (HDL) levels. Computed HDL: LDL ratio also increased in the treatments relative to the control. Except for computed HDL: LDL ratio all the other changes were dose dependent and there was a slight non-significant increase in all electrolytes (Na + , K + and HCO -3 ) ions. The study confirms the hypocholesterolaemic effect of vitamin C and that Vitamin C has no adverse effect on serum electrolytes. It is suggested that its administration in moderate to high doses may protect against atherosclerosis and hypertension.
International Journal of Pharmacology, Phytochemistry and Ethnomedicine , 2016
Immunologic functions particularly cell-mediated immunity declines with age, contributing to the increased incidence of infectious diseases in the elderly. The study looked at vitamin C, vitamin E, and β-carotene levels in plasma of 150 healthy adults of 96 men and 54 women aged between 30 and 74 years. The subjects were randomly grouped into three at baseline for further dietary studies, The antioxidant dietary supplements were either 1 capsule per day of antioxidant nutraceutical (Forever living product) (containing vitamin E 10 mg, vitamin C 60mg and β-carotene 2000 mcg of vitamin A, or cheap affordable indigenous antioxidant functional foods of equivalent vitamin composition of oranges, carrots, and soybean or bottled water, and the first dose was dispensed and followed up for six months. The result showed that the vit C, E and β-carotene concentration of antioxidant treated groups were positively influenced than the placebo group (Grp 1 (AT-P) 6m. Grp 3 (AT-F) 6m was affected more positively than the antioxidant Grp 2 (AT-N) 6m. Vitamin C, E, and β-carotene concentrations of the elderly are beyond reference/normal range of blood plasma. Plasma Vitamin C and β-carotene concentration of the female was higher than the male. The vitamin E concentration in blood plasma of male is higher compare to female.
Aspects of antioxidant foods and supplements in health and disease
Nutrition Reviews, 2009
Free radicals generated as byproducts of normal metabolism can damage biologically relevant molecules. When their generation is increased, damage can also be increased, resulting in the development of many pathological conditions. Antioxidant defenses protect the body from the detrimental effects of free radicals. Dietary fruits and vegetables provide a reasonable amount of compounds that act as physiological antioxidants. Although existing knowledge does not allow a final and conclusive assessment of the relevance of antioxidants for health, it does provide the basis for its rational consideration. This paper addresses the specific aspects of antioxidant supplementation in health and disease.
Clinical pharmacology and therapeutic use of antioxidant vitamins
Fundamental & Clinical Pharmacology, 2007
The clinical use of antioxidants has gained considerable interest during the last decade. It was suggested from epidemiological studies that diets high in fruits and vegetables might help decrease the risk of cardiovascular disease. Therefore, supplements of vitamins C and E were applied through protocols aimed to prevent diseases such as atherosclerosis, preeclampsia or hypertension, thought to be mediated by oxidative stress. Despite the biological properties of these vitamins could account for an effective protection, as shown by several clinical and experimental studies, their efficacy remains controversial in the light of some recent clinical trials and meta-analyses. However, the methodology of these studies, criteria for selection of patients, the uncertain extent of progression of the disease when initiating supplementation, the lack of mechanistic studies containing basic scientific aspects, such as the bioavailability, pharmacokinetic properties, and the nature of the antioxidant sources of vitamins, could account for the inconsistency of the various clinical trials and meta-analyses assessing the efficacy of these vitamins to prevent human diseases. This review presents a survey of the clinical use of antioxidant vitamins E and C, proposing study models based on the biological effects of these compounds likely to counteract the pathophysiological mechanisms able to explain the structural and functional organ damage.
Antioxidants and Disease Prevention
European Journal of Clinical Nutrition, 1998
Antioxidants play important role in the prevention of free radical formation and helps in reducing various disorders such as cancer, aging, cardiovascular disease, cataracts, immune system decline, and brain dysfunction. There are several foods such as fruits, green leafy vegetables, tea, coffee, nuts and oilseeds which have been found to have good antioxidants potential. These dietary antioxidants such as vitamin A, vitamin C, vitamin E, carotenoids, phytochemicals etc. are found to have various disease preventive capacities. These antioxidants play an important role in protection against photo oxidative processes by acting as oxygen and peroxyl radical scavengers. These have the capacities of preventing cardiovascular diseases include atherosclerosis, coronary heart disease, arterial hypertension, and heart failure. Antioxidants stimulate the immune system by enhancing T-lymphocyte proliferation in response to infection increasing cytokine production and synthesis of immunoglobulin and protect membrane stability, including quenching or scavenging Reactive Oxygen Species. The present review highlights the health benefits of antioxidants with supporting evidence from animal studies and humans.
Effects of Vitamin C and E on lipid profile and kidney performance of Albino Rats
Biological & clinical sciences research journal, 2022
The current study has been intended to estimate the belongings of vitamins E and C on lipid profile and renal performance of Albino rats. Vitamin E is a chain breaking lipid dissolvable cancer prevention agent that has been utilized in the therapy of cardiovascular illnesses, immunological and hematological issues and peripheral neuropathy. Vitamin C is enormous in imperative metabolic exercises including tryptophan digestion, iron retention, development of ferritin as cell cancer prevention agent, electron transport framework and coenzyme for cathepsin, liver esterases and omega-oxidation of unsaturated fats. Vitamin C and E are known to be powerful antioxidant, utilization of vitamin C and E indicated significantly lowered hypertension and improved insulin activity and decline lipid profile. Both vitamin C and vitamin E decreased lipid per oxidation. Experiment was conducted on Albino rats and treated with different doses of vitamins according to the protocol. Albino rats were divided into 4 groups, out of four group one group called the control group and other 3 groups were treated groups, treated group A was supplemented with vitamin C, treated group B was supplemented with vitamin E), treated group C was supplemented with both vitamins together and fourth group (Group D) called the control group this group was given free access to food and water throughout the experiment. After completion of experimental period, rats were sacrificed for the collection of blood and blood was taken in EDTA for the collection of serum. Serum was collected for the analysis of higher density lipoprotein test (HDL), low density lipoprotein (LDL), very low-density lipoproteins test (VLDL), total cholesterol test (TG), meanwhile Urea test, Uric acid test and Creatinine test were examined. Result showed that means values of initial body weight and final body weight were significantly (p≤0.05) different. Values of liver, kidney, Pancreas and Heart weight (g) of Albino rats were significantly (p≤0.05) different. Values of Urea, Uric acid and Creatinine of Albino rats were significantly (p≤0.05) different. Values of lipid profile of Albino rats were significantly (p≤0.05) different.
Cardiovascular Drugs and Therapy, 1995
The effects of administration of guava and papaya fruit (100 g/day), vegetables, and mustard oil (5 g/day) (group A); antioxidant vitamins C (50 mg/day) and E (30 mg/day) plus betacarotene (10 mg/day) (group B); a high-fat (5–10 g/day) (group C); or a low-fat (4–5 g/day) diet (group D) were compared over 24 diet weeks in a randomized fashion, while all groups of rabbits (five in each of four groups) received a hydrogenated fat diet (5–10 g/day) for a period of 36 weeks. After 12 weeks on the high-fat diet, each group of rabbits had an increase in blood lipoproteins. The fruit and vegetable-enriched prudent diet (group A) caused a significant decline in blood lipids at 24 and 36 weeks, whereas the lipid levels increased significantly in groups C and D. Group A also had a significant rise in vitamin E (2.1 Umol/l), C (10.5 Umol/l), A (0.66 Umol/l), and carotene (0.08 Umol/l) and a decrease in lipid peroxides (0.34 nmol/ml at 36 weeks, whereas the levels were unchanged in groups C and D. Group B rabbits had a significant and greater increase than group A in plasma vitamins E, C, A, and carotene; a rise in HDL cholesterol; and a greater decrease in lipid peroxides after 24 and 36 weeks of treatment. After stimulation of lipid peroxidation in all rabbits, 3 of 5 group C and 2 of 5 group D rabbits died due to coronary thrombosis, whereas in groups A and B there were no deaths, indicating that antioxidant therapy can provide protection against lipid peroxidation and free radical generation. Aortic lipids and sudanophilia, indicating atherosclerosis, were significantly higher in groups C and D than in groups A and B. Fatty streaks and atheromatous and fibrous plaques were noted in all the rabbits in groups C and D. Intimal fibrosis and medial degeneration were also present in the group C rabbits. While group A (36.4±4.4 µm) and group B (37.1±4.2 µm) rabbits had minimal coronary artery plaque sizes, group C (75.4±10.6 µm) and group D rabbits (69.5±6.2 µm) had significantly greater plaque sizes. Aortic plaque sizes were also greater in groups C and D than in groups A and B. It is possible that combined therapy with antioxidant vitamins C, E, and carotene, and a diet rich in antioxidants, could independently inhibit free radical generation and the development of atherosclerosis.
European Journal of Clinical and Biomedical Sciences
Attempt at comparing the impact of some antioxidant-rich vegetables (singularly or combinations) on common atherosclerosis lipid parameters. The experiments were conducted in three phases. Phase (A) Five (5) ml each of aqueous extract of (i) fresh (ocimum gratissimum) scent leaf (ii) bitter leafs (vernonia amygdalina) (iii) 2.5ml each of bitter leaf and scent leaf mix; was mixed thoroughly with 100g of normal rat feed. Phase (B) five (5) ml each of aqueous extract of (i) utazi (gongronema latifolium) leafs (ii) aloevera leafs (iii) 2.5g each of utazi and aloe vera mix; was mixed into 100g normal rat feed. The third phase involved 5g each of (i) fresh (docasus carota) carrot (ii) tomato (solanum lycopersicum) (iii) carrot and tomato mix. Each of the nine (9) feed samples (3 from each phase) were separately feed to a set of three albino rats for 21 days; so was 100% (control) rat feed and garlic supplemented (5g crushed garlic, blended with 100g) rat feed. The weights, feed intake and weight of droppings of the rats were recorded at three days' intervals during experimental feeding. The blood samples of the rats were harvested at the end of the 21 days and lipid analysis carried out on them. The rat feeds supplemented with utazi, nchanwu and aloevera leafs' water extracts respectively scored 2.7, 3.7 and 2.9mmol/ml respectively regarding total cholesterol; all significantly lower than the normal range of 5.17mmol/ml (p ≤ 0.05). With respect to triglycerides, 1.9, 1.9 and 1.7 respectively scored by Utazi, aloe vera and bitter leaf supplemented feeds were all close to the acceptable range of 0.7-1.7Mmol/ml. The combined effect of utazi and Aloe vera on HDL, was significantly lowering (0.5Mmol/ml) compared to 1.5 and 1.6 Mmol/ml of individual Utazi and Aloe vera respectively. The three feed samples (Utazi/aleovera, tomatoe/carrot and bitter leaf/scent leaf) that combined two vegetables rich in same or different antioxidants, all reported lower weight gains with collaborating lower scores in lipid parameters; clue for broad spectrum anti atherosclerosis therapy preparation.