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Protective effect of Centella asiatica extract and powder on oxidative stress in rats


Citation

Hussin, Mahanom and Abdul Hamid, Azizah and Mohamad, Suhaila and Saari, Nazamid and Ismail, Maznah and Bejo, Mohd Hair (2007) Protective effect of Centella asiatica extract and powder on oxidative stress in rats. Food Chemistry, 100 (2). pp. 535-541. ISSN 0308-8146

Abstract / Synopsis

The effect of Centella asiatica extract and powder in reducing oxidative stress in SpraqueDawley rats was evaluated. Lipid peroxidation was monitored by measuring malonaldehyde (MDA) level in blood. Activities of free radical-scavenging enzymes (superoxide dismutase and catalase) were determined using H2O2 decomposition and nitrobluetetrazolium reduction, respectively. Results showed that administration of H2O2 (0.1%) in drinking water of the rats, for 25 weeks, increased the malonaldehyde levels in erythrocytes of all the rats. However, rats receiving C. asiatica extract, powder and a-tocopherol had lower MDA levels than did the other rats, which indicates, decrease lipid peroxidation in these rats. Increase in catalase activity of the rats appears to be a response to H2O2 accumulation. The decrease in the activity of superoxide dismutase in C. asiatica- and a-tocopherol supplemented rats suggested a lower requirement for the enzyme and this indicates the protective effect of the plant in combating oxidative stress undergone by the rats. Results revealed that C. asiatica extract and powder may ameliorate H2O2-induced oxidative stress by decreasing lipid peroxidation via alteration of the antioxidant defence system of the rats.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2005.10.022
Publisher: Elsevier
Keywords: Centella asiatica, Oxidative stress, Malonaldehyde, Antioxidant enzymes
Depositing User: Samsida Samsudin
Date Deposited: 18 May 2010 08:29
Last Modified: 17 Sep 2015 03:52
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2005.10.022
URI: http://psasir.upm.edu.my/id/eprint/6509
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