Effect of the food flavour cinnamaldehyde on the antioxidant status of rat kidney

被引：44

作者：

Gowder, Sivakumar J. T. ^{[1
]}

Devaraj, H. ^{[1
]}

机构：

[1] Univ Madras, Sch Life Sci, Unit Biochem, Madras 600025, Tamil Nadu, India

来源：

BASIC & CLINICAL PHARMACOLOGY & TOXICOLOGY | 2006年 / 99卷 / 05期

关键词：

D O I：

10.1111/j.1742-7843.2006.pto_560.x

中图分类号：

R9 [药学];

学科分类号：

1007 ;

摘要：

Cinnamaldehyde, a food flavour, has a high potential for human consumption in India. In this study, we evaluated the effect of cinnamaldehyde on the antioxidant status of the rat kidney. Rats were given cinnamaldehyde orally by gavage at dose levels of 2.14, 6.96, 22.62 and 73.5 mg/kg body weight/day for the period of 10, 30 and 90 days. The non-enzymatic antioxidants ascorbic acid, alpha-tocopherol and reduced glutathione were decreased while the antioxidant enzymes, superoxide dismutase, glutathione peroxidase and glutathione-s-transferase were increased. Catalase was decreased and thiobarbituric acid-reactive substances were increased only in the kidney of rats treated with cinnamaldehyde at the dose level of 73.5 mg/kg body weight/day during an exposure period of 90 days and not in the kidney of other cinnamaldehyde-treated rat groups. Thus, cinnamaldehyde has an effect on the antioxidant status of rat kidney and its effect is time- and dose-dependent.

引用

页码：379 / 382

页数：4

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