Protective effect of dietary ginger on antioxidant enzymes and oxidative damage in experimental diabetic rat tissues

作者：Shanmugam Kondeti Ramudu; Mallikarjuna Korivi; Nishanth Kesireddy; Kuo Chia Hua; Reddy Kesireddy Sathyavelu^*

来源：Food Chemistry, 2011, 124(4): 1436-1442.

DOI：10.1016/j.foodchem.2010.07.104

• Diabetes
• Ginger
• Antioxidant enzymes
• Rats

The role of oxidative stress has been reported in various diabetic complications. This study was undertaken to evaluate the protective effect of ginger, a medicinal plant, on the tissue antioxidant defence system and lipid peroxidative status in streptozotocin-induced diabetic rats. An increased reactive oxygen species and insufficient antioxidant activity are associated with diabetes mellitus, which is mainly responsible for diabetic pathogenesis. The role of ginger as antioxidant markers of liver and kidney were investigated. The antioxidant effect of the ginger was compared with glibenclamide, a well-known hypoglycaemic drug. The diabetic rats exhibited lower activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), and glutathione reductase (GR) and reduced glutathione (GSH) content and higher level of malondialdehyde (MDA) in hepatic and renal tissues as compared with normal rats. The activities of all parameters were found to be increased, except MDA in ginger-treated diabetic rats, in hepatic and renal tissues. Ginger supplementation, for 30 days to diabetic rats, resulted in significant dose-dependent hypoglycaemic and antioxidant activities. These findings suggest that ginger treatment exerts a therapeutic protective effect in diabetes by decreasing oxidative stress, and hepatic and renal damage.

• 出版日期2011-2-15