Effect of Tamarindus indica juice intake on some oxidative stress markers in carbon tetrachloride induced rats

  • N.S. Sadi
  • S.M. Abubakar
  • A. Ibrahim
  • A.M. Umar
  • A.M. Gadanya
  • B.G. Kurfi
Keywords: Tamarind juice, carbon tetrachloride, Oxidative stress, ameliorate, Antioxidant

Abstract

Tamarind tree is a multipurpose tree of which almost every part finds at least some use, either nutritional or medicinal. Due to its pleasant acidic taste and rich aroma, the pulp is widely used for domestic and industrial purpose. A study was carried out to evaluate the effect of Tamarind juice intake in CCl4 induced oxidative stress albino rats. The Proximate, antinutrient, and Phytochemical contents of tamarind juice were analyzed using standard AOAC methods while mineral contents were determined using atomic absorption spectrometry. Oxidative stress markers were also analyzed using colorimetric assay kit. The serum levels of oxidative stress markers were compared between the normal and test groups. Experimental rats were divided into five groups: Normal control group, negative control (CCl4) group, standard drug (Vitamin C) group, tamarind low and high dose group. At the end of the experiment, significant increase in malondialdehyde level and decrease in superoxide dismutase, catalase, reduced glutathione and glutathione Peroxidase activities were recorded in CCl4-exposed rats as compared to normal control group. In the tamarind supplemented groups, the level of MDA along with the activities of SOD, CAT, GSH and GPx were comparable with the normal control rats (p>0.05). Thus, it appears that tamarind juice ameliorate the effect of CCl4; suggesting that consumption of natural compounds with an antioxidant profile may be a preventive alternative to those diseases associated with oxidative stress.

Published
2021-12-17
Section
Articles

Journal Identifiers


eISSN: 2006-6996
print ISSN: 2006-6996