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In vivo protective effects of dietary curcumin and capsaicin against alcohol‐induced oxidative stress
Author(s) -
Pyun ChangWon,
Kim JiHan,
Han KyuHo,
Hong GoEun,
Lee ChiHo
Publication year - 2014
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.1172
Subject(s) - curcumin , oxidative stress , capsaicin , in vivo , pharmacology , chemistry , alcohol , medicine , biochemistry , biology , microbiology and biotechnology , receptor
BALB/c mice were exposed to chronic alcohol‐induced oxidative stress by intragastric administration of excessive ethanol (5 g/kg body weight) during the 24‐week period. Curcumin (0.016%) or capsaicin (0.014%) containing diets were fed with or without ethanol treatment in four groups. There was no statistically significant difference in the behavioral test between all groups during the experimental period. Only one alcohol‐treated mouse fed a normal diet showed a behavioral disorder and died before the raising period was completed. There were no effects on the activity of catalase and superoxide dismutase in the brain. However, curcumin or capsaicin treatment prevented alcohol‐induced decline in brain weight. Furthermore, the levels of malondialdehyde and phosphatidylcholine hydroperoxide were significantly reduced in the brain tissue extract. The findings of this study demonstrated and confirmed the antioxidant effect of curcumin and capsaicin against alcohol‐induced oxidative stress, and they suggest a direction for further studies. © 2014 BioFactors, 40(5):494–500, 2014