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Protective effects of curcumin and photo‐irradiated curcumin on circulatory lipids and lipid peroxidation products in alcohol and polyunsaturated fatty acid‐induced toxicity
Author(s) -
Rukkumani R.,
Balasubashini M. Sri,
Me Venugopal P.
Publication year - 2003
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.1254
Subject(s) - curcumin , lipid peroxidation , polyunsaturated fatty acid , tbars , chemistry , antioxidant , thiobarbituric acid , biochemistry , fatty acid , vitamin e , alcohol , food science
Alcohol is a neurotoxin associated with signicant morbidity and mortality. Ethanol is found to induce a dose dependent increase in lipid peroxidation (LPO). The elevation in lipid peroxidative products and the loss of antioxidant defense potential are enhanced when alcohol is taken along with polyunsaturated fatty acid (PUFA) or heated PUFA. The present study was undertaken to evaluate the effects of curcumin and photo‐irradiated curcumin on alcohol and PUFA induced LPO and lipid proles in plasma. The levels of vitamin C and E were decreased signicantly in alcohol + raw as well as heated PUFA groups. The treatment with curcumin and photo‐irradiated curcumin (IC) increased their levels signicantly. The increase was more signicant in the IC group than the curcumin group. The levels of cholesterol, phospholipids (PL), triglycerides (TG), free fatty acids (FFA), thiobarbituric acid reactive substances (TBARS) and hydroperoxides (HP) were increased signicantly in alcohol + raw as well as heated PUFA groups and the treatment with curcumin and IC, brought back the levels. But the IC reduced the levels more signicantly than curcumin. Thus, our results indicate that IC is a more potent antioxidant than curcumin. Copyright © 2003 John Wiley & Sons, Ltd.