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Licensed Unlicensed Requires Authentication Published by De Gruyter August 15, 2015

Protective effect of dietary fenugreek (Trigonella foenum-graecum) seeds and garlic (Allium sativum) on induced oxidation of low-density lipoprotein in rats

  • Puttaswamy Mukthamba and Krishnapura Srinivasan EMAIL logo

Abstract

Background: Dietary fenugreek seeds (Trigonella foenum-graecum) and garlic (Allium sativum) have been previously observed to have cardioprotective influence in experimentally induced myocardial infarction in rats. Since low-density lipoprotein (LDL) oxidation is a key factor in the arteriosclerotic process, we evaluated their potential in minimizing the LDL oxidation in rats.

Methods: Fenugreek seeds, garlic, and their combination were included along with a high-cholesterol diet for 8 weeks.

Results: Iron-induced oxidation of LDL in vivo was considerably lowered by dietary fenugreek and garlic. The extent of copper-induced oxidation of isolated LDL in vitro was also significantly lesser in fenugreek-fed or fenugreek+garlic-fed rats. Anodic electrophoretic mobility of the oxidized LDL on agarose gel in case of spice-fed animals was decreased and hence consistent with the observed protective influence on LDL oxidation. Dietary fenugreek, garlic, and their combination significantly lowered lipid peroxide levels in plasma, liver, and heart in iron (II)-administered rats. The results suggest that these two dietary spices have protective effect on LDL oxidation under normal situation as well as in hypercholesterolemic situation. The protective effect of the combination of dietary fenugreek and garlic on LDL oxidation both in vivo and in vitro was greater than that of the individual spices.

Conclusions: The protective effect of dietary fenugreek and garlic on LDL oxidation both in vivo and in vitro as evidenced in the present study is suggestive of their cardioprotective potential since LDL oxidation is a key factor in the arteriosclerotic process.


Corresponding author: Dr. Krishnapura Srinivasan, CSIR – Central Food Technological Research Institute, Department of Biochemistry and Nutrition, Mysore 570 020, India, Phone: +91-821-2514876, Fax: +91-821-251723, E-mail:

Acknowledgments

The first author (PM) is grateful to the Indian Council of Medical Research, New Delhi for conferring Senior Research Fellowship award.

Author contributions: Both the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

Research funding: None declared.

Employment or leadership: None declared.

Honorarium: None declared.

Competing interests: The funding organization(s) played no role in the study design; in the collection, analysis, and interpretation of data; in the writing of the report; or in the decision to submit the report for publication.

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Received: 2015-4-5
Accepted: 2015-6-29
Published Online: 2015-8-15
Published in Print: 2016-1-1

©2016 by De Gruyter

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