Authors : K. Bharavi, A. Gopala Reddy, G.S. Rao, P. Ravikumar, A. Rajasekhar Reddy and S.V. Rama Rao
Abstract: In the present study, the effect of culinary herbs Murraya koenigii and Allium sativum was studied on cadmium induced oxidative stress and its accumulation. Cadmium produces peroxidative damage to tissues predominantly by binding to the sulfhydryl groups of tissues and accumulates in the tissues and generates free radicals, depletes reduced glutathione (GSH) levels and alters calcium homeostasis. Cadmium administration resulted in very large quantity accumulation predominantly in kidney followed by liver and least in breast muscle and produced peroxidative damage as indicated by increase in TBARS, reduction in GSH concentrations in liver and kidney and increase in catalase and Superoxide Dismutase (SOD) of erythrocytes. Murraya koenigii leaves and Allium sativum cloves powder administration through feed reduced the cadmium load completely from the breast muscle, 80% from liver and 45% from kidney and reversed the antioxidant enzymes of RBC, i.e., catalase and SOD, non-enzymatic antioxidants GSH and lipid peroxidation marker TBARS of liver and kindney. In conclusion, oral administration of Murraya koenigii leaves and Allium sativum cloves powders prevented cadmium induced peroxidation of tissues but also reduced tissue cadmium concentrations.
K. Bharavi, A. Gopala Reddy, G.S. Rao, P. Ravikumar, A. Rajasekhar Reddy and S.V. Rama Rao, 2010. Reversal of Cadmium Induced Oxidative Stress and its Bio-Accumulation by Culinary Herbs Murraya koenigii and Allium sativum. Research Journal of Pharmacology, 4: 60-65.