Anti-oxidant effects of cinnamon <i>(Cinnamomum verum) </i>bark and greater cardamom <i>(Amomum subulatum) </i>seeds in rats fed high fat diet

Abstract

In order to gain insight into the antioxidant effect of cinnamon <i>(Cinnamomum verum; </i>Lauraceae) and cardamom <i>(Amomum subulatum; </i>Zingiberaceae) hepatic and cardiac antioxidant enzymes, glutathione (GSH) content and lipid conjugated dienes<i> </i>were studied in rats fed high fat diet along with cinnamon or cardamom. The antioxidant enzyme activities were found to be<i> </i>significantly enhanced whereas GSH content was markedly restored in rats fed a fat diet with spices. In addition, these spices<i> </i>partially counteracted increase in lipid conjugated dienes and hydroperoxides, the primary products of lipid peroxidation. Thus, it appears that these spices exert antioxidant protection through their ability to activate the antioxidant enzymes.