Inhibition of cyclophosphamide-induced oxidative stress in brain by dietary inclusion of red dye extracts from sorghum (Sorghum bicolor) stem

Journal of Medicinal Food
Ganiya ObohAbayomi O Adetuyi

Abstract

The stem of sorghum is used as color additives in cooking meals and taken as beverages when steeped or boiled in water as folklore for the management of anemia and some other diseases. This study sought to assess the antioxidant and neuroprotective potentials of red dye extract from sorghum stem on cyclophosphamide-induced oxidative stress in rat brain. Wistar strain albino rats were fed diet supplemented with the red dye (0.5% and 1.0% inclusion) for 14 days. There was no significant difference (P > .05) in average feed intake and weight gain of rats fed the basal diet and the red dye-supplemented diet. However, intraperitoneal administration of cyclophosphamide (75 mg/kg of body weight) 24 hours prior the termination of the experiment caused a significant (P < .05) increase in the brain malondialdehyde (MDA) content and serum activities of aspartate aminotransferase, alanine aminotransferase, and alkaline phosphatase in those rats fed diet without the dye supplement, whereas there was a significant decrease (P < .05) in brain MDA content and serum enzyme activities in rats fed diet with the dye in a concentration-dependent manner. The protective effect of the red dye against cyclophosphamide-induced oxidative stress could be ...Continue Reading

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Citations

Jun 5, 2013·Asian Pacific Journal of Tropical Biomedicine·Adedayo O AdemiluyiOluwaseun J Agbebi
Oct 22, 2016·Phytomedicine : International Journal of Phytotherapy and Phytopharmacology·Chiung-Mei ChenChi-Mei Lee
Oct 13, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ali KhoddamiThomas H Roberts
Jul 31, 2021·Critical Reviews in Food Science and Nutrition·Cecily DucksburyAnita Stefoska-Needham
Aug 7, 2021·Critical Reviews in Food Science and Nutrition·Ali KhoddamiThomas H Roberts

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Methods Mentioned

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