The Effects of Cosmos caudatus (Ulam Raja) on Detoxifying Enzymes in Extrahepatic Organs in Mice.

‘Ulam Raja’ or Cosmos caudatus is a common appetizer (ulam) consumed by the Malay community in Malaysia. However, in vivo studies pertaining to its antioxidant and chemoprotective properties are lacking. This study was done to determine the effects of Cosmos caudatus on detoxifying enzymes in extrahepatic organs (lungs, kidneys and stomach) in mice. Thirty adult male white mice were treated orally for 21 days with different doses of ‘Ulam Raja’ aqueous extract (UR) (100, 500, 1000mg/kg). The control group was given normal saline by oral gavage. Mice fed with diet containing 0.5% butylated hydroxyanisole (BHA) were used as positive control. After 21 days, the mice were sacrificed and extrahepatic organs were harvested. The activities of several detoxifying enzymes [catalase (CAT), superoxide dismutase (SOD), glutathione S-transferase (GST), DT-diaphorase (DTD)] were measured. Lipid peroxidation level was determined by measuring malondialdehyde (MDA) concentration. In lungs, 100, 500 & 1000 mg/kg UR oral supplementation resulted in significant increases in CAT, SOD and GST activities. DTD activity in lungs was significantly increased in mice treated with 1000mg/kg UR. MDA levels in lungs were significantly decreased in mice treated with 100mg/kg & 500 mg/kg UR but was significantly increased in mice treated with 1000mg/kg UR. In kidneys, DTD activity was significantly increased in mice treated with 1000mg/kg UR. In stomach, CAT activity was significantly increased in mice treated with 1000mg/kg UR. The results showed that Cosmos caudatus supplementation in mice could protect extrahepatic organs from xenobiotic and oxidative injury. This indicates that consumption of ‘Ulam Raja’ might be a useful chemoprotective measure.

High C reactive protein associated with increased pulse wave velocity among urban men with metabolic syndrome in Malaysia

To determine the association between carotid femoral pulse wave velocity [PWV[CF]]; augmentation index [AI]; and high-sensitivity C reactive protein [hs-CRP] with metabolic syndrome [MetS], and to determine the influence of ethnicity on PWV[CF] and AI, and the association between high hs-CRP and increased PWV, and AI in MetS. A cross-sectional study was conducted at Universiti Kebangsaan Malaysia Medical Center, Kuala Lumpur, Malaysia from September 2009 to September 2011. Three hundred and eighty men [Chinese and Malays] were recruited from the study. The PWV[CF] and AI were measured by Vicorder [SMT Medical, Wuerzburg, Germany]. The hs-CRP level was also determined. We defined MetS using the International Diabetes Federation [IDF] and harmonized criteria. Malays had higher AI compared to the Malaysian Chinese. Patients with MetS had higher PWV[CF] [IDF criteria: 8.5 [8.3-8.7] versus 8.2 [8.0-8.4] m/s, p=0.03; harmonized criteria: 8.5 [8.4-8.7] versus 8.2 [8.0-8.4] m/s, p=0.007] and hs-CRP [IDF criteria: 0.9 +/- 2.0 versus 0.4 +/- 1.1 mg/L, p=0.0007; harmonized criteria: 0.8 +/- 1.9 versus 0.4 +/- 1.1 mg/L, p=0.002] compared to non-MetS. In subjects with MetS, those with high hs-CRP [>3mg/L] had higher PWV[CF]. Augmentation index values were significantly higher in Malays compared with Malaysian Chinese. Metabolic syndrome was associated with increased PWV[CF] and hs-CRP. Patients with MetS and high hs-CRP were associated with higher PWV[CF]. The measurement of hs-CRP reflects the degree of subclinical vascular damage in MetS

Deep-fried Keropok Lekors Increase Oxidative Instability in Cooking Oils

Background: This study was performed to compare the oxidative quality of repeatedly heated palm and soybean oils, which were used to fry keropok lekors and potato chips. Method: A kilogramme of keropok lekors or potato chips was fried in 2.5 L of palm or soybean oil at 180 °C for 10 minutes. The frying process was repeated once and four times to obtain twice-heated and five-times-heated oils. The peroxide value and fatty acid composition of the oils were measured. Results: Frequent heating significantly increased the peroxide values in both oils, with the five-times-heated oils having the highest peroxide values [five-times-heated palm: 14.26 ± 0.41 and 11.29 ± 0.58 meq/kg vs fresh: 2.13 ± 0.00, F (3,12) = 346.80, P < 0.001; five-times-heated soybean: 16.95 ± 0.39 and 12.90 ± 0.21 meq/kg vs fresh: 2.53 ± 0.00 oils, F (3,12) = 1755, P < 0.001, when used to fry keropok lekors and potato chips, respectively]. Overall, both oils showed significantly higher peroxide values when keropok lekors were fried in them compared with when potato chips were fried. In general, the heated soybean oil had significantly higher peroxide values than the heated palm oil. Fatty acid composition in the oils remained mostly unaltered by the heating frequency. Conclusion: Keropok lekors, when used as the frying material, increased the peroxide values of the palm and soybean oils. Fatty acid composition was not much affected by the frequency of frying or the fried item used.