RESUMO
Objective:To evaluate the hepatic and renal protective potential of coriander seeds and leaves using animal feed model.Methods:Coriander seeds- and leaves-based sauces were administrated to normal (Study I) and carbon tetrachloride (2 mL/kg B.W.)-induced hepatotoxic rabbits (Study II). Hepatic and renal biomarkers like aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, superoxide dismutase and catalase were measured.Results:Coriander leaves-based sauce exerted more decline (P<0.05) in serum aspartate aminotransferase, alanine aminotransferase and alkaline phosphatase levels in the study II as 18.32%, 19.91% and 21.24%, respectively. While, hepatic superoxide dismutase and catalase levels were raised significantly (P<0.05) in both studies. Renal parameters also depicted positive impact by the provision of developed sauces.Conclusions:Coriander seeds and leaves based sauces are effective in alleviating the hepato/renal toxicity. The hepatoprotective effect of coriander leaves is more pronounced as compared to coriander seeds.
RESUMO
Objective: To evaluate the hepatic and renal protective potential of coriander seeds and leaves using animal feed model. Methods: Coriander seeds- and leaves-based sauces were administrated to normal (Study I) and carbon tetrachloride (2 mL/kg B.W.)-induced hepatotoxic rabbits (Study II). Hepatic and renal biomarkers like aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, superoxide dismutase and catalase were measured. Results: Coriander leaves-based sauce exerted more decline (P<0.05) in serum aspartate aminotransferase, alanine aminotransferase and alkaline phosphatase levels in the study II as 18.32%, 19.91% and 21.24%, respectively. While, hepatic superoxide dismutase and catalase levels were raised significantly (P<0.05) in both studies. Renal parameters also depicted positive impact by the provision of developed sauces. Conclusions: Coriander seeds and leaves based sauces are effective in alleviating the hepato/renal toxicity. The hepatoprotective effect of coriander leaves is more pronounced as compared to coriander seeds.
RESUMO
Food based approach is a more practical and sustainable approach to combat micronutrient deficiencies including vitamin A deficiency in India. However several gaps of knowledge with respect to the stability of β- carotene from foods and therefore its bioavailability exist. The present study aimed to assess the total and beta- carotene content of 4 vegetables (Coriandum sativum), Amaranth, Red (Amaranthus sp); Green garlic (Allium Sativum) and Mogri (Raphanus caudatus); and study the stability of beta carotene using minimal processing and addition of weak acids from foods, and product development using of coriander leaves. Results indicate that among the four vegetables, beta-carotene content of coriander was highest (2921.79 μg / 100 g) and lowest for mogri (425.15μg/100g). When coriander leaves were macerated alone in an electric mixer grinder and with green chilies, lemon or both, retention of beta carotene was 72.3%, 149.81%, 98.2%, and 182% resp. indicating the enhancing effects of green chillies and lemon juice of β- carotene retention. The fresh coriander leaves when incorporated into a recipe retained 75.47% of total carotene and 74.185 of β- carotene and was found to be highly acceptable using the composite score and hedonic test. The study indicates that minimal processing and usage of green chillies and lime in carotene rich foods enhance its retention. Efforts should be directed towards development of acceptable recipes incorporating green leafy vegetables and thereby resulting in an increased intake of β-carotene rich indigenous foods.