Turmeric may protect cells from oxidative stress by acrylamide in-vivo

ABSTRACT

Turmeric is a perennial herb; the rhizome is the portion of the plant that is used medicinally. It is the source of the spice turmeric with characteristic yellow color. Acrylamide is found in some foods that are cooked at high temperatures. It appears to be formed as a by product of the Maillard reaction. Maillard reaction is a type of non -enzymatic browning, which involves the reaction of simple sugars [carbonyl groups] and amino acids. Only the acrylamide monomer is toxic. Present work is focused on turmeric's antioxidant activity against acrylarnide toxicity. Rats were divided into three groups [7 rats/ group]. Group A served as negative control that was fed on standard diet [commercial diet] for 11 days. Group B was fed for 11 days on standard diet containing 0.34g acrylamide / kg diet as a positive control. Group C received standard diet with turmeric [0.5%] and same concentration 0.34g acrylamide/ kg diet for 11 days as a protective group. Results revealed that kidney, brain and lung tissues were disturbed when rats were fed on acrylamide diet. Turmeric had ameliorated the antioxidant status in these organs. It is concluded that turmeric as a natural antioxidant has protected from acrylamide toxicity