Comparative effect of horse gram and black gram on inflammatory mediators and antioxidant status
Authors
Vrinda Rajagopal
Department of Biochemistry, University of Kerala, Kariavattom Campus, Thiruvananthpuram, Kerala,
India
Chithra Pushpan
Department of Biochemistry, University of Kerala, Kariavattom Campus, Thiruvananthpuram, Kerala,
India
Helen Antony
Department of Biochemistry, University of Kerala, Kariavattom Campus, Thiruvananthpuram, Kerala,
India
Keywords:
antioxidant, black gram, horse gram, inflammation
Abstract
A balanced diet is important for the overall well being of an individual. Pulses are an important part of a nutritive diet. Pulses have been consumed for at least 10,000 years and are among the most extensively used foods in the world. They are a rich source of protein and fiber, as well as a significant source of vitamins and minerals, such as iron, zinc, and magnesium. The purpose of this study was to compare the effect of two pulses, horse gram and black gram, on inflammatory mediators and the antioxidant enzymes. Two sets of experiments were conducted in rats which were fed with boiled and unboiled horse gram and black gram, at a dose of 100 mg/100 g body weight, for 21 days and 60 days. The results showed that horse gram supplementation for 21 days and 60 days significantly increased the activities of antioxidant enzymes such as superoxide dismutase, catalase, glutathione peroxidase and showed no significant changes in the activities of the inflammatory mediators such as cyclooxygenase, lipoxygenase, myeloperoxidase, nitric oxide synthase, monocyte chemoattractant protein-1 (MCP-1), tumor necrosis factor-alpha (TNF-α), inter-leukin-1-beta (IL-1β), etc. However, the black gram (with skin and without skin) supplementation significantly increased activities of the inflammatory mediators and showed a significant decrease in the antioxidant enzymes in both the 21-day and 60-day experiments. Thus, these preliminary results demonstrate the anti-inflammatory and antioxidant potential of horse gram and the proinflammatory effects of black gram in rats. This is in accordance with the dietary regime advised by Ayurveda practitioners, where horse gram is to be included and black gram is to be excluded from the diet for conditions such as rheumatoid arthritis. Further studies are to be conducted to validate the same.
Keywords: antioxidant, black gram, horse gram, inflammation
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