Alterations in antioxidant status of rats following intake of ginger through diet
Nirmala Kota *, Prasanna Krishna, Kalpagam Polasa
Food and Drug Toxicology Research Centre, National Institute of Nutrition (ICMR), PO Jamai Osmania, Hyderabad 500 007, India
Food Chemistry 106 (2008) 991–996

Abstract
Ginger is known to possess potent antioxidant and anti-inflammatory properties. Therefore, in vivo studies in rats were initiated to
investigate if ginger fed through diet can improve their antioxidant status. Inbred male Wistar/NIN rats were divided into four groups
containing six animals per group. The 1st group received a stock diet whereas the 2nd, 3rd and 4th groups were fed with a diet incorporating
ginger powder at 0.5%, 1% and 5% levels for a period of one month. After one month of feeding, rats were sacrificed and their
livers and kidneys collected for the analysis of antioxidant enzymes like superoxide dismutase (SOD), catalase and glutathione peroxidase
(GSHPx), and to estimate lipid peroxidation and protein oxidation. The levels of all the three enzymes, which are the important components
of antioxidative defenses, were significantly stimulated in the livers of groups fed with ginger. The significant reduction in lipid
peroxidation in livers and kidneys and inhibition of protein oxidative products in livers indicated the antioxidant potential of ginger
when consumed naturally through diet. The findings reported suggest that regular intake of ginger through diet can protect against oxidative
tissue damage.
2007 Elsevier Ltd. All rights reserved.