ArticleJournal of food science and technology2015
Antioxidants and antioxidant enzymes status of rats fed on n-3 PUFA rich Garden cress (Lepidium Sativum L) seed oil and its blended oils.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 29 citations in OpenAlex.
- Compositions, Antimicrobial, and Antioxidant Activities of the Essential Oil Extracted From Garden Cress Seeds Growing in Three Districts of South Wollo, Ethiopia.Food science & nutrition · 2025Article
- Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life.Food chemistry: X · 2025Review
- Garden cress seeds: a review on nutritional composition, therapeutic potential, and industrial utilization.Food science & nutrition · 2024Review
- Garden Cress Seed Oil Abrogates Testicular Oxidative Injury and NF-kB-Mediated Inflammation in Diabetic Mice.International journal of molecular sciences · 2023Article
- Anti-inflammatory and Immunomodulatory Properties ofBioMed research international · 2022Review
- Chemical composition and antimicrobial, antioxidant, and anti-inflammatory activities ofSaudi journal of biological sciences · 2019Article
- Evaluation of the Antioxidant Activities and Tyrosinase Inhibitory Property from Mycelium Culture Extracts.Evidence-based complementary and alternative medicine : eCAM · 2015Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Garden cress (Lepidium sativum L) seed oil (GCO) is a rich source of α-linolenic acid (ALA, 33.6 %) and the oil has a fairly balanced SFA, MUFA and PUFA ratio. In this study we have investigated the effect of GCO and its blends with n-6 PUFA rich edible vegetable oils sunflower oil (SFO), rice bran oil (RBO) and sesame oil (SESO) on antioxidant status of oils and antioxidative enzymes in Wistar rats. Physical blending of GCO with n-6 PUFA rich vegetable oils (SFO, RBO and SESO) increased content of natural antioxidants such as tocopherols, oryzanol and lignans, decreased the n-6/n-3 PUFA ratio and improved the radical scavenging activity of blended oils. Dietary feeding of GCO and its blended oils for 60 days, increased the tocopherols levels (12.2-21.6 %) and activity of antioxidant enzymes namely catalase, glutathione peroxidase (GPx), but did not affect the activity of glutathione reductase (GR), superoxide dismutase (SOD) and glutathione S-transferase (GST) in liver compared to native oil fed rats. Thus, blending of GCO with other vegetable oil decreased n-6/n-3 PUFA ratio (>2.0) and dietary feeding of GCO blended oils increased the antioxidant status and activity of antioxidant enzymes (catalase and GPx) in experimental rats.
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