Abstract Title:

Interactive effects of saffron with garlic and curcumin against cyclophosphamide induced genotoxicity in mice.

Abstract Source:

Asia Pac J Clin Nutr. 2004;13(3):292-4. PMID: 15331343

Abstract Author(s):

Kumpati Premkumar, Sundramoorthy Kavitha, Sathiyavedu T Santhiya, A-Rabandi Ramesh, Jiraporn Suwanteerangkul

Article Affiliation:

Department of Genetics, Dr. ALM Post Graduate Institute of Basic Medical Sciences, University of Madras,Taramani, Chennai 600-113, India. pkumpati@yahoo.co.in

Abstract:

Saffron is a well-known spice and food colorant commonly consumed in different parts of the world. Recently, much attention has been focused on the biological and medicinal properties of saffron. In the present study the interactive effects of saffron with two commonly consumed dietary agents, garlic and curcumin was evaluated for anti-genotoxic effects against cyclophosphamide (CPH) in the mouse bone marrow micronucleus test. Experimental animals were orally pretreated with saffron (100 mg/kg body weight), garlic (250 mg/kg body weight) and curcumin (10 mg/kg body weight), either alone or in combination for five consecutive days, 2h prior to the administration of CPH. Maximum reduction in the frequencies of micronucleated polychromatic erythrocytes (Mn PCEs) induced by CPH was observed when all the three test compounds were administered together. Furthermore, the protective effects were more pronounced in the garlic-administered groups compared to curcumin and/or saffron administered groups.

Study Type : Animal Study

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