Role ofCuminum cyminumon Ethanol and Preheated Sunflower Oil Induced Lipid Peroxidation

Alcohol is a neurotoxin associated with significant mortality and morbidity. Ethanol is found to induce a dose-dependent increase in lipid peroxidation. The elevation in lipid peroxidative products and the loss of antioxidant defense potential are enhanced when alcohol is consumed along with polyunsaturated fatty acids. The present study evaluated the effect of Cuminum cyminum on lipid peroxidation induced by ethanol and preheated (to oxidize) sunflower oil. Hepatotoxicity, assessed by the activities of plasma aspartate transaminase (AST), alkaline phosphatase (ALP), and γ-glutamyl transferase (GGT), was apparent in rats fed alcohol and preheated oil as compared with control rats on a normal diet. The toxicity was associated with lipid peroxidation and a disruption in the antioxidant defense mechanism, as evidenced by increased levels of thiobarbituric acid reactive substances (TBARS), hydroperoxides, and free fatty acids (FFA) in the liver; decreased levels of glutathione, vitamin C, and vitamin E in the liver and kidney; and decreased activities of superoxide dismutase (SOD), catalase and glutathione peroxidase (GPx) in the liver. Treatment with cumin significantly reversed the metabolic trends associated with alcohol and preheated sunflower oil, bringing liver and kidney activities close to normal levels, indicating antioxidant properties of cumin.