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Alleviation of oxidative stress-mediated nephropathy by dietary fenugreek (Trigonella foenum-graecum) seeds and onion (Allium cepa) in streptozotocin-induced diabetic rats

Abstract

Oxidative stress plays a major role in the progression of diabetes and pathogenesis of diabetic nephropathy. In this study, the beneficial influence of dietary fenugreek (Trigonella foenum-graecum) seeds and onion (Allium cepa) on oxidative stress-mediated renal injury was evaluated in streptozotocin-induced diabetic rats. Diabetes was induced in adult Wistar rats by the administration of streptozotocin (i.p. 45 mg.kg-1). Dietary interventions were made with 10% fenugreek seeds or 3% onion (freeze-dried) or their combination for 6 weeks. Animals maintained on these dietary interventions countered nephromegaly, increase in creatinine clearance and oxidative stress in renal tissue. These dietary interventions significantly countered the increased renal cholesterol and triglycerides in diabetic condition. The up-regulation of the receptor for advanced glycation end products, inflammatory cytokines and oxidative stress markers in the renal tissue of diabetic rats was effectively countered. Renal 8-hydroxy-2-deoxyguanosine, its excretion, DNA fragmentation and mitochondrial DNA deletion were significantly annulled in diabetic rats by these dietary interventions. Generally, the beneficial effect was more in the combined intervention although not additive. Thus, the beneficial influence of dietary fenugreek and onion on oxidative stress-mediated renal injury is higher when consumed together and this may be strategic to ameliorate the diabetic nephropathy.

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Publication details

The article was received on 14 Jul 2017, accepted on 24 Sep 2017 and first published on 29 Sep 2017


Article type: Paper
DOI: 10.1039/C7FO01044C
Citation: Food Funct., 2017, Accepted Manuscript
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    Alleviation of oxidative stress-mediated nephropathy by dietary fenugreek (Trigonella foenum-graecum) seeds and onion (Allium cepa) in streptozotocin-induced diabetic rats

    S. R. Pradeep and K. Srinivasan, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01044C

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