Effect of coriander seed powder (CSP) on 1, 2-dimethyl hydrazine-induced changes in antioxidant enzyme system and lipid peroxide formation in rats.

The effect of coriander seed powder (CSP), a culinary spice, on dimethyl hydrazine (DMH)-induced oxidative stress and toxicity in rats was investigated. Six groups of 6 male rats each were maintained for 12 weeks as (a) Control; (b) DMH (60 mg/kg body weight) injected; (c) 5% CSP incorporated diet; (d) 5% CSP incorporated diet + DMH; (e) 10% CSP incorporated diet; and (f) 10% CSP incorporated diet + DMH. The rats were sacrificed after 12 weeks. The results revealed that DMH administration lead to an increase in hepatic lipid peroxidation associated with reduction in levels of glutathione (GSH), activity of superoxide dismutase (SOD), and catalase and glucose-6-phosphate dehydrogenase. The coadministration of CSP and DMH diminished the hepatic malondialdehyde (MDA) significantly as compared to DMH-alone administered rats. The intake of coriander seeds at 10% level also enhanced the hepatic GSH-redox system by elevating GSH-Px, GSSGR, and GST activities. The DMH-induced decline in SOD and catalase activities was brought to normal by 10% CSP. The coadministration of CSP and the DMH produced a significant reduction in MDA and enhancement in catalase activity as compared to control. Coriander powder at 5% and 10% levels produced a significant rise in colonic catalase and GSH-Px. The coriander seeds produced significant beneficial effects by reducing the DMH-induced oxidative stress and enhancing the tissue levels of antioxidant/detoxification agent in tissues.