Antioxidant Effect of Spirulina (Arthrospira) maxima on Chronic Inflammation Induced by Freund's Complete Adjuvant in Rats

Gabriel Alfonso Gutiérrez-Rebolledo, Marcela Galar-Martínez, Rosa Virginia García-Rodríguez, Germán A. Chamorro-Cevallos, Ana Gabriela Hernández-Reyes, Elizdath Martínez-Galero

Resultado de la investigación: Contribución a una revistaArtículo

14 Citas (Scopus)

Resumen

© Copyright 2015, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition 2015. One of the major mechanisms in the pathogenesis of chronic inflammation is the excessive production of reactive oxygen and reactive nitrogen species, and therefore, oxidative stress. Spirulina (Arthrospira) maxima has marked antioxidant activity in vivo and in vitro, as well as anti-inflammatory activity in certain experimental models, the latter activity being mediated probably by the antioxidant activity of this cyanobacterium. In the present study, chronic inflammation was induced through injection of Freund's complete adjuvant (CFA) in rats treated daily with Spirulina (Arthrospira) maxima for 2 weeks beginning on day 14. Joint diameter, body temperature, and motor capacity were assessed each week. On days 0 and 28, total and differential leukocyte counts and serum oxidative damage were determined, the latter by assessing lipid peroxidation and protein carbonyl content. At the end of the study, oxidative damage to joints was likewise evaluated. Results show that S. maxima favors increased mobility, as well as body temperature regulation, and a number of circulating leukocytes, lymphocytes, and monocytes in specimens with CFA-induced chronic inflammation and also protects against oxidative damage in joint tissue as well as serum. In conclusion, the protection afforded by S. maxima against development of chronic inflammation is due to its antioxidant activity.
Idioma originalInglés estadounidense
Páginas (desde-hasta)865-871
Número de páginas777
PublicaciónJournal of Medicinal Food
DOI
EstadoPublicada - 1 ene 2015

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