GINGER REDUCES OXIDATIVE STRESS IN THE BRAIN

by VRP Staff

According to a new study, ginger reduces oxidative stress in the brain caused by unhealthy blood sugar levels. Ginger root (Zingiber officinale) has been used historically for anti-nausea and inflammation-modulating activity.

In this new study, researchers examined the effect of ginger on markers of oxidative stress in the brains of rats with blood sugar imbalances. The researchers examined several areas of the brain including the cerebral cortex, cerebellum, hippocampus and hypothalamus. Antioxidant enzymes were evaluated in the brain such as superoxide dismutase, catalase, glutathione peroxidase and glutathione reductase. In addition, reduced glutathione, the active form of the potent antioxidant glutathione, and malondialdehyde (a marker of oxidative stress) were also measured.

The results of the study showed that there was a significant decrease in the antioxidant enzymes in rats with elevated blood sugar. The rats also had increased levels of malondialdehyde. The administration of ginger ameliorated the decrease in antioxidant enzymes as well as reduced the increase in malondialdehyde, indicating reduced oxidative stress.

The researchers concluded, “These results suggest that ginger exhibits a neuroprotective effect by accelerating brain antioxidant defense mechanisms and down regulating the malondialdehyde levels to the normal levels.” Furthermore, they also stated that ginger could be used to reduce oxidative stress in the brain associated with elevated blood sugar.

Reference:

Ramudu SK, Korivi M, Kesireddy N, Kesireddy SR. Neuroprotective effect of ginger on antioxidant enzymes in streptozotocin induced diabetic rats. Food Chem Toxicol. 2010 Dec 21. Published Online Ahead of Print.