Inhibition of Lipid Peroxidation and Enhancement of GST Activity by Cardamom and Cinnamon During Chemically Induced Colon Carcinogenesis in Swiss Albino Mice

Abstract

Globally, colorectal cancer is the third commonest cancer in men since 1975.The present study focuses on thepreventive strategies aimed at reducing the incidences and mortality of large bowel cancer. Chemoprevention ofcolon cancer appears to be a very realistic possibility because various intermediate stages have been identifiedpreceding the development of malignant colonic tumors. Several studies have demonstrated that generousconsumption of vegetables reduces the risk of colon cancer. This idea has prompted the present investigation tosearch for some novel plant products, which may have possible anticarcinogenic activity. It has already beenproved from various experiments that chemopreventive agents, by virtue of their anti-oxidant, anti-inflammatory,anti-proliferative, apoptosis-inducing activity, act at various levels including molecular, cellular, tissue and organlevels to interfere with carcinogens. Previous studies from our laboratory have already reported the inhibitoryeffect of cinnamon and cardamom on azoxymethane induced colon carcinogenesis by virtue of their antiinflammatory,anti-proliferative and pro-apoptotic activity. This particular experiment was carried out to assessthe anti-oxidative potential of these spices. Aqueous suspensions of cinnamon and cardamom have been shownto enhance the level of detoxifying enzyme (GST activity) with simultaneous decrease in lipid peroxidationlevels in the treatment groups when compared to that of the carcinogen control group.