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ANTIOXIDATIVE AND ANTIDIABETIC EFFECTS OF NARINGIN AND CURCUMIN IN VITRO AND IN VIVO

The in vitro antioxidant effects of polyphenols naringin and curcumin and their effects on DNA damage caused by alloxan-induced diabetes in mice as well as the overall state of health are compared. Diabetes was induced in Swiss albino mice with a single intravenous injection of alloxan at dose of 75 mg kg-1 body weight. Two days after alloxan injection, naringin or curcumin preparations (50 mg kg-1) were given intraperitoneally for 7 days. Antioxidant activity was analyzed as DPPH free radical scavenging activity, reducing power and the capability to chelate iron (II) ions. In vitro curcumin showed appreciable scavenging properties, high reducing power and good chelating activity. Naringin showed lower but notable scavenging and chelating activity and negligible reducing power. Comet assay showed decreased DNA damage in lymphocytes and increased level of DNA damage in liver and kidney cells of mice treated with polyphenols compared to the untreated diabetic animals. The same pattern was demonstrated by the micronucleus test. However, beneficial antidiabetic effects of naringin or curcumin in vivo are confirmed by a significant increase in the body weight and 100% survival of mice. It seems that antioxidant capacity of curcumin and naringin was crucial in preventing further oxidative damage, particularly double DNA breaks and repair of single DNA breaks while untreated alloxan-induced diabetes leads to the rapid loss of the kidneys and liver cells. This protective role of investigated polyphenols in diabetic mice gives a hope that they may exert protective action in humans but further research is needed.

diabetes; naringin; curcumin; antioxidant activity; DNA damage

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