Abstract

Introduction: Oxidative stress refers to the excessive production of reactive oxygen species (ROS) in the cells and tissues and antioxidant system cannot be able to neutralize them. Imbalance in this protective mechanism can lead to the damage of cellular molecules such as DNA, proteins, and lipids. Antioxidants such as ascorbic acid (vitamin C), carotenoids, polyphenols, thiols, scavenge free radicals. Functional food and Nutraceutical contains antioxidants that inhibit oxidation. The present study was undertaken to explore the burden of oxidative stress present in significant depression and to measure the effect of functional food and nutraceutical to alleviate this oxidative stress. Methodology: The study was conducted on rat model. A total of thirty Wistar albino rats were included in this study. Total study period was 14 days for experimental model. Disorder was induced by chemical stress technique. Chemical stress induced depression was made by administering chemical stressor (reserpine) for fourteen days. Each model was divided into six groups, where they were administered OFSP2, Carrot, Ceevit (vitamin C), antidepressant (Clomipramine), and placebo. All the animals was scarified on day fifteen. After meticulous dissection the adrenal gland and the brain samples were collected. Then the blood samples were collected for estimation of Malondialdehyde (MDA), Nitric Oxide (NO) and enzyme activity Superoxide Dismutase (SOD). Data analysis was done by SPSS v22 and Microsoft Excel 2013. ANOVA and Post hoc Tukey test were done to analyze the data. Results: There was statistically significant difference among the groups in case of adrenal gland (p=0.041), percent weight change (p=<0.0001), MDA level (p=<=0.0001), SOD level (p=0.04) and NO level (p=0.034). But there was statistically insignificant difference among the groups in case of brain weight (p=0.44). Conclusion: From the all parameters, except brain weight it is concluded that functional food and nutraceutical significantly alleviate oxidative stress.

Keywords

functional food, nutraceutical, oxidative stress, antioxidants