Department of Biochemistry, University of Kerala, Kariavattom Campus, Thiruvananthpuram, Kerala, India.
J Food Drug Anal. 2017 Oct;25(4):845-853. doi: 10.1016/j.jfda.2016.08.010. Epub 2016 Nov 11.
A balanced diet is important for the overall wellbeing of an individual. Pulses are an important part of a nutritive diet. Pulses have been consumed for at least 10,000 years and are among the most extensively used foods in the world. They are a rich source of protein and fiber, as well as a significant source of vitamins and minerals, such as iron, zinc, and magnesium. The purpose of this study was to compare the effect of two pulses, horse gram and black gram, on inflammatory mediators and the antioxidant enzymes. Two sets of experiments were conducted in rats which were fed with boiled and unboiled horse gram and black gram, at a dose of 100 mg/100 g body weight, for 21 days and 60 days. The results showed that horse gram supplementation for 21 days and 60 days significantly increased the activities of antioxidant enzymes such as superoxide dismutase, catalase, glutathione peroxidase and showed no significant changes in the activities of the inflammatory mediators such as cyclooxygenase, lipoxygenase, myeloperoxidase, nitric oxide synthase, monocyte chemoattractant protein-1 (MCP-1), tumor necrosis factor-alpha (TNF-α), interleukin-1-beta (IL-1β), etc. However, the black gram (with skin and without skin) supplementation significantly increased activities of the inflammatory mediators and showed a significant decrease in the antioxidant enzymes in both the 21-day and 60-day experiments. Thus, these preliminary results demonstrate the anti-inflammatory and antioxidant potential of horse gram and the proinflammatory effects of black gram in rats. This is in accordance with the dietary regime advised by Ayurveda practitioners, where horse gram is to be included and black gram is to be excluded from the diet for conditions such as rheumatoid arthritis. Further studies are to be conducted to validate the same.
均衡的饮食对于个体的整体健康非常重要。豆类是营养饮食的重要组成部分。豆类的食用历史至少已有 10000 年，是全球应用最广泛的食物之一。它们是蛋白质和纤维的丰富来源，也是维生素和矿物质（如铁、锌和镁）的重要来源。本研究旨在比较两种豆类，马豆和黑眼豆，对炎症介质和抗氧化酶的影响。在大鼠中进行了两组实验，分别用煮过和未煮过的马豆和黑眼豆喂养，剂量为 100mg/100g 体重，持续 21 天和 60 天。结果表明，马豆补充 21 天和 60 天可显著增加超氧化物歧化酶、过氧化氢酶、谷胱甘肽过氧化物酶等抗氧化酶的活性，但对环加氧酶、脂加氧酶、髓过氧化物酶、一氧化氮合酶、单核细胞趋化蛋白-1（MCP-1）、肿瘤坏死因子-α（TNF-α）、白细胞介素-1-β（IL-1β）等炎症介质的活性无显著影响。然而，黑眼豆（带皮和不带皮）补充可显著增加炎症介质的活性，同时在 21 天和 60 天实验中显著降低抗氧化酶的活性。因此，这些初步结果表明马豆具有抗炎和抗氧化潜力，而黑眼豆在大鼠中具有促炎作用。这与印度阿育吠陀从业者建议的饮食方案一致，即在类风湿关节炎等情况下，应将马豆纳入饮食，而将黑眼豆排除在外。需要进一步的研究来验证这一点。
