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Beneficial effect of Omega-3 polyunsaturated fatty acids on neurosensorial impairments and oxidative status in Streptozotocin induced diabetic rats

Yadav, Saraswati and *, Mitha KV and Shenoy, Mamatha T and Mayannavar, Santhosh K. and *, Ganaraja B (2014) Beneficial effect of Omega-3 polyunsaturated fatty acids on neurosensorial impairments and oxidative status in Streptozotocin induced diabetic rats. Indian Journal of Physiology and Parmacology, 58 (4). pp. 346-353.

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Abstract

Objectives: The present study evaluated the beneficial effects of omega 3 PUFA present in fish oil on neurosensorial impairments, namely learning, memory and anxiety in Streptozotocin (STZ) induced diabetic rats. The brain homogenate was analysed for oxidative status following Omega 3 PUFA treatment. Methods: Male, Wistar rats of 2-3 months old were divided into non diabetic controls, diabetic control, & fish oil treated diabetic rats (n=6). Diabetes was induced by injection of STZ (48 mg/kg, ip). Animals were treated orally for 30 days with a dose in each group of 0.5 g/kg/day of fish oil. All experiments were conducted after ethical committee clearance was obtained. Results: Memory and exploratory behavior were improved (p<0.01) in fish oil treated rats as compared with diabetic rats. A significant (p<0.001) decrease in MDA and a significant increase (p<0.001) in total antioxidant level (TAO) were observed in fish oil treated rats. Conclusion : Omega 3 PUFA present in fish oil could be used an adjuvant therapy for treatment and prevention of neurosensorial impairment in diabetes mellitus.

Item Type: Article
Uncontrolled Keywords: diabetes, fish oil, passive avoidance, streptozotocin
Subjects: Medicine > KMC Mangalore > Physiology
Medicine > KMC Mangalore > Biochemistry
Depositing User: KMCMLR User
Date Deposited: 13 Jan 2015 06:13
Last Modified: 13 Jan 2015 06:13
URI: http://eprints.manipal.edu/id/eprint/141541

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