Antioxidant and anti-inflammatory functions of turmeric and cucumber juice following lead-induced toxicity in male Wistar rats

Abstract Reactive oxygen species and free radicals generated by oxidative stress and inflammation have been implicated in various clinical conditions. This study aimed to evaluate the antioxidant and anti-inflammatory effects of turmeric and cucumber juice following lead-induced toxicity in male Wistar rats. Twenty-five male rats (170–250 g) were randomly divided into five groups (n = 5 per group). Lead toxicity was induced in all rats by a single daily oral dose of 2.25 mg/kg, except in Group 1, which served as the control. The treatment was administered for 28 days as follows: Group 1 (control) received no treatment; Group 2 (Pb only) received 2.25 mg/kg of lead; Group 3 (Pb + TURM) received 2.25 mg/kg of lead with 1 ml of turmeric juice; Group 4 (Pb + CUM) received 2.25 mg/kg of lead with 1 ml of cucumber juice; and Group 5 (Pb + TURM + CUM) received 2.25 mg/kg of lead with 1 ml of both turmeric and cucumber juice. On day 29, blood samples were collected for serum analysis of antioxidants (malondialdehyde [MDA], superoxide dismutase [SOD], catalase [CAT]) and inflammatory markers (interleukin-6 [IL-6] and tumor necrosis factor-alpha [TNF-α]). Rats in Group 2 (Pb only) exhibited significantly higher levels of MDA, IL-6, and TNF-α, and lower levels of SOD and CAT compared to the control group (p < 0.05), indicating oxidative damage and inflammation. Treatment with turmeric and cucumber juice in Groups 3 and 4 significantly reduced MDA, IL-6, and TNF-α, and increased SOD and CAT levels (p < 0.05). Co-administration of both juices in Group 5 resulted in even more pronounced effects, suggesting a synergistic benefit. The mechanism of action remains under investigation.