Potential Health Aspects of Vitamins B and Curcumin in a Rat Model of Hyperhomocysteinemia

Background: Hyperhomocysteinemia (HHcy) is involved in the pathogenesis of oxidative stress, a well-known etiological factor for cancer, cardiovascular diseases, hypertension, neurodegenerative diseases and type 2 diabetes. Since men and women have differences in the epidemiology of these diseases, it is essential to highlight the impact of nutrition, in association with HHcy-induced oxidative stress, on prevention of chronic diseases incidence. HHcy alters multiple signalling pathways through oxidative stress in brain, heart, liver and kidney, and thereby contributes to the pathology of human disease. Our hypothesis is that curcumin, when concomitantly administered with Vitamins B, abrogate oxidative stress in organs of biological systems induced by HHcy. Objective: We aim to provide the data required to apply for funding to support an extensive research programme. Many of the questions yet unanswered regarding reactive oxygen species ROS-induced oxidative stress in organ dysfunction that leads to the pathogenesis of various disease processes cannot be investigated in the human for evident ethical reason. We will use an established rat model of HHcy to examine the impact of gender difference on HHcy-induced oxidative stress, and preventative nutritional strategies using B vitamins and/or Curcumin (Curcuma ionga). Methods: The male and female models for HHcy will be developed by feeding rats with a methionine-rich diet for three months, followed by three additional months of nutritional therapies: vitamins B mixture and/or curcumin. At the end of the experiment, animals will be sacrificed and blood will be collected to measure serum levels of thiol metabolites and vitamins B (folate, B6 and B12). Vital organs will be collected to measure enzymatic and non-enzymatic tissue antioxidants markers. Outcomes: It is essential to conduct basic research on animals of both sexes in order to improve our understanding of gender differences in the development of oxidative stress-mediated chronic diseases and the role of functional food in the prevention of these diseases.