TITLE:
Effects of the Dietary Supplement MAK4 on Oxidative Stress Parameters: A “Three-Cases” Report
AUTHORS:
Isabella Zanella, Rosa Di Lorenzo, Diego Di Lorenzo
KEYWORDS:
Food Supplements, Herbs, Oxidative Stress, Antioxidants
JOURNAL NAME:
Open Access Library Journal,
Vol.2 No.12,
December
7,
2015
ABSTRACT:
Background: Maharishi Amrit Kalash-4 (MAK-4) is an herbal formulation
comprised of several herbs. This preparation is part of a natural health care system known as
Maharishi Ayur-Veda and belongs to a series of herbal mixtures collectively
known as Rasayanas, which are recognized for their beneficial effect on human
health. This investigation evaluated in blood samples of 3 human volunteers, the effects of MAK-4 on
parameters of oxidative stress and antioxidant defenses. Methods: The day of
the experiment: 3 subjects were put on the following diets: Diet 1: 300 gr boiled
vegetables (zucchine and potatoes) and 100 gr of wheat bread (control); Diet 2:
300 gr raw vegetables (lattuge, carrots, cavoliflowers) and 100 gr of wheat bread;
Diet 3: diet 1 plus 500 gr of oranges; Diet 4: diet 1 plus MAK-4 (30 gr/day). Short term treatments: The same subjects
have been on the four different diets on alternative days. Meals were at 12 am
and 6:30 pm. MAK-4 (10 gr each intake) was assumed three times a day at 9 am, 12 am and 6:30 pm
(total 30 gr). Blood was withdrawn three times a day,
at 9 am (T = 0), just before the first intake of MAK-4
(first), at 7 pm (second) and at 9 am, the following day (third). Long term treatments: subjects were on a
free personal diet for 60 days (control). For the following 60 days the
subjects were on the same diet plus 20 gr of MAK-4/day. MAK-4 (10 gr) was
assumed twice a day, at 9 am and at 6 pm for 60 days. Blood was withdrawn at
the beginning of the study (T = 0) and after 60 days, at the same day time (9
am). Results: In the short term study MAK-4 increased two endogenous parameters of antioxidant defenses: Oxygen radical absorbance
capacity (ORAC) and total thiols. Peak induction was observed at 9 hours after
the assumption of the first intake. Up-regulation of ORAC was similar to that
obtained with 500 grs of oranges although with MAK-4 the ORCA value remained sensibly higher
than the control at 24 hours. Thiols maximally increased with MAK-4 at 9 hours,
but returned to basal levels at 24 hours. Exogenous intake of ascorbic acid contained
in MAK-4 showed a maximal level at 9 hours, although generally lower than that
assumed with 500 gr of oranges. At 24 the ascorbic acid from MAK-4 was at the
same level of that assumed with oranges. The same parameters measured in blood
of the subject on Diet 2 showed a slight increase at 9 hours, although it was
significant only for ascorbic acid. In the long term study the
MAK-4-supplemented diet caused a decrease in a parameter of oxidative load
(hydroperoxides) and an upregulation of ORAC, thiols and ascorbic acid. The
same subjects did not show the same variations when they were on the basal diet
alone. Conclusions: Our results show that a MAK-supplemented diet decreases
oxidative stress parameters and increases antioxidant defenses in both short
and long term treatments.