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The protective and Antioxidant Effect of Catechin and Apigenin on Some Biochemical Parameters in Blood Serum of Rats Exposed to Oxidative Stress Induced by H2O2 | ||
| College Of Basic Education Research Journal | ||
| Article 37, Volume 16, Issue 3, 2020, Pages 813-852 PDF (1.76 M) | ||
| Document Type: Research Paper | ||
| DOI: 10.33899/berj.2020.166002 | ||
| Authors | ||
| Rana T Ibrahem Ibrahem* 1; Amera A Mahmmod Mahmmod* 2; Ghada Abd Taqa Taqa* 3 | ||
| 1جامعة الموصل/کلیة التربیة للعلوم الصرفة قسم الکیمیاء | ||
| 2جامعة الموصل/کلیة التربیة للعلوم الصرفة قسم الکیمیاء | ||
| 3جامعة الموصل/ کلیة طب الأسنان / فرع العلوم الأساسیة | ||
| Abstract | ||
| The aim of this study is to determine the protective and antioxidant effect of catechin isolated from avocado (persea Americana) seeds and Apigenin isolated from parsley (prtroselinum crispum) leaves in preventing of oxidative stress effects exposed by (0.5 % H2O2) during periods (0, 2 weeks and 4 weeks) by measuring some biochemicals parameters in blood serum, Glucose, Urea, Uric Acid (UA), C-Reactive Protein (CRP), Glutathione (GSH), Malondialdehyde (MDA), and peroxy nitrate radical (ONOȮ). Forty eight males rats with the age of (10 ± 1 week) and weight of (200 – 250)gm were randomly divided into 4 groups, 6 Rat/group. Group (1): control group received drinking tap water and standard diet, given (A) for catechin and () for apigenin, Group (2): received (0.5% H2O2) with drinking water for 4 weeks, given (B) for catechin and () for a pigenin, Group (3): received tap water and standard diet and given (50 mg/kg) catechin for 4 weeks, given (C) and (50 mg/kg) Apigenin for 4 weeks, given (, Group (4): received (0.5% H2O2) with drinking water and given (50 mg/kg) catechin for 4 weeks given (D), and (50 mg/kg) Apigenin, given (). Result showed a significant increase (P≤ 0.05) in the concentration of glucose, Urea, UA, CRP, MDA and ONOȮ and a significant decrease in GSH level compared with control group. The treatment with catechin and Apigenin each alone lead to positive effects of oxidative damage through the significant increasing (P≤ 0.05) in GSH level and significant decrease (P≤0.05) in concentration of glucose, Urea, UA, MDA, CRP and ONOȮ. | ||
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