Effect of long-term dietary administration of oregano and rosemary on the antioxidant status of rat serum, liver, kidney and heart after carbon tetrachloride-induced oxidative stress

BACKGROUND: This study was performed on female Wistar rats allocated to eight groups of six animals each. Groups 1 and 2 were fed the basal diet, groups 3 and 4 were fed the basal diet supplemented with ground oregano at 20 g kg⁻¹ level, groups 5 and 6 were fed the basal diet supplemented with groun...

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Bibliographic Details
Published in:	Journal of the science of food and agriculture Vol. 89; no. 8; pp. 1397 - 1406
Main Authors:	Botsoglou, Nikolas A, Taitzoglou, Ioannis A, Botsoglou, Evropi, Zervos, Ioannis, Kokoli, Alexandra, Christaki, Efterpi, Nikolaidis, Efstathios
Format:	Journal Article
Language:	English
Published:	Chichester, UK John Wiley & Sons, Ltd 01-06-2009 Wiley John Wiley and Sons, Limited
Subjects:	ABTS radicals Anions antioxidant activity Antioxidants Aroma and flavouring agent industries Biological and medical sciences blood serum Carbon tetrachloride Diet Diets Effects Food industries food intake free radical scavengers Fundamental and applied biological sciences. Psychology heart Herbs hydrogen peroxide hydroxyl anion kidneys liver long term experiments malondialdehyde natural antioxidants oral administration Oregano Origanum oxidative stress Radicals Rats Rodents Rosemary Rosmarinus Serums Studies superoxide anion Oxidative stress Rat Liver Carbon tetrachloride Rodentia hydrogen peroxide Spice Oregano Antioxidant Natural Long term Kidney ABTS radicals Vertebrata Anions Mammalia hydroxyl anion Rosemary Serum malondialdehyde rats superoxide anion Hydroxyl natural antioxidants
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Summary:	BACKGROUND: This study was performed on female Wistar rats allocated to eight groups of six animals each. Groups 1 and 2 were fed the basal diet, groups 3 and 4 were fed the basal diet supplemented with ground oregano at 20 g kg⁻¹ level, groups 5 and 6 were fed the basal diet supplemented with ground rosemary at 20 g kg⁻¹ level, while groups 7 and 8 were fed the basal diet supplemented with both oregano and rosemary, each at 20 g kg⁻¹ level. Following 6 weeks feeding, groups 2, 4, 6 and 8 were injected with CCl₄ at 1 mL kg⁻¹ body weight, and 6 h thereafter all animals were sacrificed. RESULTS: Administration of CCl₄ to the control rats enhanced (P < 0.05) aspartate transaminase (AST), alanine transaminase (ALT) and alkaline phosphatase (ALP) activities, decreased cholesterol and triglycerides content in serum, increased (P < 0.05) lipid peroxidation and decreased (P < 0.05) the ABTS radical cation, the hydroxyl anion radical, the superoxide anion radical, and the hydrogen peroxide scavenging activities in all tested tissues, as compared to the control. Feeding oregano, rosemary or both before CCl₄ treatment resulted in decline (P < 0.05) of the increase in AST, ALT and ALP activities, increase (P < 0.05) of cholesterol and triglycerides in serum, decrease (P < 0.05) of lipid peroxidation, and increase (P < 0.05) of the ABTS radical cation, hydroxyl anion radical, superoxide anion radical and hydrogen peroxide scavenging activity. CONCLUSION: The results of this study suggest that long-term dietary administration of oregano and rosemary has the potential to quench free radicals and alleviate CCl₄-induced oxidative stress in rats.
Bibliography:	http://dx.doi.org/10.1002/jsfa.3601 National Resources (EPEAEK-II) istex:09ACD25784E389BB26D808A82B0DF204B6CACEA0 European Union-European Social Fund ArticleID:JSFA3601 ark:/67375/WNG-0LXZL9ND-S ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.3601