Inhibition of paracetamol-induced oxidative stress in rats by extracts of lemongrass (Cymbropogon citratus) and green tea (Camellia sinensis) in rats

  • OO Ojo AJOL
  • FR Kabutu
  • M Bello
  • U Babayo
Keywords: Lipid peroxidation, paracetamol, catalase, malondialdehyde, cholesterol, phospholipids, membrane fluidity, lemongrass, green tea

Abstract

The water extract of green tea and lemongrass were investigated for their antioxidant effects in Wistar albino rats. Control and Test groups of rats were administered with paracetamol (2 g/kg) on the 10th day
of the experiment while the test groups were pre-treated with 100 mg/kg body weight of green tea and lemongrass for 10 days. The effect of the extracts on serum levels of malondialdehyde, catalase activity
and vitamin C were measured in paracetamol-induced hepatotoxicity in rats. Further, the effects of the extract on cholesterol and phospholipids were estimated. Cholesterol/phospholipids ratio was computed. The extracts of green tea and lemongrass produced significant (P<0.05) antioxidative effect by inhibiting the elevation of serum levels of malondialdehyde and catalase. The depletion of vitamin C was also prevented significantly (P<0.05). Moreover, the extracts were able to prevent alteration to membrane lipids by preventing the increase in cholesterol/phospholipid ratio by paracetamol. From these results, it was suggested that extracts of green tea and lemongrass could protect from
paracetamol-induced lipids peroxidation perhaps by its antioxidative effects hence eliminating the deleterious effects of toxic metabolites from paracetamol
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eISSN: 1684-5315