Investigation of the Effect of Rhubarb stalks extracts on Mice Exposed to Oxidative Stress

Normal blood lipid levels have a crucial role in lowering cardiovascular mortality. This study was designed to investigate the effect of aqueous rhubarb extract on serum glucose, cholesterol, total lipids, peroxynitrite, malondialdehyde, glutathione, and ceruloplasmin levels, as well as glutathione and malondialdehyde levels in the liver, kidney, and heart tissue in mice exposed to oxidative stress. ۴۰ Balb/c mice were randomly allocated into ۸ groups (n=۵). Group ۱: The control group was left eating feed and water without treatment for (۱۵) days. Group ۲: A group exposed to oxidative stress by giving hydrogen peroxide at a rate of (۰.۵%) with drinking water for ۱۵ days. Group ۳: A group exposed to oxidative stress induced by hydrogen peroxide at a rate of (۰.۵%) for ۱۵ days with injecting on the seventh day, daily for a week, with insulin subcutaneously (۱۵) units/kg. Group (۴-۸): the Groups were exposed to the oxidative stress induced by hydrogen peroxide (۰.۵%) for ۱۵ days with injecting on the seventh day into the peritoneal cavity with both the cold aqueous and nonprotein extract, the extract of flavonoids at a dose of ۴۰۰, ۴۰۰, ۰.۴, ۸.۸, ۱.۹۶ mg/kg body weight, respectively. All animals were anesthetized on the last day of the experiment, blood samples were obtained for biochemical testing, and tissue samples from the livers were collected for research. The results revealed that the cold crude aqueous, non-proteinous extracts, flavonoids, proteinous precipitate, and proteinous compound caused a significant decrease (P<۰.۰۵) in serum glucose, cholesterol, total lipids, peroxynitrite, malondialdehyde levels in kidney, liver, and heart. The recorded data showed a significant increase (P<۰.۰۵) in serum glutathione and ceruloplasmin in serum and glutathione levels in liver, kidney, and heart tissues in male mice exposed to oxidative stress. The results showed that all Rhubarb extracts have an antioxidant effect in mice exposed to oxidative stress.

Keywords:

oxidative stress , Antioxidant , Rhubarb