A novel herbal beverage from Moringa oleifera, Dennettia tripetala, and Citrus sinensis abates Bonny light crude oil-induced oxidative injury in rat brain and liver
Ebuehi, Osaretin A.T.
Erukainure, Ochuko L.
Oyenihi, Ayodeji B.
A novel herbal beverage (HB) was formulated from blends of Moringa oleifera, Dennettia tripetala, and Citrus sinensis and investigated for its antioxidative protective effect against Bonny light crude oil (BLCO)-induced oxidative injury in rat brain and hepatic tissues. Male albino rats were orally exposed to BLCO (800 mg/kg bodyweight) for 7 days, then treated with HB (200 and 400 mg/kg bodyweight) for another 7 days. Reduced glutathione (GSH) and malondialdehyde (MDA) levels were depleted and elevated respectively in both tissues on exposure to BLCO, which was (p < 0.05) reversed after treatment with HB. Treatment with HB led to significant (p < 0.05) increase in superoxide dismutase (SOD) activities in BLCO-exposed rats. BLCO also caused a significant increase in total bilirubin, alanine aminotransferase, aspartate aminotransferase, and alkaline phosphatase levels, while treatment with HB led to significant (p < 0.05) reduced levels. These results thus suggest an ameliorative effect of HB on BLCO-induced oxidative injury in brain and hepatic tissues, which may be attributed to the synergistic effects of the phytochemicals, with quercetin playing a major role.
Research Subject Categories::NATURAL SCIENCES::Chemistry::Biochemistry , Antioxidant , Crude oil , Herbal beverage , Oxidative injury
Ebuehi, Osaretin & Erukainure, Ochuko & Adione, Rebecca & Oyenihi, Ayodeji. (2018). A novel herbal beverage from Moringa oleifera, Dennettia tripetala, and Citrus sinensis abates Bonny light crude oil-induced oxidative injury in rat brain and liver. Comparative Clinical Pathology. 10.1007/s00580-018-2654-0.