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

Abstract

AbstractBACKGROUND: 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. Copyright © 2009 Society of Chemical Industry