EFFECTS OF GARCINIA CAMBOGIA PLANT EXTRACTS ON SOME BIOCHEMICAL PARAMETERS OF EXPERIMENTAL RATS BLOOD

Abstract

Garcinia plant is extensively used in herbal medicine and as food in the tropical rain forest region. The present study determined chemical composition of dried Garcinia ambogia fruits, hydroxyl citric acid. The antioxidant activity of their hot and cold (10%) Garcinia cambogia extracts was determined by using 1, 1-diphenyl-2-picrylhydrazyl (DPPH). The study also, investigated the effects of Garcinia cambogia extract 10%) hot and cold on some blood parameters of experimental rats to show their effects on health. The biological experiments consisted of 18 male rats, divided into 3 groups (control, hot and old 10% Garcinia cambogia extracts). The effects of extracts on ver and kidney functions as well as lipid profile of blood were estimated. Garcinia cambogia (10%) extracts (2ml w/v) were given twice daily by using a stomach tube. Chemical composition of dried Garcinia cambogia showed that fruits contained 19.8 % of fat and 6% carbohydrates while possessed 0.22 % protein. Meanwhile, it contained some minerals such as calcium (180 mg/100g) iron (150 g/100g), magnesium (80 mg/100g) as well as few amounts of nc (2 mg/100g), and copper (2mg/100g). Hydroxycitric acid (HCA) mount was 8%, while showed high antioxidant activity in cold extract than that found in hot. The effect of Garcinia cambogia extracts on blood parameters of rats showed a significant decrement (at P<0.05) in total lipid, triglycerides, cholesterol, DL-C, vLDL-C, glucose, albumin, creatinine, urea, ALT, and AST activity, while HDL increased compared with control. Total protein and uric acid showed no significant difference in all groups. It could be concluded that Garcinia cambogia plants has a high antioxidant property and have positive effects on different items of vestigated biochemical blood tests. The obtained natural extracts possess some benefits effect on health and can be used as a natural preservative substance in food and beverages.