Abstract
Since oxidative stress has been implicated in most common cause of death, especially in case of cancer and cardiovascular disease, natural substances and spices that show antioxidant effects merit a closer examination. Saffron is the yellow natural spice derived from the flower of Crocus sativus and used as a coloring agent in many foods worldwide. In this study, we determined the total polyphenols content in the Lebanese saffron and the antioxidant effects of different extracts from this saffron in vitro using electrolysis of physiological solution for generation of free radicals (FR) in the presence of colorimetric indicator N,N-di-ethyl-P-phenylenedialanine; the absorbance was measured spectrophotometrically at 515 nm. Histophathological studies allowed us to observe the damages caused by FR in the isolated organs of hamsters (kidney, liver, lungs, and heart) and on the other hand the protection that saffron provided to these vital organs. By using assay kits, we evaluated the levels of lipid peroxidation and superoxide dismutase activity, the important free radical scavenging enzyme. The results showed that both boiled and soaked saffron at 0.45 mg/ml are highly effective against FR generated by electrolysis and against the damages caused to the organs tested as observed by light microscopy. Moreover, saffron significantly (p < 0.05) decreased lipid peroxidation and increased superoxide dismutase activity in all tissues used as compared to control. We concluded that Lebanese saffron strongly protects vital organs against oxidative stress. Key words: Crocus sativus, oxidative stress, free radicals, Lebanese saffron, antioxidant activity, free radicals scavengers.
Highlights
Modern lifestyle habits cause many people to develop abnormally high levels of oxidative stress
We evaluated the levels of lipid peroxidation and superoxide dismutase activity, the important free radical scavenging enzyme
The results showed that both boiled and soaked saffron at 0.45 mg/ml are highly effective against free radicals (FR) generated by electrolysis and against the damages caused to the organs tested as observed by light microscopy
Summary
Modern lifestyle habits cause many people to develop abnormally high levels of oxidative stress. Most of us are not in a continuous state of oxidative stress, we generally experience this unhealthy condition on a regular basis as it can be precipitated by a wide range of factors These include psychological stress, alcohol, medication, trauma, a cold environment, toxins, automobiles and industrial fumes, asbestos, bacterial, Abbreviations: FR, Free radicals; LP, lipid preoxidation; Els, electrolysis; ROS, reactive oxygen species; SOD, superoxide dismutase. For protection against FR, organisms are endowed with endogenous (catalase, superoxide dismutase, glutathione peroxidase/ reductase) and exogenous (vitamins C and E, carotene, uric acid) defense systems These systems are not sufficient in situations (oxidative stress, contamination, UV-exposure etc) where the production of FR significantly increases (Mondon et al, 1999).
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