Abstract
Myristica fragrans seeds are traditionally used totreat dyspepsia, vomiting and abdominal pain. The purpose of this study was to investigate the protective effect of Myristica fragrans in ethanol induced gastric ulcer. Study was carried out on rats, divided into four groups; negative control, positive control, standard drug control, and Myristica fragrans extract treated rats. The pH, ulcer index, acidity values and histopathological examination of stomach were evaluated. Myristica fragrans significantly (P<0.05) reduced gastric lesions by 41.68% in ethanol induced ulcer model at 200 mg/kg when compared to sucralfate (60.41%). However, histopathological findings appeared similar in Myristica fragrans extract treated and standard drug control groups, where stomachs were found with mild erosion of superficial epithelium and few infiltrated inflammatory cells. pH of gastric contents of rats from extract treated was increased (4.25 ± 0.25) as compared to positive control group (2.25 ± 0.25). Ulcer index of extract treated rats was improved (41.74%). Moreover, total acidity of extract treated group (60.0 ± 0.47) was decreased as compared to control group (74.50 ± 1.04). It is concluded that Myristica fragrans showed significant protecting activity in ethanol induced ulcer. Isolation and purification of phytochemicals responsible for gastroprotective activity becomes necessary.
Highlights
Peptic ulcer disease and its complications remain the cause of significant morbidity worldwide, being a major burden for health care organizations (Tanih et al 2010)
Anti-inflammatory and antithrombotic effects (Olajide et al 1999). It is used as astringent, hypolipidemic, aphrodisiac and antifungal agent (Sonavane et al 2002)
The aim of the present study was to evaluate its gastroprotective activity in ethanol-induced gastric ulcer model in Wister albino rats
Summary
Peptic ulcer disease and its complications remain the cause of significant morbidity worldwide, being a major burden for health care organizations (Tanih et al 2010). Its seeds are being used widely as spice for curry powders, drinks, teas and in alcohol. It helps in digestion of food and is used by bakeries in baked food, drinks, syrups and sweets. Anti-inflammatory and antithrombotic effects (Olajide et al 1999). It is used as astringent, hypolipidemic, aphrodisiac and antifungal agent (Sonavane et al 2002). It possessed anti-cancer activity (Raut and Karuppayil 2014). It has shown antimicrobial activity against Bacillus subtilis, Staphylococcus aureus, Pseudomonas putida, H. pylori and Pseudomonas aeruginosa, Aspergillus fumigatus, Aspergillus niger, Aspergillus flavus (Dorman and Deans 2004)
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