Protective effect of pineapple ( Ananas cosmosus) peel extract on alcohol–induced oxidative stress in brain tissues of male albino rats

Abstract

Objective To investigate the ability of pineapple peels to protect against alcohol-induced oxidative stress in brain tissues using male albino rat models. Methods Response surface methodology (RSM) was used to design a series of experiments to optimize treatment conditions with the aim of investigating the protective effect of pineapple peel extract on alcohol-induced oxidative stress in brain tissues. Oxidative stress was induced by oral administration of ethanol (20% w/v) at a dosage of 5 mL/kg bw. The treatment lasted for 28 days. At the end of the treatment, the rats were fasted overnight and sacrificed by cervical dislocation. Tissue homogenates were used for the assessment of protein concentration, reduced glutathione (GSH) content, catalase, and SOD. Results Alcohol administration caused a significant decrease ( P>0.05) in GSH level in the group which was only fed alcohol. Treatment with pineapple peel extracts caused increase in GSH level in alcohol fed groups. No significant difference ( P<0.05) was observed in SOD levels of the negative control and group fed on only pineapple peel extract. Elevated level of catalase was observed in the negative control but pineapple peel extract significantly reduced the levels. Conclusions This study indicates the protective effect of pineapple peel against alcohol-induced oxidative stress in brain tissues.