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Paper Information

Title: 

THE EFFECT OF PISTACIA VERA L. GUM EXTRACT ON OXIDATIVE DAMAGE DURING EXPERIMENTAL CEREBRAL ISCHEMIA-REPERFUSION IN RATS

Type: POSTER
Author(s): MANSOURI S.M.T.*,NAGHIZADEH B.,HOSSEINZADEH H.
 
 *DEPT. OF PHARMACOLOGY, MASHHAD UNIVERSITY OF MEDICAL SCIENCES
 
Name of Seminar: IRANIAN CONGRESS OF PHYSIOLOGY AND PHARMACOLOGY
Type of Seminar:  CONGRESS
Sponsor:  PHYSIOLOGY AND PHARMACOLOGY SOCIETY, MASHHAD UNIVERSITY OF MEDICAL SCIENCE
Date:  2007Volume 18
 
 
Abstract: 

Introduction: Oxygen free radicals may be implicated in the pathogenesis of ischemia reperfusion damage. The antioxidant effects of some species of Pistacia have been reported.
Methods: the protective effects of Pistacia vera L. gum extract (0.1-0.5g/kg) on oxidative damage following cerebral ischemia were studied in rats. Ischemia was induced using four-vessel occlusion model and evaluated using measurement of malondialdehyde (MDA) and antioxidant power in hippocampus. MDA and antioxidant power were assayed with the thiobarbituric acid (TBA) and ferric reducing-antioxidant power (FRAP) tests, respectively. The extract and saline were administered intraperitoneally 10min subsequent to ischemia.
Results: Results have shown that the MDA level increased by 47% and antioxidant power decreased by 117% in control group in comparison with sham-operated animals (P< 0.001). Treatment with P. vera L gum extract significantly and in a non dose-dependent manner reduced brain MDA level by 63% (P<0.001) and increased antioxidant power of brain by 235% (P<0.001) in comparison to the controls.
Conclusion: Since Pistacia vera L. gum comprised saponins, tannins, and flavonoids, according to these results, it is suggested that P. vera gum may exhibit neuroprotective effects against ischemia.

 
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