Protective effects of Trifolium alexandrinum L. against lung injury induced by environmental toxin CCl4 in experimental rats

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Khan, Rahmat Ali ; Alkreathy, Huda Mohammad ; Saboorshah, Abdus ; Ahmed, Mushtaq ; Khan, Samiullah (2016)
  • Publisher: Co-Action Publishing
  • Journal: Food & Nutrition Research, volume 60 (issn: 1654-661X, eissn: 1654-661X)
  • Related identifiers: pmc: PMC5102104, doi: 10.3402/fnr.v60.30433
  • Subject: Original Article | CCl4 | lungs | Trifolium alexandrinum | lipid peroxidation
    mesheuropmc: digestive system

Background: In Pakistan numerous medicinal floras has used in the treatment of various human ailments. Among them Trifolium alexandrinum L. is traditionally used in the curing of disease. Presently we designed to ascertain the protective role of Trifolium alexandrinum methanolic extracts (TAME) against carbon tetrachloride (CCl4)-induced lung injury and oxidative stress in rats.Methods: Exposure to CCl4 induces oxidative stress and causes tissue damage by the induction of CCl4 free radicals. Twenty-four male albino rats were divided equally into four groups. Rats in group I had free access to drinking water and laboratory food. Group II was treated with 1 ml/kg body weight (b.w.) CCl4 (30% in olive oil). Groups III and IV rats were fed (p.o.) 200 mg/kg b.w. TAME and 50 mg/kg b.w. silymarin after 24 h of CCl4 treatment for 2 weeks.Results: Administration of CCl4 caused a significant (p<0.01) decrease in the activities of antioxidant enzymes (catalase, peroxidase, glutathione peroxidase, glutathione-S-transferase), and glutathione contents were decreased; however, thiobarbituric acid-reactive substances were increased (p<0.01). The alterations caused by CCl4 were significantly (p<0.01) reversed toward control levels by supplementation of TAME and silymarin.Conclusion: These results suggest that in rats TAME and silymarin could protect the lungs against CCl4-induced oxidative damage.Keywords: lungs; CCl4; lipid peroxidation; Trifolium alexandrinum(Published: 7 November 2016)Citation: Food & Nutrition Research 2016, 60: 30433 - http://dx.doi.org/10.3402/fnr.v60.30433
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