alexa Hypo-Homocysteinemia Effect for Some Ethanolic Plant Extracts | OMICS International | Abstract
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Hypo-Homocysteinemia Effect for Some Ethanolic Plant Extracts

Shaker E1*, Manaa S2, Mubarak A2 and Abd-El HadyFerdous2

1Agriculture and Chemistry Department, Minia University, Egypt

2Home Economic Department, Specific Education College, Minufia University, Egypt

*Corresponding Author:
Shaker E
Agriculture and Chemistry Department
Minia University, Egypt
E-mail: [email protected]

Received Date: February 13, 2013; Accepted Date: March 11, 2013; Published Date: March 13, 2013

Citation: Shaker E, Manaa S, Mubarak A, Hady Ferdous AE (2013) Hypo- Homocysteinemia Effect for Some Ethanolic Plant Extracts. J Nutr Food Sci 3:200. doi: 10.4172/2155-9600.1000200

Copyright: © 2013 Shaker E, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Recently, elevated plasma homocysteine (Hcy) levels have been impilicated as a risk factor for atherosclerosis, resulting in coronary artery disease, cerebrovascular disease, and peripheral vascular disease. Elevation of plasma homocysteine has been gradually induced subcutenous s.c. for male albino rats, beginning from the 5th day, and up to three weeks. Oxidative stress is known as one of the mechanisms in injury for Hcy induction. Fruits and vegetables have been proved in lowering the Hcy effects. Fourty two male rats were divided individually into 7 groups as followed: control, Hcy group, Hcy administration with avocado, broccoli, lettuce, tomato and mixture ethanolic extracts (50 gm 100 ml-1). Hcy gradually administrated for groups 2-7 (0.3, 0.4, and 0.6 μmoL g-1 body weight), beginning from 5th day for one week, second and third week, respectively. In the first two weeks, groups 3-7 were fed on basal diet with 0.1 ml oral inj. (per rat weighted 150 gm) avocado, broccoli, lettuce, tomato and mixture extracts. HPLC results showed remarkable Hcy concentrations with avocado, mixture and lettuce extracts; 1.8 and 2.8 and 2.9 μg mL-1, respectively. By the end of the experiment, mixture and broccoli significant decreased total billirubin (0.42 mg dL-1 35%, 0.44 mg dL-1 32%, respectively), and GPT (29.55, 29.63 units mL-1, respectively). LDL/HDL or risk factor has been declined significantly with broccoli extract (91%-0.04 mg dL-1). Creatinine (0.29 mg dL-1, 50%) and urea (29.63 mg dL-1, 29%) showed significant improvement with tomato extract comparing to infected group. Avocado showed significant antioxidative activity or reduction in MDA (7.13 nmol mL-1, 50%).

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