EFFECT OF ANTIOXIDATIVE PROPERTIES OF HONEY ON SCHISTOSOMA MANSONI-INFECTED MICE
 
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Pol. J. Food Nutr. Sci. 2005;55(3):323–326
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ABSTRACT
Twenty Swiss albino mice were divided into four groups. The first and second group were subjected to intra-peritoneal injection with a honey Nigella sativa L. and a honey mixture of Coriandrum sativum L. and Origanum. The third group was used as an infected group. The forth one was maintained as a control, groups 1, 2 and 3 were exposed to 50 Schistosoma mansoni Egyptian strain cercariae/mouse. Six weeks post challenge, TBARS measurement, reduced glutathione, IgM levels and a histopathological examination of liver sections were investigated. The results showed an increased level of TBARS (61±8.21 ng/µL) and a decrease in reduced glutathione (1.98±0.8 ng/µL) in infected mice comapred to the control ones (3.13±0.34 ng/µL). In the groups pretreated with Nigella sativa L. and a honey mixture, the level of reduced glutathione was observed to increase (5.96±4.20 and 12.28±2.78 ng/µL, respectively) in comparison with the untreated infected ones. TBARS measurement showed an improvement in the pretreated mice with honey of Nigella sativa L. (58.25±20.34 ng/µL) while a marked decrease (41.73 ng/µL) was observed upon the treatment with a honey mixture in comparison to the infected mice. Honey positively affected humoral immune response by significantly increasing IgM (p<0.05) upon the treatment with the two kinds of honey. Histopathological analyses revealed an improvement in liver sections in two variants of honey treatment as compared with the untreated infected livers. Our results may reflect potent antioxidant properties of honey against oxidative stress induced in mice after S. mansoni infection.
ISSN:1230-0322