Pretreatment and Antioxidant Potential Effect of Clove (Syzygium aromaticum) extract against Ethanol-Induced Gastric Ulcer in Rats and Its Use in a Functional Beverage | ||||
| مجلة دراسات وبحوث التربية النوعية | ||||
| Volume 8, Issue 4 - Serial Number 18, October 2022, Page 1163-1183 PDF (1.21 MB) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/jsezu.2022.446304 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Asmaa Gamal Nour El-Din1; Rania Adel Eid1; Heba Y. Nasef2 | ||||
| 1Department of Nutrition and Food Science, Faculty of Home Economics, Menofia University, Egypt | ||||
| 2Department of Nutrition and Food Science, Faculty of Home Economics, Helwan University, Egypt | ||||
| Abstract | ||||
| Clove (Syzygium aromaticum) is an aromatic tree that is used to treat gastric ulcers because of its analgesic, strong anti-infective, anti-inflammatory, and antioxidant properties. So, the primary objective of this research was to investigate the anti-ulcer potential and underlying mechanisms of clove extract in an ethanol-induced gastric ulcer rat model. Five groups of 30 adult male albino rats were prepared, each consisting of six rats. The third, fourth, and fifth sets received clove extract (CE) pretreatment in the form of 50, 100, and 200 mL/kg/b.wt, respectively, whereas the first and second groups received a standard diet. Rats in the second, third, fourth, and fifth groups were given a single oral dosage by gavage of 95% ethyl alcohol at a rate of 10 mL/Kg b.wt to cause gastric ulcer. The negative control group received a single oral dose of 0.9% w/v of saline. Based on the results, pretreatment with clove extract of all tested groups significantly reduced the ulcer length, number, score, and index, while markedly enhancing the curative ratio in ethanol-induced gastric ulcerated rats. For the curative ratio, the present data showed a significant increase in rats pretreated with 50, 100, and 200 mL/kg/b.wt CE by 28.6, 54.5, and 78.6%, respectively. Pretreatment of clove extract with different concentrations resulted in a significant (P≤0.05) increase in GPX, GSH, SOD, CAT, and TAC activity compared to the positive control group. The highest increase in hemoglobin was observed in gastric ulcer rats pretreated with 200 mL/kg/b.wt CE. Using 200 mL/kg/b.wt CE had a better ulcer-pretreated effect. The notable fat content, primarily composed of essential oils such as eugenol, eugenol acetate, and β-caryophyllene, is responsible for the characteristic aroma and exhibits potent antimicrobial, anti-inflammatory, and antioxidant activities. Also, the high levels of total phenols (167.5 mg/g) and flavonoids (163.75 mg/g) in clove, which reflect its antioxidant and anti-inflammatory activities. The product exhibited promising sensory attributes, particularly in terms of taste and color, and may offer a natural dietary approach to gastric protection. These findings provide evidence that clove extract possesses gastroprotective properties by stimulating antioxidant enzymes, suggesting potential therapeutic relevance in humans. | ||||
| Keywords | ||||
| Inflammation; pH value; Ulcer index; Curative ratio; Haemoglobin; functional beverage | ||||
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