Gastroprotective and Antioxidant Effects of the Cinnamon, Cumin, Sumac on Indomethacin Induced Gastric Ulcer in Rats

Abstract

The gastro-protective effect of water extracts spice of cinnamon, cumin and sumac in indomethacin induced ulcer model in rats was investigated, in vivo and biochemical mechanism of spice extracts were monitored by measuring their antioxidant. For each cumin, cinnamon and sumach extracts 50, 100, 200 and 400 mg/kg, positive control famotidine (FAM) 25 mg/kg and negative control indomethacin (IND) 25 mg/kg dosage form was orally administered. After that catalase (CAT), superoxide dismutase (SOD), myeloperoxidase (MPx) enzyme activities and glutathione (GSH), lipid perxidase (LPO) amounts were measured. In IND induced ulcer group, It is determined that each four dosage form of spices and positive control FAM group significantly decreased the ulcer area (p<0.05). In addition to this, CAT, SOD, MPx enzyme activities and GSH, LPO amounts were measured in spice extract administered gastric damaged rat stomach tissues in order to explain the effects of antioxidant defense system on antiulcerogenic activity. In IND induced tissues, while LPO, MPx and CAT increased GSH and SOD decreased with respect to the (healthy) control group. It is claimed by the measured enzyme activity differences that these spices have antiulcerogenic activity. 

Keywords

• Antioxidant
• cinnamon
• cumin
• sumac
• rat

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