p-Coumaric acid has an ameliorative effect on peptic ulcer: a macroscopic, microscopic and biochemical analysis

Abstract

Objective: p-Coumaric acid is commonly found in edible plants in nature and is known to be an effective antioxidant. This study aimed to investigate the therapeutic effects of p-coumaric acid on ethanol-induced gastric ulcer model Materials and Methods: After an 18-hour starvation period, the ulcer was induced in male Sprague-Dawley (250-300) rats by intragastric administration of 75% ethanol. An hour after ulcer induction, p-coumaric acid (250 mg/kg) suspended in 1 ml tween-80 was administered intragastrically. The control and ulcer groups received 1 ml tween-80. One hour later, all rats were euthanized and stomach samples were collected for macroscopic examination, histological evaluation, and measurement of myeloperoxidase (MPO) activity, malondialdehyde (MDA), and glutathione (GSH) levels. Results: Ethanol induction resulted in gastric epithelial and mucosal injury, increased MPO activity and MDA levels; and decreased GSH levels. Treatment with p-coumaric acid at a dose of 250 mg/kg markedly improved the gastric injury macroscopically, microscopically, and biochemically due to decreasing MPO activity and MDA levels while increasing GSH levels. Conclusion: p-Coumaric acid markedly ameliorated the gastric epithelial and mucosal injury induced by ethanol. The therapeutic effects of p-coumaric acid could be due to its antioxidant properties and protective role against GSH depletion and neutrophil accumulation.

Keywords

• p-Coumaric acid
• Ulcer
• Ethanol
• Antioxidant
• Neutrophil

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