Effect of long-term dietary administration of oregano and rosemary on the antioxidant status of rat serum, liver, kidney and heart after carbon tetrachloride-induced oxidative stress

Journal of the Science of Food and Agriculture

Volumn 89, Issue 8, 2009, Pages 1397-1406

  Botsoglou, Nikolas A ^a   Taitzoglou, Ioannis A ^a   Botsoglou, Evropi ^a   Zervos, Ioannis ^a   Kokoli, Alexandra ^a   Christakia, Efterpi ^a   Nikolaidis, Efstathios ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

ABTS radicals; Carbon tetrachloride; Hydrogen peroxide; Hydroxyl anion; Malondialdehyde; Natural antioxidants; Oregano; rosemary; Oxidative stress; Rats; Superoxide anion

Indexed keywords

ANIMALIA; ORIGANUM; RATTUS; RATTUS NORVEGICUS; ROSMARINUS OFFICINALIS;

EID: 67249147688     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3601     Document Type: Article

References (58)

1. Droge W, Free radicals in the physiological control of cell function. Physiol Rev 82:47-95 (2002).
2. Jaeschke H, Reactive oxygen and mechanisms of inflammatory liver injury. J Gastroenterol Hepatol 15:718-724 (2000).
3. Bokov A, Chaudhuri A and Richardson A, The role of oxidative damage and stress in aging. Mech Ageing Dev 125:811-826 (2004).
4. Giordano FJ, Oxygen, oxidative stress, hypoxia, and heart failure. J Clin Invest 115:500-508 (2005).
5. Halliwell B and Gutteridge JMC, Free Radicals in Biology amd Medicine. Oxford University Press, Oxford (1989).
6. Soobrattee MA, Neergheem VS, Luximon-Ramma A, Aruoma OI and Bahorun T, Phenolics as potential antioxidant therapeutic agents: Mechanism and actions. Mutat Res 579:200-213 (2005).
7. Shahidi F and Wanasundara RKJPD. Phenolic antioxidants. Crit Rev Food Sci Nutr 32:67-103 (1992).
8. Rice-Evans CA, Miller NJ and Papanga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radic Biol Med 20:933-956 (1996).
9. DugasAJ, Castaneda-AcostaJ, BoninGC, PriceK, FischerNH and Winston GW, Evaluation of the total peroxyl radical-scavenging capacity of flavonoids: structure-activity relationships. J Nat Prod 63:327-331 (2000).
10. BeutnerS, BloedornB, FrixelS, BlancoIH, HoffmannT, MartinH-D, et al, Quantitative assessment of antioxidant properties of natural colorants and phytochemicals: carotenoids, flavonoids, phenols and indigoids. The role of β-carotene in antioxidant functions. J Sci Food Agric 81:559-568 (2001).
11. Chen X and Ahn DU, Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+ or ultraviolet light. J AmOil Chem Soc 75:1717-1721 (1998).
12. Rice-Evans CA and Miller NJ, Antioxidant activities of flavonoids as bioactive components of foods. Biochem Soc Trans 24:790-795 (1996).
13. Economou KD, Oreopoulou V and Thomopoulos CD, Antioxidant properties of some plant extracts of the Labiatae family. J Am Oil Chem Soc 68:109-113 (1991).
14. Yanishlieva NV,Marinova EM,Gordon MHand Raneva VG, Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems. Food Chem 64:59-66 (1999).
15. Milos M, Mastelic J and Jerkovic I, Chemical composition and antioxidant effect of glycosidically bound volatile compounds from oregano (Origanum vulgare L. ssp. Hirtum). Food Control 71:79-83 (2000).
16. Flamini G, Cioni PL, Morelli I, MacchiaM and Ceccarini L, Main agronomic-productive characteristics of two ecotypes of Rosmarinus officinalis L. and chemical composition of their essential oils. J Agric Food Chem 50:3512-3517 (2002).
17. Saenz-Lopez R, Fernadez-Zurbano P and Tena MT, Capillary electrophoretic separation of phenolic diterpenes from rosemary. J Chromatogr 953:251-256 (2002).
18. Ibanez E, Kubatova A, Senorans FJ, Cavero S, Reglero G, and Hawthorn SB, Subcritical water extraction of antioxidant compounds from rosemary plants. JAgricFoodChem50:3512-3517 (2003).
19. Cuvelier M, Richard Hand Berset C,Antioxidative activity and phenolic composition of pilot-plant and commercial extracts of sage and rosemary. J AmOilChemSoc 73:645-652 (1996).
20. Richheimer S, Bernart M, King G, Kent C and Bailey D, Antioxidant activity of lipid-soluble phenolic diterpenes from rosemary. J Am Chem Soc 73:507-514 (1996).
21. Gutensperger B, Hammerli-Meier D and Escher F, Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat. J Food Sci 63:955-957 (1998).
22. Martinez-Tome M, Jimenez A, Ruggieri S, Frega N, Strabbioli R and Murcia A,AntioxidantpropertiesofMediterraneanspicescompared with common food additives. J Food Prot 64:1412-1419 (2001).
23. Botsoglou NA, Florou-Paneri P, Christaki E, Fletouris DJ and Spais AB, Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues. Br Poult Sci 43:223-230 (2002).
24. Botsoglou NA, Christaki E, Fletouris DJ, Florou-Paneri P and Spais AB, The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage. Meat Sci 62:259-265 (2002).
25. Botsoglou NA, Fletouris DJ, Florou-Paneri P, Christaki E and Spais AB, Inhibition of lipid oxidation in long-term frozen stored chicken meat by dietary oregano essential oil and α-tocopheryl acetate supplementation. Food Res Int 36:207-213 (2003).
26. Botsoglou NA, Govaris A, Botsoglou EN, Grigoropoulou SH and Papageorgiou G, Antioxidant activity of dietary oregano essential oil and α-tocopheryl acetate supplementation in long-term frozen stored turkey meat. J Agric Food Chem 51:2930-2936 (2003).
27. Botsoglou NA, Grigoropoulou SH, Botsoglou E, Govaris A and Papageorgiou G, The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. Meat Sci 65:1193-1200 (2003).
28. Papageorgiou G, Botsoglou NA, Govaris A, Giannenas I, Iliadis S and Botsoglou E, Effect of oregano oil and α-tocopheryl acetate dietary supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues. J Anim Physiol Anim Nutr 87:1-12 (2003).
29. Botsoglou NA, Florou-Paneri P, Christaki E, Giannenas I and Spais AB, Performance of rabbits and oxidative stability of muscle tissues as affected by diet supplementation with oregano essential oil. Arch Anim Nutr 58:209-218 (2004).
30. Govaris A, Botsoglou E, Florou-Paneri P, Moulas AN and Papageorgiou G, Dietary supplementation of oregano essential oil and α-tocopheryl acetate on microbial growth and lipid oxidation of turkey breast fillets during storage. Int J Poult Sci 4:969-975 (2005).
31. Govaris A, Botsoglou NA, Papageorgiou GA, Botsoglou E and Amvrossiadis I, Dietary versus postmortem use of oregano oil in turkeys to inhibit development of lipid oxidation in breast and thigh meat during refrigerated storage. Int J Food Sci Nutr 55:115-123 (2004).
32. Florou-Paneri P, Giannenas I, Christaki E, Govaris A and Botsoglou N, Performance of chickens and oxidative stability of the produced meat as affected by feed supplementation with oregano, vitamin C, vitamin E and their combinations. Arch Geflugelk 70:232-240 (2006).
33. Florou-Paneri P, Palatos G, Govaris A, Botsoglou D, Giannenas I and Ambrosiadis I, Oregano herb versus oregano essential oil as feed supplements to increase the oxidative stability of turkey meat. Int J Poult Sci 4:866-871 (2005).
34. Govaris A, Florou-Paneri P, Botsoglou E, Giannenas I, Amvrosiadis I and Botsoglou N, The inhibitory potential of feed supplementation with rosemary and/or α-tocopheryl acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage. LWT Food Sci Technol 40:331-337 (2007).
35. Botsoglou NA, Govaris A, Giannenas I, Botsoglou E and Papageorgiou G, The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat. Int J Food Sci Nutr 58:312-320 (2007).
36. Florou-Paneri P, Nikolakakis I, Giannenas I, Koidis A, Botsoglou E, Dotas V, et al, Hen performance and egg quality as affected by dietary oregano essential oil and α-tocopheryl acetate supplementation. Int J Poult Sci 4:449-454 (2005).
37. Botsoglou NA, Florou-Paneri P, Botsoglou E, Dotas V, Giannenas I, Koidis A, et al, The effect of feeding rosemary, oregano, saffron and α-tocopheryl acetate on hen performance and oxidative stability of eggs. S Afr J AnimSci 35:143-151 (2005).
38. Florou-Paneri P, Dotas D, Mitsopoulos I, Dotas V, Botsoglou E, Nikolakakis I, et al, Effect of feeding rosemary and α- tocopheryl acetate on hen performance and egg quality. JPoultSci 43:143-149 (2006).
39. Sotelo-Felix JI, Martinez-Fong D, Mutiel P, Santillan RL, Castillo D and Yahuaca P, Evaluation of the effectiveness of Rosmarinus officinalis (Lamiaceae) inthe alleviation of carbontetrachloride-induced acute hepatotoxicity in the rat. J Ethnopharmacol 81:145-154 (2002).
40. Recknagel RO, Glende EA, Dolak JA and Waller A, Mechanisms of carbon tetrachloride toxicity. Pharmacol Ther 43:139-154 (1989).
41. Committee on Care and Use of Laboratory Animals, Guide for the Care and Use of Laboratory Animals. Institute of Laboratory Animals Resources, Commission on Life Sciences,National ResearchCouncil. National Academy Press, Washington, DC (1996).
42. Singleton VL, Orthofer R and Lamuela-Raventos RM, Analysis of total phenols and other oxidation substrates and antioxidants bymeans of Folin-Ciocalteau reagent. MethodsEnzymol 299:152-178 (1999).
43. Re R, Pellegrini N, Proteggente A, Pankala A, Yang Mand Rice-Evans C, Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic BiolMed 26:1231-1237 (1999).
44. Botsoglou NA, Fletouris DJ, Papageorgiou GE, Vassilopoulos VN, Mantis AJ and Trakatellis AG, A rapid, sensitive and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissues, food, and feedstuff samples. J Agric Food Chem 42:1931-1937 (1994).
45. Chung SK, Osawa T and Kawakishi S, Hydroxyl-radical scavenging effects of spices and scavengers from mustard. Biosci Biotechnol Biochem 61:118-123 (1997).
46. Liu F, Ooi VEG and Chang ST, Free radical scavenging activity of mushroom polysaccharide extracts. Life Sci 60:763-771 (1997).
47. Pazdzioch-CzochraM and Widenska A, Spectrofluorimetric determination of hydrogen peroxide scavenging activity. Anal Chim Acta 452:177-184 (2002).
48. Shan B, Cai YZ, Sun M and Corke H, Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem 53:7749-7759 (2005).
49. Dornan HJD, Peltoketo A, Hiltunen R and Tikkanen MJ, Characterization of the ntioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chem 83:255-262 (2003).
50. Lu Y and Foo LY, Antioxidant activities of polyphenols from sage. Food Chem 75:197-202 (2001).
51. Donovan JL and Waterhouse AL, Bioavailability of flavanol monomers, in Flavonoids in HealthandDisease, ed. by Rice-Evans L and Packer L. Marcel Dekker, New York, pp. 413-440 (2003).
52. Aruoma OI, Methodological considerations for characterizing potential antioxidant actions of bioactive components in plant foods. Mutat Res 523:9-20 (2003).
53. Gorinstein S, Leontowicz H, Leontowicz M, Krzeminski R, Gralak M, Delgado-Locon E, et al, Changes of plasma lipid and antioxidant activity in rats as a result of naringin and red grapefruit supplementation. J Agric Food Chem 53:3223-3228 (2005).
54. Kadiiska MB, Gladen BC, Baird DD, Dikalova AE, Sohal RS, Hatch GE, et al, Biomarkers of oxidative stress study: are plasma antioxidants markers of CCl4 poisoning? Free Radic BiolMed 28:838-845 (2000).
55. Balu M, Sangeetha P, Haripriya D and Panneerselvam C, Rejuvenation of antioxidant system in central nervous system of aged rats by grape seed extract. Neurosci Lett 383:295-300 (2005).
56. Prior RL and Cao G, In vivo total antioxidant capacity: comparison of different analytical methods. Free Radic Biol Med 27:1173-1181 (1999).
57. Halliwell B, Antioxidants: the basics - what they are and how to evaluate them. Adv Pharmacol 38:3-20 (1997).
58. Nice DJ and Robinson DS, Inhibition of lipid autoxidation by bovine superoxide dismutase. Food Chem 45:99-103 (1992).