Abstract Title:

Bees wax polyphenols as suppressor of CC1--induced oxidative stress in rats.

Abstract Source:

Indian J Physiol Pharmacol. 2007 Oct-Dec;51(4):361-7. PMID: 18476390

Abstract Author(s):

K R Anilakumar, K R S Krishna, G Chandramohan, F Khanum, A S Bawa

Article Affiliation:

Biochemistry and Nutrition Discipline, Defence Food Research Laboratory, Mysore. dfrlmysore@sancharnet.in

Abstract:

Bee's wax produced by honeybees is rich in polyphenols. As the polyphenols are thought to protect cell constituents against oxidative damage through scavenging of free radicals, the present work was undertaken to evaluate the effects of polyphenols extracted from bees wax on the oxidative stress induced by carbon tetrachloride (CCl4) in rats. The polyphenols extracted by 80% methanol from bee wax (PBW) were fed to Wistar rats at 100 mg/kg body weight and 200 mg/kg body weight for 14 days in order to study its antioxidative and antihepatotoxic effects against CCl4 (1.5 ml/kg body weight)-induced stress. On 15th day all the rats were sacrificed, blood was collected for serum and organs/tissues were excised for biochemical analysis. The results showed a significant decrease in hepatic antioxidant enzyme activities viz. catalase, glucose-6-phosphate dehydrogenase (G-6-PDH), glutathione peroxidase (GSH-Px), glutathione reductase, superoxide dismutase (SOD) and a significant increase in glutathione S-transferase (GST) and gamma-glutamyl transpeptidase (GGT) by CCl4, probably due to the peroxidative effects. The prophylactic use of PBW at 200 mg/kg level resulted in a significant increase in CCl4-induced reduction in catalase, G-6-PDH, GSSGR and SOD. The hepatic levels of lipid peroxides viz. malondialdehyde, conjugated dienes and lipid hydroperoxides, enhanced by the administration of CCl4 were brought down by the ingestion of PBW at a level of 200 mg/kg. The hepatotoxicity caused by the administration of CCl4 was reduced significantly. Hence, it is concluded that the polyphenols from bees wax exhibit hepatoprotective and antioxidative properties in

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