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Article Title

Antioxidant and modulatory effect of ethanolic extract of Madagascar Harungana (Harungana madagascariensis) bark on cyclophosphamide induced neurotoxicity in rats

Abstract

The present study focused on the antioxidant and modulatory effects of the ethanolic extract of Madagascar Harungana bark on cyclophosphamide induced oxidative stress in rat's brain. Ethanolic extract of Madagascar Harungana bark yielded a yellow dye. Subsequently, the phytochemical screening and antioxidant activities, including total phenol content, free radical scavenging ability, reducing power, Fe2+ chelating ability and in vitro inhibition of lipid peroxidation in rat's brain, were determined. The protective effect of dietary inclusion of these extracts (0.5 and 1.0%) on cyclophosphamide (75 mg/kg body weight) induced oxidative stress in rat's brain was also assessed. The dietary supplementation of Madagascar Harungana bark extract caused a significant (P < 0.05) decrease in rat's brain MDA content in a dose dependent manner, along with suppression of serum activity of AST, ALT, ALP, and total bilirubin content. The high neuroprotective effect of the extract could be attributed to its high antioxidant properties as typified by its high reducing power, free radical scavenging and Fe (II) chelating abilities. Therefore, dietary supplementation of Madagascar Harungana bark as food colourant could modulate neurotoxicity induced by cyclophosphamide administration.

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