Repository of Research and Investigative Information

Repository of Research and Investigative Information

Baqiyatallah University of Medical Sciences

In vivo protective effects of quercetin against sodium fluoride-induced oxidative stress in the hepatic tissue

(2012) In vivo protective effects of quercetin against sodium fluoride-induced oxidative stress in the hepatic tissue. Food Chemistry. pp. 931-935. ISSN 0308-8146

Full text not available from this repository.

Official URL: http://apps.webofknowledge.com/InboundService.do?F...

Abstract

The protective effects of quercetin against sodium fluoride induced oxidative stress were examined in rat's liver. Rats were divided into five groups. The first group served as normal group that was treated with standard diet. The second group was intoxicated with sodium fluoride (600 ppm) through drinking water for 1 week. The third, fourth and fifth groups were treated with quercetin at a dose of 10 and 20 mg/kg and vitamin C (as the positive control) at a dose of 10 mg/kg intraperitoneally for 1 week before sodium fluoride intoxication, respectively. After 1 week, activities of superoxide dismutase and catalase, level of reduced glutathione and lipid peroxidation end product were determined in the homogenates of rat liver. The results of the present study suggested that quercetin protects rat liver from sodium fluoride induced oxidative stress, probably via its antioxidant activity. (C) 2011 Elsevier Ltd. All rights reserved.

Item Type: Article
Keywords: Hepatotoxicity Oxidative stress Quercetin Sodium fluoride lipid-peroxidation antioxidant enzymes toxicity products systems Chemistry Food Science & Technology Nutrition & Dietetics
Divisions:
Page Range: pp. 931-935
Journal or Publication Title: Food Chemistry
Journal Index: ISI
Volume: 132
Number: 2
Identification Number: https://doi.org/10.1016/j.foodchem.2011.11.070
ISSN: 0308-8146
Depositing User: مهندس مهدی شریفی
URI: http://eprints.bmsu.ac.ir/id/eprint/6312

Actions (login required)

View Item View Item