Anti-Anemic Effect of Antioxidant-Rich Apple Vinegar against Phenylhydrazine-Induced Hemolytic Anemia in Rats

Show full item record



Permalink

http://hdl.handle.net/10138/340165

Citation

Ousaaid, D.; Ghouizi, A.E.; Laaroussi, H.; Bakour, M.; Mechchate, H.; Es-safi, I.; Kamaly, O.A.; Saleh, A.; Conte, R.; Lyoussi, B.; El Arabi, I. Anti-Anemic Effect of Antioxidant-Rich Apple Vinegar against Phenylhydrazine-Induced Hemolytic Anemia in Rats. Life 2022, 12, 239.

Title: Anti-Anemic Effect of Antioxidant-Rich Apple Vinegar against Phenylhydrazine-Induced Hemolytic Anemia in Rats
Author: Ousaaid, Driss; Ghouizi, Asmae El; Laaroussi, Hassan; Bakour, Meryem; Mechchate, Hamza; Es-safi, Imane; Kamaly, Omkulthom Al; Saleh, Asmaa; Conte, Raffaele; Lyoussi, Badiaa; El Arabi, Ilham
Publisher: Multidisciplinary Digital Publishing Institute
Date: 2022-02-04
URI: http://hdl.handle.net/10138/340165
Abstract: This study aims to examine the ability of apple vinegar on phenylhydrazine (PHZ)-induced hemolytic anemia in Wistar rats. In vitro, phenolic and flavonoid content and antioxidant activity were determined. In vivo, phenylhydrazine (10 mg/kg) was injected intravenously into rats for 4 days and then treated with apple vinegar daily by gavage (1 mL/kg) for five weeks. high level of polyphenols and flavonoids (90 &plusmn; 1.66 mg GAE/100 mL and 7.29 &plusmn; 0.23 mg QE/100 mL, respectively) were found in the apple vinegar which gives it a good ability to scavenge free radicals (TAC = 4.22 &plusmn; 0.18 mg AAE/100 mL and DPPH, IC<sub>50=</sub> 0.49 &plusmn; 0.004 &micro;L/ml). The phytochemical composition of apple vinegar revealed the presence of numerous bioactive compounds including arbutin, apigenin, sinapic, ferulic and trans-ferulic acids. The major antioxidant components in apple vinegar were ferulic and trans-ferulic acids (40% and 43%, respectively). PHZ treatment induced changes in platelets, blood cell count, mean corpuscular volume, hemoglobin concentration and mean capsulated hemoglobin. However, the co-administration of apple vinegar revealed its capacity to ameliorate the changes induced by phenylhydrazine. Therefore, apple vinegar use could have a positive impact on the prevention of hemolytic anemia induced by phenylhydrazine due to the antioxidant properties of its major components.


Files in this item

Total number of downloads: Loading...

Files Size Format View
life-12-00239-v2.pdf 6.623Mb PDF View/Open

This item appears in the following Collection(s)

Show full item record