Assessment of the Effect of Propolis Extract on Enzymatic Antioxidants and Lipidperoxidation

Abstract

The current study aimed to evaluate the effect of propolis (aquatic, alcoholic) and vitamin E on the state of experimentally induced oxidative stress status in the male white rats. The animals were distributed into five groups: The first group (negative control) was given only water and food until the end of the study period. The second group (positive control) was dosed with H2O2 through drinking water at a concentration of 0.5% for 21 days. The third group was dosed with H2O2 at a concentration of 0.5% and treated with aqueous extract of propolis at a concentration of 4% for 21 days. The fourth group was dosed with H2O2 with drinking water at a concentration of 0.5% and treated with an alcoholic extract of propolis at a concentration of 1% for 21 days. The fifth group was dosed with H2O2with drinking water at a concentration of 0.5%. It was treated with vitamin E at a concentration of 50 mg/kg for 21 days. The results showed that the treatment with the water and alcoholic extract of propolis and vitamin E has led to a significant increase (p≤0.05) in the concentrations of the antioxidants enzyme (superoxide dismutase, catalase, glutathione peroxidase) and a moral decrease in the Malmondialdehyde compared to the negative control.