Effects of low doses of essential oils on the antioxidant status of the erythrocytes, liver and the brain of mice

We studied the effects of essential oils from oregano and clove and a mixture of lemon essential oil and a ginger extract on the antioxidant state of organs in intact and three experimental groups of Balb/c mice. We found that in vivo essential oils were efficient bioantioxidants when mice were trea...

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Bibliographic Details
Published in:Applied biochemistry and microbiology 2014, Vol.50 (1), p.88-93
Main Authors: Misharina, T. A., Fatkullina, L. D., Alinkina, E. S., Kozachenko, A. I., Nagler, L. G., Medvedeva, I. B., Goloshchapov, A. N., Burlakova, E. B.
Format: Article
Language:English
Subjects:
Antioxidants
Biochemistry
Biomedical and Life Sciences
Brain
Cellular biology
Erythrocytes
Life Sciences
Liver
Medical Microbiology
Microbiology
Origanum
Phytochemicals
Rodents
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Summary:We studied the effects of essential oils from oregano and clove and a mixture of lemon essential oil and a ginger extract on the antioxidant state of organs in intact and three experimental groups of Balb/c mice. We found that in vivo essential oils were efficient bioantioxidants when mice were treated with it for 6 months even at very low doses, such as 300 ng/day. All studied essential oils inhibited lipid peroxidation (LPO) in the membranes of erythrocytes that resulted in increasing membrane resistance to spontaneous hemolysis, decreasing membrane microviscosity, maintenance of their integrity, and functional activity. The essential oil significantly decreased the LPO intensity in the liver and the brain of mice and increased the resistance of liver and brain lipids to oxidation and the activity of antioxidant enzymes in the liver. The most expressed bioantioxidant effect on erythrocytes was observed after clove oil treatment, whereas on the liver and brain, after treatment with a mixture of lemon essential oil and a ginger extract.
ISSN:0003-6838
1608-3024
DOI:10.1134/S0003683814010098