Effect Different Levels of Powder and Aqueous Extract of Artichoke Leaves on Gastric Ulcer

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A total of 54 adult female albino rats weighting 130±10g were used in the present study, 6 rats were excluded to use as negative control group (normal control) and others were fasted for 18 hours and given aspirin solution in a dose 200 mg/kg, body weight (oral administration 2 ml three times each 8 hours) to induced gastric ulceration. After 6 hours, 6 rats were sacrificed then stomach was left and opened to insure from gastric ulcer. The reminder 42 inducted rats and control group were divided into 8 groups (6 rats in each group) as follows: First group rats fed basal diet as (negative control) (G1), second group inducted rats fed basal diet as (positive control) (G2) and from third to fifth group were fed on basal diet with substituted artichoke leaves powder at three levels (5, 10 and 20%). Groups 6, 7 and 8 inducted rats fed on basal diet and orally administrated by aqueous leaves extract at three levels (5, 10 and 20%) 2 ml three times/day. Rats were sacrificed at two phases the first phase after a week (half the rats) and the second after two weeks. Chemical composition, antioxidant activity and total phenolic compounds were determined in dried Artichoke leaves, pH value, gastric volume, total acidity of gestric juice, gastric severity, gastritis and odema were determined. Also, histopathological examination was conducted. Results showed that (G2) had the lowest food intake value than other groups however (G1) was the highest value after one and two weeks, the highest weight gain and feed efficiency ratio were observed in (G3) after one week and in (G7) after two weeks. The pH value of (G2) was the lowest value of pH compared to groups, while there were no significant differences (p> 0.05) between (G1) and other groups after one and two weeks. Volume of gastric juice for (G2) was the highest value significantly than other groups after one and two weeks, while (G4) was the lowest value after one week, (G2) had the highest total acidity value and significantly different (p 0.05) with other groups after one and two weeks. Mild gastric ulcer was found after 6 hours in sample and positive control (G2) which continuous after one and two weeks, however gastric ulcer was diminished in all treatments after one and two weeks, except (G5) at level 20% powder after two weeks. Concerning gastritis results showed that no gastritis found in (G5) after one week and (G3 and G4) after two weeks. It can be concluded that the high anti-ulcerogenic potential of artichoke leaves was referred to antioxidant properties of artichoke leaves, in addition, the presence of phenolic acids and flavonoides contribute to the anti- ulcerogenic activity described here.

Nawal A. Tahoon
Naglaa A. El Sheikh
World Journal of Dairy & Food Sciences