In Vitro Antioxidant Properties Of Carrot Whole Leaf (Daucus Carota Sativus) And The Effect Of The Extract On Antioxidant Status In Normal And Monosodium Glutamate-Intoxicated Rats :- Ugwu Innocent I

ABSTRACT V The purpose of this study was to assess the antioxidants properties of Daucus carota sativus and effect of the extract on the antioxidant status in normal and monosodium glutamate-intoxicated albino rats. 30kg of Daucus carota leaf were bought fresh, sorted by removing extravenous material, dried, using air drying at temperature of 45°c for one week. 9kg of the dried vegetable were ground using electric grinder (type RETSCH). A half of the ground vegetable was used to determine the in vitro antioxidant properties ofthe vegetable while half were used for ethanol extraction. Twenty male adult albino rats (120-180g) divided into five groups on the basis of the body weight were used for the study, groups (A,B,C,D and E) received daily monosodium glutamate (MSG), extract, MSG+ext ract(200mg/kg), MSG+extract(400mg/kg) and control respectively for 2 weeks after which, they were sacrificed and the serum used to assay for catalase, superoxide dismutase, glutathione, Glutathione peroxidase, malondialdehyde and uric acid. Results of the analysis, the extract showed a significant (P<0.05) increase in malondialdehyde (MDA) and non significant (P>0.05) decrease in catalase, glutathione peroxidase, superoxide dismutase, glutathione and increase in uric acid concentration when compared with the normal for the treatment of MSG oxidative toxicity. Catalase, superoxide dismutase and uric acid concentration was higher in the extract group when compared with the MSG group. From the result, it could be concluded that Daucus Carota whole-leaf decreases high glutathione and glutathione peroxidase caused by monosodium glutamate and causes an increase in serum malondialdehyde, catalase, superoxide dismutase and uric acid concentration in monosodium glutamate treated rats and may offer help for the management of oxidative damage.