The determination of antiulcerogenic effects and antioxidant properties, and biochemical investigation of the species such as cinnamon, cumin and sumac in rats

Aim: The gastro-protective effect of water extracts spice of cinnamon, cumin and sumac in indomethacin induced ulcer model in rats was investigated, in vivo and biochemical mechanism of spice extracts were monitored by measuring their antioxidant. Materyal ve Metot: For each cumin, cinnamon and sumach extracts 50, 100, 200 and 400 mg/kg, positive control FAM 25 mg/kg and negative control IND 25 mg/kg dosage form was orally administered. After awaiting about six hour, rats were sacrified and ulcer areas in stomach were calculated via milimetric paper. After that CAT, SOD, MPx enzyme activities and GSH, LPO amounts were measured. Results In IND induced ulcer group, It is determined that each four dosage form of spices and positive control FAM group significantly decreased the ulcer area (p<0.05). In addition to this, CAT, SOD, MPx enzyme activities and GSH, LPO amounts were measured in spice extract administered gastric damaged rat stomach tissues in order to explain the effects of antioxidant defense system on antiulcerogenic activity. In IND induced tissues, while LPO, MPx and CAT increased GSH and SOD decreased with respect to the (healthy) control group. Conclusion: It is claimed by the measured enzyme activity differences that these spices have antiulcerogenic activity. Thus oxidative stress that could be determined by oxidant/antioxidant parameters may be lowered by cinnamon, cumin and sumach extracts. Key Words: Antioxidant, cinnamon, cumin, rat, sumac