The investigation of the protective effect of cinnamon water extract and vitamin e on malathion-induced oxidative damage in rats

Abstract

Pesticides and other agricultural protective chemical products are widely used almost all over the world. It poses a serious threat, especially for public health. Many studies have reported that pesticide poisoning is a major problem in morbidity and mortality. Accordingly, it is aimed to determine the protective properties of the cinnamon extract against oxidative stress caused by malathion used as a pesticide within the scope of this study. In total, 30 Wistar-albino rats have fasted for 24 h. Cinnamon water extract (150 mg/kg), vitamin E, corn oil, and malathion (150 mg/kg) was administered by the oral route. Rats were sacrificed 24 h after administration and stomach and liver tissues were removed. Then, catalase, superoxide dismutase enzyme activities, glutathione, and lipid peroxidation amounts were measured in tissues biochemically. It was determined that the oxidative stress occurring in the malathion-treated group was significantly reduced (P < 0.05) in the applied spice dose and in the positive control vitamin E group. On the other hand, with the application of malathion, it has been determined that catalase and lipid peroxidation levels increase, while superoxide dismutase and glutathione levels decrease. With the measured enzyme activity differences, this spice extract was found to be an oxidative stress reducer. Oxidative stress, which can be determined with oxidative/antioxidant parameters, has been significantly prevented by the applications that do not occur.