Broccoli Extract (Brassica oleracea) Decrease Periarticular Malondialdehyde Level and Disease Activity Score in Rats (Rattus norvegicus) with Adjuvant Arthritis

Abstract

Rheumatoid arthritis is a chronic inflammatory disease characterized by inflammation, progressive joint destruction, significant disability, systemic manifestation and premature mortality. In rheumatoid arthritis, oxidative stress play important role in the mechanism leading to destructive sinovitis. Broccoli (Brassica oleracea) is rich in nutritional antioxidants ie. vitamin C and vitamin E, and non-nutritional antioxidants ie. carotenoid, phenolic substances and flavonoids. Broccoli is also rich in polyphenols, a group of phytochemistry considered to have the highest antioxidant content in the diet. Polyphenols inhibit lipid and other molecules oxidation through rapid hydrogen atom donation to free radicals which is likely quench oxidative stress. Three groups of male Wistar rats (Rattus norvegicus) were used in this study (n=8/group). The first group were non treated control. Adjuvant arthritis was induced in the other two groups by intradermal injection of 0,1 ml Complete Freund's Adjuvant (CFA) on the tail base. After 14 days, booster 0,1 ml CFA was given intradermally on the right and left dorsal feet. In one of the groups 2 gr/kgBW/day broccoli extract were administered per oral for 14 days since symptoms of adjuvant arthritis were appeared (21 days after adjuvant arthritic induction). At the end of experiment (on day 36), periarticular tissue MDA (Malondialdehyde ie. marker of oxidative tissue destruction) level and disease activity score were measured. The result of this study showed that broccoli significantly decreased periarticular tissue MDA level (p=0.001) in adjuvant arthritic rats. Broccoli also decreased disease activity score in adjuvant arthritic rats, but the level of reduction was not statistically significant (p=0.333). In conclusion this study showed that broccoli significantly decrease periarticular tissue MDA level and tends to decrease disease activity score of adjuvant arthritic rats. This outcome is likely due to the presence of antioxidants such as vitamin C, vitamin E, carotenoids and flavonoids in broccoli.