The protective role of coffea Arabica L. and crocus sativus L. against the neurotoxicity induced by chronic administration of aluminium chloride

Abstract

Aluminium (Al) affects the antioxidant/oxidant balance and several enzymes relevant to neurotoxicity. Natural products such as saffron and green coffee may have a pharmacological role in ameliorating the neurotoxicity induced by Al as a result of their antioxidant properties. The study aims to investigate the role of saffron and green coffee extracts in ameliorating the toxicity induced by aluminium chloride in the nervous tissues of rats. Sprague dawley rats were used in this study and divided into 6 groups: control group; Green coffee group (600 mg/kg b.w./day for 90 days); Saffron group,(200 mg/kg b.w./day; A1C13 group,(40mg/kg b.w./day of A1C13 for 90 days); AlClg plus green coffee group, co-administered with 40 mg/kg b.w./day of A1C13 and green coffee extract at 600 mg/kg b.w./day; A1C13 plus saffron group,(40 mg/kg b.w./day) of A1C13 and aqueous saffron extract (200 mg/kg b.w./day). There was a decrease in the AChE activity in rats administered with A1C13 for 90 days. Additionally, there was a decrease in the enzymatic antioxidant activities in both cerebral hemisphere and cerebellum of rats in A1C13 group. At the molecular level, the expression of A Disintegrin And Metalloprotease (AD AMI 0), acetylcholinesterase, P53, Bcl-2 (B cell lymphoma 2) and interleukins (IL-4 and IL-12) genes in AlCl3 group was changed. Both green coffee and saffron extracts could be used to attenuate the neurotoxic effects of A1C13 as the imbalance in antioxidants/oxidants system and in some genes expression. © 2011 Academic Journals Inc.