O.M Ighodaro and J.O Omole
Ocimum gratissimum leaf is commonly consumed as a spice and sometimes used in folklore medicine in Nigeria and other parts of the world. I t has been reported to be rich in natural antioxidants such as flavonoids. The present study sought to evaluate the protective effects of its orally administered aqueous extract (0.2g/kg bwt/day and 0.4g/kg bwt/day for 35 days) on ethanol��?induced oxidative stress in male wistar rats. The activities of ALT, AST, GGT and ALP in the serum and liver homogenate were determin ed. The activities of GST, CAT and SOD as well as the concentrations of MDA and reduced GS H formed due to oxidative stress were also evaluated. Relative to the control group, trea tment with ethanol significantly (P<0.05) raised the serum activities of ALT, AST, ALP, GGT a nd simultaneously lowered the hepatic activities of these enzymes. The level of MDA and GS T in the liver were also significantly increased while SOD and CAT activities as well as r educed GSH concentration were markedly (P<0.05) decreased following administration of etha nol. However, the extract especially at a dose of 0.4g/kg of body weight significantly revers ed the activity/concentration (near normal) of the analyzed enzymes and molecules. The data of th e study suggest that the investigated extract protected the rats against ethanol-induced hepatotoxicity
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