Petroselinum Crispum is Effective in Reducing Stress-Induced Gastric Oxidative Damage

Abstract

Background:Oxidative stress has been shown to play a principal role in the pathogenesis of stress-induced gastric injury. Parsley (Petroselinum crispum) contains many antioxidants such as flavanoids, carotenoids and ascorbic acid.Aims:In this study, the histopathological and biochemical results of nutrition with a parsley-rich diet in terms of eliminating stress-induced oxidative gastric injury were evaluated.Study Design:Animal experimentationMethods:Forty male Wistar albino rats were divided into five groups: control, stress, stress + standard diet, stress + parsley-added diet and stress + lansoprazole (LPZ) groups. Subjects were exposed to 72 hours of fasting and later immobilized and exposed to the cold at +4 degrees for 8 hours to create a severe stress condition. Samples from the animals’ stomachs were arranged for microscopic and biochemical examinations.Results:Gastric mucosal injury was obvious in rats exposed to stress. The histopathologic damage score of the stress group (7.00±0.57) was higher than that of the control group (1.50±0.22) (p<0.05). Significant differences in histopathologic damage score were found between the stress and stress + parsley-added diet groups (p<0.05), the stress and stress + standard diet groups (p<0.05), and the stress and stress + LPZ groups (p<0.05). The mean tissue malondialdehyde levels of the stress + parsley-added group and the stress + LPZ group were lower than that of the stress group (p<0.05). Parsley supported the cellular antioxidant system by increasing the mean tissue glutathione level (53.31±9.50) and superoxide dismutase (15.18±1.05) and catalase (16.68±2.29) activities.Conclusion:Oral administration of parsley is effective in reducing stress-induced gastric injury by supporting the cellular antioxidant defence system.

Phytochemical Composition and Nutritional Value of Pot-Grown Turnip-Rooted and Plain and Curly-Leafed Parsley Cultivars

“…The origin of parsley is the Mediterranean region and the Western Asia, but today it is cultivated throughout the world. For centuries it is used as an aromatic vegetable, to garnish and to give flavour and odour to dishes and salads [2,3]. In addition, it is commonly used in the food industry, the perfume manufacturing, and for medicinal purposes in the traditional and folk medicine [3,4].…”

“…For centuries it is used as an aromatic vegetable, to garnish and to give flavour and odour to dishes and salads [2,3]. In addition, it is commonly used in the food industry, the perfume manufacturing, and for medicinal purposes in the traditional and folk medicine [3,4]. Parsley is a biennial plant but it is commercially cultivated as an annual plant in many parts of the world for their edible and aromatic leaves [5].…”

Petroselinum crispum (Mill.) Fuss (Parsley): An Updated Review of the Traditional Uses, Phytochemistry, and Pharmacology

“…Parsley fresh herb has demonstrated protective effects on animal models of gastric lesion due to restraint stress. This effect was evident from the reduction of abnormally increased gastric acid secretions and stomach bleeding, as well as reduction of lipid peroxidation and an improvement in the activity of endogenous enzymatic and nonenzymatic antioxidants . Also, the hydroethanolic extract of the aerial parts has demonstrated anti-inflammatory properties in carrageenan-induced rat paw edema .…”

The Potential of Parsley Polyphenols and Their Antioxidant Capacity to Help in the Treatment of Depression and Anxiety: An In Vivo Subacute Study

“…The usage of these secondary phytochemical metabolites as a way of avoiding and managing anxiety and depression may be a promising strategy [ 9 ]. A study carried out by Akinci et al [ 30 ] demonstrated that parsley is successful in minimizing stress-induced gastric damage when taken orally by supporting the antioxidant defense system of cells, which is reflected in an increase in mean tissue glutathione levels (53.31 ± 9.50) and the activities of superoxide dismutase (15.18 ± 1.05) and catalase (16.68 ± 2.29).…”