The Antioxidant Effects of Cerium Oxide Nanoparticles and Echinacea Purpurea against Lead-induced Immunosuppression in Male Albino Rats

Abstract

Background: Lead is an environmental pollutant has a negative effect on the immune system. Echinacea (E. purpurea) is an immunostimulant. Also, cerium oxide nanoparticles (CeONPs) are potential antioxidant elements. Objective: The current study was intended to assess the antioxidant and immunostimulant influences of CeONPs and Echinacea against lead induced immune toxicity. Methods: Forty nine male rats were allocated into 7 groups. Group1 served as the control group. Group2 rats were orally treated with lead acetate 60 mg/ kg b.wt/day. Group3 rats were intraperitoneally (i.p.) injected with CeONPs 0.5 mg/kg b.wt/day. Group4 rats were orally treated with E.P. 150 mg/ kg b.wt/day. Group5 rats were given lead as group2 in addition injected i.p with 0.5 mg/kg b.wt/day CeONPs. Group6 rats gained the above mentioned dose of lead plus 150 mg/kg b.wt E.P orally. Group7 rats were given Lead & Echinacea and CeONPs by doses as mentioned above, rats were treated for 2 weeks (5 days/week). Results: lead intake resulted in anemia with significant leukopenia and lymphopenia. Additionally, lead injected rats showed a significant increase in interleukin-6, and tumor necrosis factorα (TNF-α). In contrast, sera-immunological parameters (interleukin-10, IgG, IgM) and testosterone levels were significantly reduced. Moreover, lead-induced spleen oxidative injury was detected by a significant increase in malondialdhyde level with notable reduction in reduced glutathione content and catalase activity. Treatment with Echinacea and CeONPs improved the hematological, immunological and histological alterations induced by lead. Conclusion: Echinacea. and CeONPs have antioxidant, anti-inflammatory and immunostimulatory effects and could ameliorate the lead-induced immunotoxicity and oxidative stress.

Phytochemical and Protective Study for The Petroselinum Sativum L. (Parsley) on The Oxidative Stress and Antioxidant in Rats

“…2-Soxhlet Extraction: 60 gram of parsley a thimble, along with 160 ml of 70% hexane in flask for 22 hours. A rotary evaporator was then used to evaporate the extract at 45 0 C (17,18) .…”

“…3-4: Tannins: 5 ml of oil extract were cooked at 80-100 °C for 10 minutes in a water bath device after being mixed with distilled water. After filtering, 5 drops of 1% ferric chloride were to the mixture to give it a dark green color (23) . 3-5: Alkaloids: Wagner reagent, a solution of potassium iodide and iodine, was combined with the extracted filtrate to produce a reddish-brown precipitate (24) .…”