The Antioxidative Effects of Moringa oleifera Lam. Leaves in the Higher Brain Regions of Diabetic Rats

Abstract

Oxidative stress has been implicated in the pathogenesis of diabetes mellitus. This disease affects numerous organs, including the brain which is important for the control of many body functions. Therefore, the present study aimed to determine the effect of Moringa oleifera Lam. leaf extract on an oxidative stress marker, malondialdehyde, and the antioxidant enzyme systems in the higher brain regions of diabetic rats. Young adult male Wistar rats were injected with a single streptozotocin at a dose of 65 mg/kg BW, i.p., to induce diabetes. Thirty-six diabetic rats were divided into six groups including a sham group, and five groups with right sciatic nerve constriction. One group received sodium carboxymethylcellulose, and another received vitamin C as a positive control. Additionally, three groups received M. oleifera leaf extract orally at doses of 100, 200, and 300 mg/kg BW for 21 days. The rats were sacrificed and the cerebral cortex, hippocampus, and striatum were isolated and prepared as homogenate to determine malondialdehyde (MDA) levels and the activities of superoxide dismutase (SOD), glutathione peroxidase (GPx) and catalase (CAT). The rats treated with 100 mg/kg BW M. oleifera leaf extract showed significantly increased antioxidant enzymes activities including SOD, GPx and CAT (P < 0.05) in the mentioned brain areas. Although the administration of M. oleifera leaf extract reduced MDA levels, the change was not significant. The results suggest that M. oleifera leaf extract has the potential to enhance antioxidant enzymes activities in the higher brain regions of diabetic rats.