ABSTRACT
Oxidative stress is the imbalance between production of free radicals and antioxidant defense system. Antioxidants, in little amounts, are substances which delay the oxidation of oxidants. They neutralize free radicals in different ways and consequently prevent the affliction and aggravation of different diseases such as Parkinson and cancer in which oxidants have an important role. Anethum graveolens is a highly consumed plant in Iran. This study tries to make a comparison between the antioxidant effect of Anethum graveolens and wheat germ oil as the richest source of Vitamin E. This research is designed in the experimental form and 24 male wistar rats those were randomly divided into 3 groups. Anethum graveolens water extract was given to group A orally with the dose 3 gr/kg B.W. Group B received 0.5 gr/kg wheat germ oil and the third group [C] was considered as the control group. After two weeks about 5[cc] blood was taken from the rats' hearts. The serum total antioxidant capacity was measured by FRAP method with the use of TPTZ indicator and also the rate of serum thiol groups was measured by Hu method with the use of DTNB indicator. In this method descriptive statistics [mean +/- SD] and Analyze Nonparametric Test [Kruskal-Wallis] were used. The mean and the standard deviation of the serum total antioxidant capacity were as follows: in group A 0.23 +/- 0.045 micro mol/ml, in group B 0.161 +/- 0.149 micro mol/ml and in the control group 0.144 +/- 0.175 micro mol/ml. The data showed a significant difference between A, C groups [P=0.035] and the rates of the serum thiol groups were: in group A: 0.591 +/- 0.68 micro mol/ml, in group B: 1.29 +/- 0.576 micro mol/ml, and in group C: 0.264 +/- 0.179 micro mol/ml; and between groups B and C a significant difference was shown. The results showed that Anethum graveolens water extract decreased the oxidative stress more than wheat germ oil. Therefore antioxidant defense system has been strengthened by consuming Anethum graveolens water extract which can be used as a useful supplement in a diet