Chrysin reduced acrylamide-induced neurotoxicity in both in vitro and in vivo assessments

Acrylamide [ACR] is a well-known industrial toxic chemical that produces neurotoxicity, which is characterized by progressive central and peripheral neuronal degeneration. Chrysin is a natural, biologically active flavonoid compound, which is commonly found in many plants. The antioxidant and neuroprotective properties of chrysin have been demonstrated. In this study, the possible effect of chrysin on ACR-induced toxicity was evaluated in both in vitro and in vivo experiments. PC12 cells were used as a suitable in vitro model. Cells were exposed to chrysin [0.5-5 micro M] for 12 and 24 h, and then ACR in IC50 concentration was added to the cells. Finally, cell viability was determined using [4,5-dimethylthiazol-2-yl]-2,5-diphenyl tetrazolium assay. For in vivo assay, Wistar rats were treated with ACR [50 mg/kg i.p. for 11 days] alone or in combination with chrysin [12.5, 25, and 50 mg/kg]. At the end of treatment, behavioral index was evaluated. ACR decreased cell viability and pre-treatment with chrysin [0.5-5 micro M] significantly decreased ACR-induced cytotoxicity in the time- and dose-dependent manner. In Wistar rats, exposure to ACR significantly induced severe gait abnormalities, but treatment with chrysin [50 mg/kg] reduced ACR-induced neurotoxicity in animals. In the current study, chrysin exhibited neuroprotective effect on PC12 cells as an in vitro model and also on Wistar rats

Antioxidant activity of pistacia vera fruits, leaves and gum extracts

The side effects of synthetic antioxidants have been considered in different studies. Accordingly, there is an increasing interest toward the use of natural substances instead of the synthetic ones. In this study, the aqueous and ethanolic extracts of Pistacia vera leaves and fruits as well as hydroalcoholic extract of gum were tested for a possible antioxidant activity using in vitro methods. Deoxyribose assay, erythrocyte membrane lipid peroxidation and liver misrosomal non- enzymatic lipid peroxidation tests were used as an in-vitro model for determination antioxidant activity. The extract were evaluated at different concentratios: 25, 100, 250, 500 and 1000 jtig/mL. In all procedures, all extracts showed free radical scavenging activity. The effect of ethanolic extract of P. vera fruit at 1000 microg/mL was quite similar to positive control [DMSO 20 mM] in deoxyribose method. In two other tests, the ethanolic extracts of fruits and leaves were more effective than the aqueous extracts to inhibit malondialdehyde generation. Phytochemical tests showed the presence of flavonoids and tannins in Pistocia vera extracts. The present study showed that extracts of different part of P. vera have antioxidant activity in different in vitro methods. The ethanolic extracts of leaves and fruits showed more roles for antioxidant properties and gum hydroalcoholic extract demonstrated less antioxidant effect