Gastroprotective and antioxidant effects of curcumin, tahini, and their combination against acute ethanol-induced gastric ulcers in rats

Abstract

Purpose: To investigate the gastroprotective, antioxidant, hepatoprotective, and nephroprotective effects of curcumin and tahini against acute ethanol-induced gastric ulceration and hepato-renal injury in rat model.Methods: A total of 30 Wistar rats were assigned to 6 groups (n = 5). Group 1 received carboxymethyl cellulose (CMC), group 2 received ethanol, group 3 received esomeprazole (20 mg/kg in 0.5 mL 1 % CMC), group 4 received curcumin (50 mg/kg in 0.5 mL 1 % CMC), group 5 received tahini paste (2.5 mL/kg), group 6 received curcumin in addition to tahini. Biochemical profile was assessed and levels of malondialdehyde (MDA), reduced glutathione (GSH), catalase (CAT), superoxide dismutase (SOD), prostaglandin E2 (PGE2), gastric juice pH, and liver/kidney function markers (ALT, AST, CK, urea) and histopathological examination of gastric tissues were evaluated.Results: Group 2 showed significantly higher MDA, lower GSH, CAT, and SOD, and PGE2 levels (p < 0.05) compared to group 1. Combination of curcumin and tahini restored levels of GSH, CAT, SOD, MDA, and PGE2 to normal. Furthermore, Curcumin and Tahili significantly increased gastric pH gastric juice (p < 0.05) and resolved liver and kidney injury.Conclusion: Curcumin and Tahili significantly reduces levels of inflammatory markers, and restores liver and kidney histoarchitecture.