ChemicalcompositionofRosmarinusofficinalisessentialoilandantioxidantactionagainstgastricdamageinducedbyabsoluteethanolintherat

摘要： Objective:ToevaluatetheantioxidantactivityoftheessentialoilobtainedfromRosmarinusofficinalis(R.officinalis)inethanol-inducedgastriculcermodelinvivo.Methods:TheantioxidantpropertiesoftheessentialoilobtainedfromR.officinaliswereevaluatedagainstgastricinjuryinducedbyabsoluteethanol.Gastrictissueswerepreparedtoenzymaticassays.Thelevelsofglutathione,lipidperoxides,andtheactivitiesofglutathioneperoxidase,superoxidedismutaseandmyeloperoxidaseweremeasured.Results:Ethanolproducedseverehemorrhagiclesionsinthestomachwithulcerativelesionof(140.2±37.2)mm2.InanimalspretreatedwithessentialoilofR.officinalis(50mg/kg,p.o.),asignificantinhibitionofmucosalinjuryof(21.2±7.1)mm2(84%inhibition)wasobserved.TheessentialoilofR.officinalisprotectedthegastricmucosaprobablybymodulatingtheactivitiesoftheenzymes(superoxidedismutaseandglutathioneperoxidase)andincreasingormaintainingthelevelsofglutathione.Inaddition,lipidperoxideslevelswerereduced.TheessentialoilofR.officinaliswasanalyzedbygaschromatography–massspectrometerandthemainconstituentswerecineole(28.5%),camphor(27.7%)andalpha-pinene(21.3%).Conclusions:WesuggestthatthemonoterpenespresentintheessentialoilobtainedfromR.officinalismaybeamongtheactiveprinciplesresponsiblefortheantioxidantactivityshownbyessentialoilofR.officinalis. （共5頁）