Gastroprotective Effect of Chinese Cabbage (Brassica oleracea L. var. pekinensis) Juice in Sprague Dawley Rats

摘要

Background: Chinese cabbage or Brassica oleracea L. var. pekinensis is an edible leafygreen vegetable in the family of Brassicaceae. Ethnopharmacological studies have shown that thejuice of cabbage leaves is commonly used in the treatment of gastrointestinal disorders, irritablebowel syndrome, minor cuts and wounds and mastitis.Objective: This study was aimed to examine the gastroprotective effect of Chinese cabbage (Family:Brassicaceae) juice in rats by using ethanol-induced gastric ulcer model.Methods: Thirty albino male Sprague Dawley rats (150 ± 20 g) were divided into 6 groups with fiverats (n = 5) in each group. The normal control group was treated with distilled water while the positivecontrol group was intragastrically administered with omeprazole (20 mg/kg). Cabbage juice at500 mg/kg was given orally to three experimental groups for 1-day, 7-day and 14-day, respectively.Ethanol (70 % v/v) was orally treated to all rats one hour after the last dose treatment except thenormal control group.Results: Results obtained showed that repeated consumption of cabbage juice for 7 days and 14 daysexhibited an increase in accumulation mucus and in the levels of superoxide dismutase (SOD), glutathione-s-transferase (GST) and glutathione peroxidase (GSH-Px) as well as a reduction in gastriclesion area induced by ethanol compared with the ulceration control group.Conclusion: In conclusion, the gastroprotective effect of Chinese cabbage juice could be associatedwith its ability to increase endogenous antioxidant activities of SOD, GST and GSH-Px and mucussecretion in rat stomach.