Administration of rosemary essential oil enhances resistance of rat hepatocytes against DNA-damaging oxidative agents

The aim of this paper was to evaluate the potential DNA-protective effects of rosemary essential oil-supplementation on rat hepatocytes damaged with three different genotoxins attacking DNA by oxidative stress. Hydrogen peroxide (H 2O 2) reacts by the generation of hydroxyl radicals, visible light-e...

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Bibliographic Details
Published in:Food chemistry 2010-11, Vol.123 (1), p.151-156
Main Authors: HORVATHOVA, Eva, SLAMENOVA, Darina, NAVAROVA, Jana
Format: Article
Language:English
Subjects:
animal models
Aroma and flavouring agent industries
Biological and medical sciences
Comet assay
dietary supplements
DNA damage
DPPH assay
essential oils
food composition
Food industries
functional foods
Fundamental and applied biological sciences. Psychology
hepatocytes
hepatoprotective effect
oxidation
oxidative agents
Oxidative stress
Primary rat hepatocytes
rats
rosemary
Rosemary oil
Rosmarinus
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Summary:The aim of this paper was to evaluate the potential DNA-protective effects of rosemary essential oil-supplementation on rat hepatocytes damaged with three different genotoxins attacking DNA by oxidative stress. Hydrogen peroxide (H 2O 2) reacts by the generation of hydroxyl radicals, visible light-excited methylene blue forms oxidative DNA lesions via singlet oxygen and 2,3-dimethoxy-1,4-naphthoquinone (DMNQ) induces oxidative stress by participation in redox cycling. Hepatocytes were isolated from rats supplemented with rosemary oil (RO) for 14 days as well as from control rats. The potential protective effects of RO applied in drinking water of animals were tested on the level of DNA using the conventional and modified single cell gel electrophoresis (comet assay). We found out that administration to rats of rosemary oil, exhibiting free radical-scavenging activity measured by DPPH assay, efficiently and significantly decreased the level of DNA damage induced with H 2O 2, visible light-excited methylene blue and DMNQ.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.04.022