Abstract

EFFECTS OF MORUS INDICA LEAF EXTRACT ON REPEATEDLY USED OIL (RANCID) FOOD INDUCED TISSUE DAMAGE IN EXPERIMENTAL RATS

M. Chandana Priya, M. Manasa, S. Jakriya, C. Kavya, G. Upendra Sai,
S. S. Somanathan* and D. Ranganayakulu

Abstract

This study deals that the repeatedly using edible oil become rancid and may cause many physiological and biochemical alterations in the body system. Now a day in the fast food stalls mostly such oil is being used and this may changes the food hobbits of the people. This made us to perform this study on (rancid) foods. Experimental animal designing (wistar rats weighed about 150 to 200gm; N=4 & n=6) : Group 1: Served as normal control (NS-10 ml/kg); Group 2: Stress control (Rancid food control) (Repeatedly used oily food was supplied for 14 days); Group 3: Stress animal treated with Morus indica leaf extract ( MILE)-75 mg/kg po.); Group 5: Stress rats were treated with Sylimarin (10 mg/kg p.o.) was used as positive standard. Method; The 70% ethanolic extract of dried Morus indica leaves were collected and the %yield was Calculated. Phyto Chemical Screenings was performer to find the active ingredients. The parameters analyzed are body weight, fasting blood glucose level, in-vivo anti-oxidant activity on Liver tissue such as Catalase (CAT), Super oxide dismutase (SOD), TBARs and vital organ weight of experimental rats. The results are statistically analyzed and tabulated.

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