Effects of bearberry, parsley and corn silk extracts on diuresis, electrolytes composition, antioxidant capacity and histopathological features in mice kidneys

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Publication date: March 2016
Source:Journal of Functional Foods, Volume 21
Author(s): Marijana Vranješ, Boris M. Popović, Dubravka Štajner, Vesna Ivetić, Anamarija Mandić, Dejan Vranješ
The effects of corn silk (Maydis stigma), parsley (Petroselinum crispum) and bearberry leaves (Uva ursi folium) extracts on diuresis, electrolytes composition, antioxidant capacity and histopathological features of pretreated mice kidneys were determined. The first group of ten animals drank corn silk, second parsley and third bearberry leaf extract. Fourth group was the control when animals drank water. Extracts and water were administrated ad libitum. On 0, 1st, 7th, 14th and 28th day of the experiment urine volume and electrolyte content were measured. Antioxidant status of kidneys was investigated by determining antioxidant enzymes and reduced glutathione quantity. Free radical scavenging capacity, lipid peroxidation and total antioxidant power were determined. Hystopahological examination of kidneys was performed at the end of the experiment. On the basis of the overall presented results parsley and corn silk extracts could be proposed for further investigations as new functional food ingredients with antioxidant and diuretic properties.

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