Research Article
O.M Ighodaro and J.O Omole
Abstract
Ocimum gratissimum leaf is commonly consumed as a spice and sometimes used in folklore medicine in Nigeria and other parts of the world. I t has been reported to be rich in natural antioxidants such as flavonoids. The present study sought to evaluate the protective effects of its orally administered aqueous extract (0.2g/kg bwt/day and 0.4g/kg bwt/day for 35 days) on ethanol–induced oxidative stress in male wistar rats. The activities of ALT, AST, GGT and ALP in the serum and liver homogenate were determin ed. The activities of GST, CAT and SOD as well as the concentrations of MDA and reduced GS H formed due to oxidative stress were also evaluated. Relative to the control group, trea tment with ethanol significantly (P