Biochemical effects of a methanolic extract of cloves on rats and some enzymes

Abstract EN

The effects of the methanol extract of the spice clove (Syzygium aromatic) on the three digestive enzymes; a-Amylase, chymotrypsin and lipase were studied (in vitro).

The findings of results showed that the extract has no significant effect on a -amylase activity 44.0 ± 00 U / mg (mean ± SD) with P value of > 0.05, increased chymotrypsin activity significantly 1.78 ± 0.12 U / mg (mean ± SD) with P-value of < 0.01, and reduced serum lipase activity slightly 486 ± 7.1 U / mg (mean ± SD) with P-value of.

0.05.

The study also assessed the influence of the extract on enzymatic levels ALP, LDH, GPT, GOT, GGT, and CPK (in vivo).

The results show that the activities of LDH, GPT, and GOT were increased by 154%.302%, and 348% respectively, while the activities of ALP, GGT, and CPK were decreased by 55.2%, 37.5% and 58.6% respectively.

The study also examined the effect of extract on serum levels of Glucose, Cholesterol, Total protein, Urea and Inorganic Elements.

The results are discussed in reference to related literature work and the impact of extraction with polar versus non-polar solvents.