| ORIGINAL ARTICLE |
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| Year : 2020 | Volume
: 19
| Issue : 1 | Page : 74-80 |
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Coronary angiogenesis diabetic rats during consumption of Petroselinum crispum
Shiva Roshankhah1, Amir Abdolmaleki1, Arash Ziapoor2, Mohammad Reza Salahshoor1
1 Department of Anatomical Sciences, Medical School, Kermanshah University of Medical Sciences, Kermanshah, Iran
2 Department of Health Education and Health Promotion, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
Correspondence Address:
PhD Mohammad Reza Salahshoor
Department of Anatomical Sciences, Medical School, Kermanshah University of Medical Sciences, Kermanshah, Postal Code: 6714869914
Iran
 Source of Support: None, Conflict of Interest: None  | Check |
DOI: 10.4103/epj.epj_58_19
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Background and objectives Diabetes mellitus is one of the most prevalent metabolic disorders worldwide. Cardiac angiogenesis disruption occurs in diabetes. Petroselinum crispum has antioxidant properties leading to its therapeutic attributes.
Materials and methods Sixty-four male Wistar rats were randomly sorted into eight groups: control, extract groups (50, 100, and 150 mg/kg of P. crispum), diabetic, and diabetic+extract groups. Diabetes was induced by intraperitoneal injection of streptozotocin (50 mg/kg), and different doses of extract were administered intraperitoneal for 30 days. The serum level of vascular endothelial growth factor was determined by enzyme-linked immunosorbent assay method; nitrite oxide was measured by Griess assay; and capillary density in the heart was evaluated by immunohistochemistry assay.
Results and conclusion The values of all parameters were reduced significantly in the diabetic group compared with the control group (P<0.001). No significant modifications were observed in all extract groups compared with the control group as well as diabetic+extract groups compared with diabetic rats (P>0.05). The hydroalcoholic extract of P. crispum did not affect cardiac angiogenesis in normal and diabetic patients, which probably is due to the insufficient amounts of active ingredients, especially flavonoids available in P. crispum. |
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