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Summer savory (Satureja hortensis L.) extract: Phytochemical profile and modulation of cisplatin-induced liver, renal and testicular toxicity

Boroja, Tatjana, Katanić, Jelena, Rosić, Gvozden, Selaković, Dragica, Joksimović, Jovana, Mišić, Danijela, Stanković, Vesna, Jovičić, Nemanja, Mihailović, Vladimir
Food and chemical toxicology 2018 v.118 pp. 252-263
Satureja hortensis, aerial parts, apoptosis, blood serum, body weight, caffeic acid, cisplatin, functional foods, intraperitoneal injection, laboratory animals, liver, methanol, naringenin, oral administration, oxidative stress, phytopharmaceuticals, rats, rosmarinic acid, testes, tissues, toxicity, toxicology, ultra-performance liquid chromatography
The aim of our study was to examine the potential ameliorating effect of the methanolic extract of Satureja hortensis L. (summer savory) aerial parts against cisplatin-induced oxidative damage in renal, hepatic, and testicular tissues. S. hortensis methanol extract at the doses of 50, 100 and 200 mg/kg of body weight were orally administered to Wistar rats once daily for 10 days. Toxicity was induced by intraperitoneal injection of a single dose of cisplatin (7.5 mg/kg of body weight) on the 5th day of the experiment. Applied treatment with S. hortensis extract restored tissue morphology, ameliorated levels of serum parameters for liver, renal and testes function, tissue oxidative stress parameters, and increased Bcl-2/Bax ratio as an indicator of apoptosis in experimental animals caused by application of cisplatin. UHPLC/DAD/HESI-MS/MS analysis revealed that S. hortensis extract was rich in phenolic compounds with rosmarinic acid (24.9 mg/g) as the main compound, followed by caffeic acid (1.28 mg/g) and naringenin (1.06 mg/g). Our findings suggest that S. hortensis may be a valuable source of dietary and pharmacologically important phenolic compounds, especially rosmarinic acid, in pharmaceutical and functional food formulations in order to maintain normal health conditions or as a remedy in various diseases caused by oxidative damage.