Evaluation of the effects of saffron aqueous extract on oxidative stress in the lens of streptozotocin-induced diabetic rats

Abstract

Background: Multiple-organ failure is the main cause of disability and death in diabetes mellitus. Imbalance in oxidative status is responsible for major diabetic complications and multiple-organ failure including blindness. Recently, plants with potential antioxidant properties have been used to manage hyperglycemia in diabetes. This study was undertaken to evaluate the beneficial effects of saffron aqueous extract (SAE) administration in streptozotocin (STZ)-induced diabetic rats by evaluation of oxidative stress parameters in the eye lens.

Methods: Thirty-two adult rats were randomly divided into four groups: normal control (I), saffron control (II), diabetic control (III), and saffron treated (IV). Diabetes was induced in animals by a single intraperitoneal (i.p.) injection of STZ (60 mg/kg body weight). Three days after STZ administration, diabetes was confirmed by measuring fasting blood glucose. At this time, groups II and IV were treated with SAE (200 mg/kg body weight) for a total of 5 doses, and then weekly from the 7th day after STZ injection. At the end of study, fasting blood glucose levels, activity of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPx), as well as malondialdehyde (MDA) content were determined in the lens tissues.

Results: In addition to the effects of SAE on blood glucose, SAE was effective on the enzymatic antioxidant defense system. The level of antioxidant enzymes (SOD, CAT, and GPx) decreased while there was an increase in the levels of MDA in the lens tissues of diabetic control rats, as compared to normal control rats. SAE could be modulating the changes in these parameters that are induced by diabetes.

Conclusion: The results of the present study demonstrate that SAE is able to control blood glucose and thus may be useful in delaying the complicated effects of diabetes, such as clouding of the eyes’ lens due to the antioxidant effect of SAE.