Anti-Anemic Effect of Antioxidant-Rich Apple Vinegar against Phenylhydrazine-Induced Hemolytic Anemia in Rats

Abstract

This study aims to examine the ability of apple vinegar on phenylhydrazine (PHZ)-induced hemolytic anemia in Wistar rats. In vitro, phenolic and flavonoid content and antioxidant activity were determined. In vivo, phenylhydrazine (10 mg/kg) was injected intravenously into rats for 4 days and then treated with apple vinegar daily by gavage (1 mL/kg) for five weeks. high level of polyphenols and flavonoids (90 ± 1.66 mg GAE/100 mL and 7.29 ± 0.23 mg QE/100 mL, respectively) were found in the apple vinegar which gives it a good ability to scavenge free radicals (TAC = 4.22 ± 0.18 mg AAE/100 mL and DPPH, IC50= 0.49 ± 0.004 µL/mL). The phytochemical composition of apple vinegar revealed the presence of numerous bioactive compounds including arbutin, apigenin, sinapic, ferulic and trans-ferulic acids. The major antioxidant components in apple vinegar were ferulic and trans-ferulic acids (40% and 43%, respectively). PHZ treatment induced changes in platelets, blood cell count, mean corpuscular volume, hemoglobin concentration and mean capsulated hemoglobin. However, the co-administration of apple vinegar revealed its capacity to ameliorate the changes induced by phenylhydrazine. Therefore, apple vinegar use could have a positive impact on the prevention of hemolytic anemia induced by phenylhydrazine due to the antioxidant properties of its major components.

Antioxidant and Anti-Anemic Effects of Ethanol Leaf Extracts of Mucuna poggei and Telfairia occidentalis in Phenyl-Hydrazine-Induced Anemia in Wistar Albino Rats

“…These encouraging outcomes are in line with a study that found antioxidant components included in traditional medicinal herbs could increase SOD function. 36 When compared with the normal control group in this investigation, PHZ induction significantly (p < 0.05) decreased serum SOD activity (►Fig. 2C), which may be because superoxide radicals are inhibiting SOD activity.…”

Investigation of Phenolic Compounds and Antioxidant Activity of Sorbaria pallasii (Rosaceae) Microshoots Grown In Vitro

“…Excessive production of free radicals in the human body can cause such illnesses as cancer, atherosclerosis, Alzheimer’s disease, Parkinson’s disease, and cerebrovascular and cardiovascular diseases. A number of studies have revealed a preventive effect of PCs against these diseases [ 49 , 50 , 51 ]. In vitro systems of cultivation of various plant species can be an alternative source of polyphenolic compounds having a strong antioxidant effect, even stronger than that of intact plants [ 52 , 53 ].…”

Effects of garlic, onion, and apple cider vinegar as a herbal mixture on performance and blood traits of broilers inoculated with chicken infectious anemia virus

“…Ujike et al [ 28 ] and Takatera et al [ 29 ] have reported that apple cider vinegar and citric acid, the primary acids in vinegar, increase iron absorption in the intestine. Ousaaid et al [ 30 ] reported that apple cider vinegar reduces the hemolytic effect of phenylhydrazine in rats with anemia. In addition to these medicinal properties, accessibility to most areas leads to onion, garlic, and apple cider vinegar being candidates for herbal immuno-modulation.…”