Turmeric Extract in Correction of Nervous and Immune Systems Functional Activity Parameters in Experimental Alcoholism

Abstract

The purpose of this work was to study the effect of turmeric extract on behavior indicators, the severity of the cellular immune response in animals in a state of experimental alcoholism. Experimental models: mouse males (CBAxC57Bl/6)F1 three months of age (n = 60). Alcohol dependence in experimental animals was formed by the method of 6-month soldering with a 10% ethanol solution. In the control groups, the animals received per os water or 10% ethanol solution, in the experimental group - an extract of turmeric powder in a solution of ethanol. Mice behavior was assessed in the “open field” test. The severity of the cellular immune response to sheep erythrocytes was assessed by the intensity of the development of a delayed-type hypersensitivity reaction.It was found that the use of turmeric extract against the background of taking ethanol solution in animals with experimental alcoholism leads to the stimulation of behavior and the increase of the cellular immune response to the level characteristic of healthy animals of the corresponding age.Results indicates the protective effect of turmeric on a number of parameters of the functional activity of the nervous and immune systems during chronic ethanol intoxication.

Corrective effects of original bioflavonoid complex in the cyclophosphamide-induced immunity disorders

“…Биологически активные полифенольные соединения растений -биофлавоноиды, обладают широким спектром биологических свойств и эффективны в защите от окислительного стресса, регуляции липидного и углеводного обмена, коррекции ряда аспектов патогенеза заболеваний нервной системы и психики, воспалительных и онкологических заболеваний [3,4,5,25,28,29]. Но некоторые полифенольные соединения, например куркумин, характеризуются низкой биодоступностью за счет высокого системного метаболизма и низкой растворимости в воде [8,11].…”

“…Ранее нами также были показаны гемо-и иммуномодулирующие свойства некоторых биофлавоноидов, входящих в состав КБ [1,5,28].…”