Poster Presenter

Nigella Sativa Retard the Progrssion of Atherosclerosis: An Experimental Study in Rabbits
Bassim Irheim Mohammad, Rabab A. Salman and Amer I. Sheibani
Iraq

Background: Atherosclerosis and its complications are responsible for about 40% of deaths in the developed world and for about 30% of fatalities in developing nations. This study was undertaken to clarify the effects of Nigella sativa on progression of atherosclerosis.

Materials and Methods: A total of 48 New Zealand White Male Rabbits were used in this study. These animals were randomized into 6 groups, 8 rabbits each. The animals in group 1 were sacrificed at the start of the experiment, while those in group 2 maintained on standard chow diet throughout the experiment (12 weeks) and served as a normal diet control. The rest 32 rabbits were fed on atherogenic diet for 8 weeks so as to induce atherogensis. At the end of 8th week, group 3 rabbits were sacrificed and served as an atherogenic-baseline group. Then Group 4 received atherogenic diet only for the next four weeks and served as an atherogenic control. In addition to atherogenic diet, each of the other two groups received either Vitamin E (200 mg/kg) or n-hexane extract of Nigella sativa (10 g/kg) orally for the next four weeks. The blood samples were taken to measure lipid profile, haemostatic parameters (PT, aPTT, platelets count and plasma fibrinogen level), oxidation parameters (serum MDA level, GSH level and SOD activity) and SUA (serum uric acid). In addition, histomorphometery were done to assess the aortic intimal thickness.

Results: 1-Plasma fibrinogen was significantly reduced by Vitamin E and Nigella sativa ( p < 0.01 and p < 0.05 respectively). Vitamin E significantly prolonged PT (p < 0.05) and aPTT (p < 0.01). While Nigella sativa caused significant (p < 0.05) prolongation in PT, it did not significantly (p > 0.05) change aPTT. No significant changes (p > 0.05) in the platelet count were noticed by treatment with Vitamin E or Nigella sativa. 2- Vitamin E and Nigella sativa significantly reduced serum MDA level (p < 0.001 and p < 0.05 respectively). Furthermore, Vitamin E and Nigella sativa significantly decreased serum SOD activity (p < 0.001 and p < 0.05 r espectively). While Vitamin E significantly increased serum GSH level (p < 0.001), Nigella sativa was unable to do so (p > 0.05). 3- Vitamin E and Nigella sativa were unable to produce any statistically significant changes (p > 0.05) in SUA. 4- Aortic intimal thickness was significantly reduced by treatment with Vitamin E (p < 0.01) or Nigella sativa (p < 0.05).

Conclusions: Compared to Vitamin E (antioxidant), Nigella sativa attenuated the progression of atherosclerosis possibly owing to antioxidant and anticoagulant properties.