Volume 15, Number 2 (8-2013)                   yafte 2013, 15(2): 33-41 | Back to browse issues page


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Rafieirad M, Valipour Chardahcherik S. Gallic acid improves the memory and pain in diabetic rats. yafte. 2013; 15 (2) :33-41
URL: http://yafte.lums.ac.ir/article-1-1264-en.html

Assistant professor
Abstract:   (7228 Views)
Background: Complications of diabetes can be caused by the production of free radicals, which lead to memory problems and increase the risk of dementia. Diabetics are at risk of nervous pains. Gallic acid has antioxidant properties and activity against free radicals. In this study the effect of oral administration of Gallic acid, were examined on passive‌ avoidance ‌memory and pain in diabetic rats. Materials and Methods: Rats were divided into control, diabetes with STZ (60mg/kg), 3-groups of control and 3‌groups of diabetic rats and received Gallic ‌‌acid (10, 50&100 mg/kg oral, for two weeks). Blood glucose levels were measured from tail. Results: Results showed a significant reduction in memory (delayed coming down from the podium) in the diabetic group all days except day of learning (P≤0.01). Dose of 50 mg/kg Gallic‌ acid caused a significant increase in non-diabetic rats on the first day of memory (P≤0.01), third and seventh (P≤0.05) and dose of 10 mg/kg on the first day (P≤0.05). Compared with diabetic group a significant increase was observed in the first day (P≤0.01), third and seventh (P≤0.05) in diabetics receiving doses of 50 and 10mg/kg Gallic‌ acid. The reflex for tail pulling away from the center of pain was significantly lower (P≤0.01) in the diabetic group. And only the dose of 50 caused a significant increase in the diabetic group (P≤0.01). Conclusion: Probably Gallic‌ acid with strong antioxidant effect led to scavenge free radicals and reduced the complications of diabetes, including pain and may have effects on neural pathways in specific brain regions and has led to improved memory in normal rats and diabetic.
Full-Text [DOC 396 kb]   (1793 Downloads)    
Type of Study: Research |
Received: 2013/07/27 | Accepted: 2013/09/4 | Published: 2013/09/4

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