Effects of Nigella Sativa L. on Lipid Peroxidation and Reduced Glutathione Levels in Erythrocytes of Broiler Chickens

Abstract

We aimed to determine the effect of Nigella sativa L. on reduced glutathione (GSH) and lipid peroxidation (as malondialdehyde, MDA) in erythrocytes of broiler chickens. We used 100 Ross 308 chickens and they were equally divided into four groups namely control, 0.5 %, 1 % and 1.5 % containing Nigella sativa L. The control group received control broiler fattening feed whereas, the treatments groups were fed by the feed containing 0.5 %, 1 % and 1.5 % grinded Nigella sativa L. seeds for 6 weeks, respectively. Erythrocyte MDA levels were significantly lower in 0.5 % (p<0.002) and 1 % (p<0.005) of Nigella sativa L. groups than in control although GSH levels were significantly (p<0.005) higher in 0.5 % and 1 % of Nigella sativa L. groups. The 1.5 % of Nigella sativa L. did not induce on MDA and GSH levels in the animals. In conclusion, Nigella sativa L. caused protective effects on the oxidative stress-induced erythrocyte injury by inhibiting free radical production and regulation of GSH.