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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Toxicity and antibacterial effect of mace of Myristica fragrans used in Moroccan gastronomy: Biochemical and histological impact
Journal of Food Safety, Volume 28, No. 3, Year 2008
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Description
The aril of the plant Myristica fragrans is one of the most broadly used spices in Moroccan gastronomy. This research demonstrated its antimicrobial activity against both gram-positive and gram-negative bacterial species. Likewise, its toxicity was investigated on Swiss albino mice. Mice were treated orally with 0.003 and 0.3 mg/day during 7 days. Plasmatic markers and antioxidant defense systems were assessed and histological alterations evaluated. Our results showed a significant increase in creatine phosphokinase level. The microscopic evaluation showed that mace induces morphological perturbation in mice's liver. The results also showed an inhibitory effect of glyceraldehyde 3-phosphate dehydrogenase and an important increase in the level of thiobarbituric acid reactive substances, succinate dehydrogenase activities and no change in catalase activities. All of these results show that M. fragrans at 0.3 mg/g in mice affects energy metabolism and oxidative stress. © 2008, The Author(s).
Authors & Co-Authors
El Malti, Jazila
Morocco, Casablanca
Laboratoire de Microbiologie, Pharmacologie, Biotechnologie et Environnement
Bourhim, Noureddine
Morocco, Casablanca
Hassan Ii University of Casablanca
Amarouch, Hamid
Morocco, Casablanca
Laboratoire de Microbiologie, Pharmacologie, Biotechnologie et Environnement
Statistics
Citations: 17
Authors: 3
Affiliations: 2
Identifiers
Doi:
10.1111/j.1745-4565.2008.00110.x
ISSN:
01496085
e-ISSN:
17454565