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TOXICITY AND ANTIBACTERIAL EFFECT OF MACE OF MYRISTICA FRAGRANS USED IN MOROCCAN GASTRONOMY: BIOCHEMICAL AND HISTOLOGICAL IMPACT
Author(s) -
EL MALTI JAZILA,
BOURHIM NOUREDDINE,
AMAROUCH HAMID
Publication year - 2008
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.2008.00110.x
Subject(s) - myristica fragrans , food science , mace , antioxidant , thiobarbituric acid , catalase , antimicrobial , chemistry , oxidative stress , biochemistry , traditional medicine , biology , botany , microbiology and biotechnology , medicine , lipid peroxidation , myocardial infarction , conventional pci
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.PRACTICAL APPLICATIONS Mace can be used as a natural antioxidant and preservative in the food industry to increase the shelf life of foodstuffs.