Food & Nutrition

Arab Journal of Food & Nutrition
86. Effect of Desert Truffle Extracts on Liver Functions and Plasma Bilirubin
Level in the Rat (2006)
Muhammad Eileh Nassar\ Jordan University of Science & Technology
Supervisor: Dr. Sana Janakat
Desert truffles are very rich source of antioxidants; they have been used as
convalescents for many centuries. Among the constituent of truffles are vitamins A, C,
and -carotene, all of which have protective effects because of their antioxidant and
antiradical properties. They are very rich source of phenolic compounds, which are
very efficient scavengers of peroxy radicals. Moreover, the action of phenolic
compounds is related to their capacity to reduce and chelate ferric iron, which catalyze
lipid peroxidation reaction. Truffles are widely used in Iraq and Saudi Arabia, as well
as in Eastern Badia of Jordan.
The effect of Terfezia claveryi extracts (aqueous, methanolic and petroleum
ether) had been evaluated in vivo using a potent hepatotoxin carbon tetrachioride
(CCLi) intoxicated rats. Hepatoprotective activity was observed denoted by significant
reduction of serum bilirubin level and the activity of liver enzymes (alkaline
phosphatase, alanine aminotransferase and aspartate aminotransferase). Also, the
results showed that the T. claveryi aqueous extract was better than the petroleum ether
extract of the Nigella sativa which was used as hepatoprotective reference. In
conclusion, the T. claveryi aqueous extract has a potential hepatoprotective effect
probably via its antioxidant activity, compared to N. sativa.
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Volume 11, No. 25, 2011
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