Abstract

Impact of Almond (Terminalia catappa) Ethanolic Leaf Extracts on an Ethylene Glycol-Induced Urolithiasis Rat Model

Ghalia Shamlan^1* and Wafa Suliman Alansari²

¹Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia.

²Faculty of Science, Biochemistry Department, University of Jeddah, Jeddah, Saudi Arabia.

Corresponding Author E-mail:shamlana@ksu.edu.sa

Abstract:

The disease of renal stones has been recognized for centuries. It is one of the most common disorders, characterized by calcifications in the kidneys, bladder, or urethra. Phytomolecules are effectively used in traditional medicine. The current study aimed to evaluate the effects of high and low doses of Terminalia catappa (T. catappa) leaf extracts on renal stone formation in a rat model of urolithiasis. The rats werehoused individually in metabolic cages and were given drinking water containing 0.75% Ethylene Glycol (EG) and 1% Ammonium Chloride (AC) to induce the production of kidney stones. EG and AC elevated the levels of molecules indicative of renal efficiency, including citrate, oxalate, urobilinogen, and microalbumin. Additionally, they reduced urine volume and urinary pH. After administering (200 or 400 mg/kg body weight) of Cystone or ethanolic extracts of T. catappa leaves orally, renal function parameters returned to normal ranges. Additionally, the urinary electrolytes were diluted, which may have contributed to a reduced risk of calculus formation. Histological analyses were consistent with the biochemical data. This study demonstrated that Cystone and ethanolic extracts of T. catappa leaves exhibited protective properties against urolithiasis induced by EG in rats. The higher dose of T. catappa extracts showed a more significant effect compared to the lower dose.

Keywords:

Ethanolic extract; Ethylene glycol; Renal stone; Terminalia catappa; Urolithiasis

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