Comparative Clinical Pathology

, Volume 28, Issue 2, pp 397–401 | Cite as

Oxidative stress and toxicity effect of Echium amoenum on mice brain

  • Afsaneh Mohajer
  • Atefeh Araghi
  • Parisa SadigharaEmail author
Original Article


Echium amoenum (Boraginaceae) is one of the important medicinal herbs in traditional medicine. It was known for its various effects such as demulcent, anti-inflammatory, and analgesic, especially for common cold, anxiolytic, and sedative. This plant contains small quantities of pyrrolizidine alkaloids that are toxic, and chronic consumption may have adverse effects on the body’s organs. The aim of this study is to investigate the role of Echium amoenum plant in neurotoxicity on the brain of mice. In this study, 40 mice were chosen and divided into four groups. Group (1) as control group (without injection), group (2) received 12.5 mg/kg, group (3) received 25 mg/kg, and group (4) received 50 mg/kg body weight plant. Boraginaceae was injected into mice for a month by intraperitoneal injection (i.p). Then, the mice were decapitated and brains were collected to evaluate oxidative stress. The level of lipid oxidation was significant in all groups except among high dose in comparison with control groups, and low with the intermediate dose. Changes in ion-reducing antioxidant capacity assay (CUPRAC) were not significant. The level of total glutathione (GH) increased in high dose. The histopathological study showed high dose leads to the lesion in the brain tissue. Echium amoenum may trigger toxicity in high doses; the authors recommended to avoid over-consumption.


Echium amoenum Oxidative stress Brain 



The authors want to thank the authorities of Tehran University of Medical Sciences for their comprehensive support for this study.

Compliance with ethical standard

Conflict of interest

Author Parisa Sadighara has received research grant from Tehran University of Medical Sciences. The authors Afsaneh Mohajer and Atefeh Araghi declare that they have no conflict of interest.

Ethical approval

This research was in accordance with the ethical standards of Tehran University of Medical Sciences.


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Copyright information

© Springer-Verlag London Ltd., part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Environmental Health, Food Safety Division, Faculty of public HealthTehran University of Medical ScienceTehranIran
  2. 2.Department of Food Hygiene, School of Veterinary MedicineAmol University of Special Modern TechnologiesAmolIran

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