Oxygen free radicals may be implicated in the pathogenesis of ischemia reperfusion damage. As the antioxidant effects of some species of Pistacia have been reported, the protective effects of Pistacia vera L. gum extract (0.1-0.5 g/kg) on oxidative damage following cerebral ischemia were studied in rats. Ischemia was induced using four-vessel occlusion model and evaluated using measurement of malondialdehyde (MDA) and antioxidant power in hippocampus. MDA and antioxidant power were assayed with the thiobarbituric acid (TBA) and ferric reducing-antioxidant power (FRAP) tests, respectively. The extract and saline were administered intraperitoneally 10 min subsequent to ischemia. Results have shown that the MDA level increased by 47% and antioxidant power decreased by 117% in control group in comparison with sham-operated animals (P< 0.001). Treatment with P. vera L. gum extract significantly and in a non-dose-dependent manner reduced brain MDA level by 63% (P<0.001) and increased antioxidant power of brain by 235% (P<0.001) in comparison to the controls. P. vera L. gum comprised of saponins, tannins, and flavonoids. According to these results, it is suggested that P. vera gum may exhibit neuroprotective effects against ischemia. Iran. Biomed. J. 9 (4): 181-185, 2005

Keywords: Pistacia vera, Oxidative stress, Lipid peroxidation, Global ischemia-reperfusion, Hippocampus

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