A Comparative Evaluation of Antioxidant Activity of Extract and Essential Oil of L. In Vivo.

In the present study, the effects of L. extract and essential oil of L. on the antioxidant status of the liver and brain of mice were investigated. Due to certain disadvantages of essential oils, such as poor solubility, high volatility and sensitivity to UV light and heat, formulation of liposomes with Oregano essentials (OE) was optimized and used in this study. The results demonstrated that the best composition of the lipid carriers and OE were conducted in terms of the polydispersity index (PDI), mean particle size and encapsulation efficiency (EE). For further study the LE4 formulation was used, which contained Lipoid S100 at 45 mg, Lipoid S75 at 45 mg and 90 mg of EO. The administration of L. extract to mice for 21 days significantly decreased the glutathione (GSH) level in the livers and brains of the mice as well as the malondialdehyde (MDA) concentration in the livers. In the brains of the mice, MDA level significantly increased after this extract consumption. Whereas liposomes with OE significantly decreased GSH concentration in the mouse brain and MDA concentration in the mouse liver, there was an increased ( > 0.05) GSH level in the liver and MDA concentration in the brain of mice compared with the control group. It was found that both . ethanolic extract as well as liposomes with OE of this plant material affect the antioxidant status in the livers and brains of mice.