African Journal of Internal Medicine ISSN 2326-7283 Vol. 9 (6), pp. 001-007, June, 2021. © International Scholars Journals

Full Length Research Paper

Protective effects of mushroom and their ethyl extract on aging compared with L-carnitine

Ahmed, M. Gaafar1*, Heba E. Yossef2 and Hala H. Ibrahim2

1Department of Special Food and Nutrition, Food Technology Research Institute, Agricultural Research Center, 9 Cairo University St. – Giza, Giza, Egypt.

2Department of Nutrition and Food Science, Faculty of Home Economics, Minufiya University, Egypt.

Accepted 10 March, 2021


The effects of 10% dried mushroom and 300 mg mushroom extract on the lipid profile, lipid peroxidation and liver functions of rats were evaluated and compared with L-carnitine. Food intake, body weight and histological examination of liver tissues were also evaluated. Supplementation diet of rats with 10% dried mushroom, 300 mg mushroom extract and 300 and 600 mg L-carnitine resulted in a significant decrease in total lipids, triglycerides, total cholesterol, low-density lipoprotein, very low-density lipoprotein, aspartate amino transferase (AST) enzyme, alanine amino transferase (ALT) enzyme, alkaline phosphatase (AP) enzyme, malonaldehyde (MAD) and body weight compared to control. However, glutathione peroxidase enzyme (GSH) and food intake were significantly increased in rats supplemented with 10% dried mushroom, 300 mg mushroom extract and 300 and 600 mg L-carnitine. Liver tissues of rats were improved by the supplementation with 10% dried mushroom and 300 mg L-carnitine. However, the supplementation with 300 mg mushroom extract and 600 mg L-carnitine were more effective in improving the liver tissues. These results suggest that mushroom and their extract can improve the antioxidant status during ageing and minimize the occurrence of age-associated disorders associated with involvement of free radicals.

Key words: Dried mushroom, mushroom extract, L-carnitine, lipids profile, liver function, lipid peroxidation.