| ORIGINAL ARTICLE |
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| Year : 2012 | Volume
: 31
| Issue : 4 | Page : 185-189 |
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The effects of green Ocimum basilicum hydroalcoholic extract on retention and retrieval of memory in mice
Shadi Sarahroodi1, Somayyeh Esmaeili2, Peyman Mikaili3, Zahra Hemmati4, Yousof Saberi4
1 Department of Physiology and Pharmacology, Qom University of Medical Sciences, Qom, Iran
2 Department of Traditional Pharmacy, School of Traditional Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3 Department of Pharmacology, School of Medicine, Urmia University of Medical Sciences, Urmia, Iran
4 School of Medicine, Qom University of Medical Sciences, Qom, Iran
Correspondence Address:
Shadi Sarahroodi
School of Medicine, Second St., East Moallem Blvd., Qom
Iran
 Source of Support: None, Conflict of Interest: None  | Check |
DOI: 10.4103/0257-7941.107354
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The purpose of this study was evaluation of green Ocimum basilicum (sweet basil) hydroalcoholic extract on memory retention and retrieval of mice by using passive avoidance apparatus. For this purpose, after weighting, coding and classifying the mice, they were grouped (n0 = 8) as follow as: test groups (electric shock plus sweet basil extract by doses: 100, 200, 400 and 800 mg/kg, i.p.), control group (Only electric shock) and blank group (electric shock plus normal saline). In all mentioned groups delay time of leaving the platform for both retention and retrieval test of memory was measured. In retention test, sweet basil extract was administered immediately after receiving electric shock and in retrieval test it was administered 24 hours after receiving electric shock.The results indicated that hydroalcoholic extract of green Ocimum basilicum significantly ( P < 0.05) increased memory retention. The best response was achieved with 400 mg/Kg of the extract. Also, results showed that sweet basil extract significantly (P < 0.05) increased memory retrieval and the best result was achieved with 400 mg/Kg too.It can be concluded that memory enhancing effects of green Ocimum basilicum is because of antioxidant activity of flavonoids, tannins and terpenoids. |
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