Study of the Antioxidant Activity of “Camelin” in an In Vivo Experiment

Abstract

The healing properties of honey are well known, in which antioxidant activity plays a major role. The sum of biologically active substances extracted from natural honey by Benedict Maghlakelidze - “Camelin” is characterized by high antioxidant activity. The aim of our study was to study the antioxidant activity of the substance “Camelin” in an in vivo experiment.

On June 15, 2021, a bilateral agreement was signed between Camelin Ltd. and “Biomed”, the Association for the Promotion of Bio-Medical Researches, According to which, “Biomed” would carry out the antioxidant activity of the substance “Camelin” in in-vivo experiments - on white rats.

Adult male laboratory rats (n=18, weight 250–350 g) were placed at room temperature for one week, 12/12 cycles of light / darkness, and ad libitum access to food and water.

Rats were divided into three groups:

• Group N1: Control group (6 rats) - WBH - 1 hour at 43°C for 4 days. Then 8 days at room temperature with unrestricted access to water;
• Group N2: (6 rats) WBH - 1 hour at 43°C for 4 days.

Then for 8 days with unrestricted access to 1:10 diluted aqueous solution of Camelin at room temperature;

• Group N3: (6 rats) 8 days with unlimited access to 1:10 diluted aqueous solution of Camelin. Then WBH - 1 hour at 43°C for 4 days.

Heat stress was induced by placing rats in a temperature-controlled chamber (41 ± 0.5°C) for 1 h. Oxidative stress status for each experimental animal in all three groups was analyzed using d-ROM and PAT test on FRAS-5.

The results of the study showed that the total content of free radicals was significantly higher in the control group than in the groups that received Camelin. It is noteworthy that the 3rd group, which took Camelin for 8 days at the beginning of the study and only then, was placed in a high temperature chamber, showed better results in “dealing” with oxidative stress and developed much fewer free radicals than the first 2 groups.