Research Article Open Access

A Comparative Biochemical and Histological Study of the Potential Protective Effects of Omega-3 and Vinegar on Stress-Induced Gastric Ulcers on Diabetic Rats

Abstract

Background: Diabetic patients are at high risk for variable complications and are more likely to develop gastrointestinal disorders, including gastric ulcers. In addition to the antidiabetic, anti-inflammatory, and antioxidant effects of omega-3 and vinegar, they can help in tissue healing.

Objective: We aimed to compare the effects of omega-3 and vinegar on gastric ulcers as one of the diabetic complications.

Methods: 24 rats were divided into negative control (n=6) and Streptozotocin-induced diabetes (n=18) groups. The latter group was further subdivided into three equal subgroups: diabetic control, diabetic+omega-3, and diabetic+vinegar. By the end of the experiment, ulcers were induced by water immersion/restraint. Gastric mucosa's gross appearance, histopathological parameters, and biochemical reactions were assessed.

Results: Consumption of omega-3 and vinegar significantly improved the ulcer index, percentage of ulcer protection, gene expression of gastric GSH, CCK, and e-NOS, and significantly decreased the gene expression of H⁺/K^+-ATPase and COX-2 enzyme activity. The current study found that omega-3 has more potent antacid, anti- inflammatory, and antioxidant effects than vinegar on stress-induced gastric ulcers in diabetic rats.

Conclusion: We anticipated that combined use of both might have a synergetic anti-ulcer impact, supported by previously published studies.

Tarek Atia, Hader I. Sakr

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