Characterization, antioxidant and protective effects of edible Rumex roseus on erythrocyte oxidative damage induced by methomyl

The present work explored the characterization, antioxidant and protective effects of edible Rumex roseus on erythrocyte oxidative damage induced by methomyl in mice. In a preliminary in vitro study, luteolin and ferulic acid were detected, using HPLC–DAD, as the most abundant phenols; Rumex roseus extract showed also a promising antioxidant effect. In the in vivo experiment, mice were subjected to methomyl intoxication demonstrating a significant decrease in red blood cells, hemoglobin and hematocrit levels coupled by a significant increase in bilirubin, LDH, osmotic fragility, reticulocyte and white blood cells number. Erythrocyte specific alterations were also detected as sphercytosis, schistocytosis, dacryocytosis and Howell-jolly bodies; these features are characteristic of a normocytic normochromic regenerative anemia. The oxidative status was also altered, showing a significant increase in malondialdehyde concentration, GSH level and SOD activity while CAT and GPx activities significantly decreased. All the above-cited alterations showed signs of reversal when mice received the methanolic extract of Rumex roseus. The present data suggest that Rumex roseus could be classified as a novel functional food due to its dual role; further to being traditionally used as a flavor food, it was proven by the present work that the new Rumex was capable to alleviate mice erythrocyte oxidative stress known as one of the most critical health issues.