الفهرس 
Protective effect of ginger and rosemary on diethylnitrosamine toxicity in rats
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Abstract
Liver injury caused by viruses, toxic chemicals, certain drugs and environmental pollutants has been increasing over the past few decades. Nitrosamine was known to be a carcinogenic compound; however, it is widely used in industrial solvents.This compound is involved in various food including milk, meat, salted fish, alcoholic beverages and many vegetables. Whatever the source of nitrosamine compound, it has harmful effects with respect to human and animals. Our research aims to study the protective effect of ginger and rosemary and their essential oils towards many vital body functions such as liver and kidney functions as well as lipid profile and oxidation level in the serum of rats induced with diethylnitrozamine compared with the traditional treatment (Silymarin: 52 mg/kg of diet). Methods This study comprise both in vitro and in vivo investigations. In vitro part includes identification of chemical composition of the dried plants using HPLC and essential oil constituents using GC-MS; antioxidant properties of the dried plants and their essential oils were measured via several antioxidant activity tests. In vivo part includes evaluation of the hepatoprotective effect of ginger and rosemary on DEN-induced liver and kidney injury in rats. In which the effect dried plants or their essential oils were applied and compared with that of silymarin, as a standard reference drug