Farklı Dozlarda ve Sükrozla Birlikte Uygulanan Kakaonun (Theobroma Cacao) Sıçanlar Üzerindeki Anksiyolitik Etkisinin İncelenmesi

Abstract

Anxiety disorder is a common condition. The effectiveness of current pharmacological treatments is delayed and their side effects negatively impact patients. Therefore, patients turn to different products. Cocoa is a frequently consumed substance that contains various bioactive compounds. This study investigated the acute anxiolytic effect of cocoa consumed in different doses or with or without sugar. Since the time when cocoa's potential anxiolytic effect would appear after oral administration was not known, the duration was determined first. The main study was then conducted. 64 male Wistar albino rats were used in the main study, with 8 rats in each group. Two different doses of cocoa (500 mg/kg and 1000 mg/kg), sucrose (1000 mg/kg), both doses of cocoa+sucrose, diazepam, and tween 80 were administered orally to rats in a single dose. Anxiety-related behaviors were evaluated using open field test and elevated plus maze test, and locomotor activity was measured using the rotarod test. Various biochemical parameters were examined from hippocampus and blood to determine whether there was any change in the anxiolytic effect. In addition, ALT, AST, BUN, creatinine, total cholesterol, triglyceride, and glucose levels in the blood were examined. The results of the study showed that acute administration of cocoa generally reduced anxiety-related behaviors, but this effect disappeared when cocoa is given with sucrose. Although cocoa did not affect GABA levels, the combination with sucrose increased GABA levels. It did not change the levels of serotonin and noradreline. While cocoa did not have an effect on cortisol levels, the combination with sucrose decreased cortisol levels. No changes were observed in the other examined blood parameters.