Aegle marmelos fruit extract attenuates Helicobacter pylori Lipopolysaccharide induced oxidative stress in Sprague Dawley rats

Table 1 Effect of MEAM on the levels of acid secretory parameters in gastric juice of experimental rats

Groups	Volume of Gastric Juice	pH	Free acidity	Total acidity	Acid Output	Pepsin concentration
I	1.45 ± 0.10	4.6 ± 0.28	32.69 ± 1.93	58.73 ± 3.95	85.16 ± 5.74	155.13 ± 10.24
II	3.27 ± 0.27^a*	1.92 ± 0.14^a*	60.17 ± 4.39^a*	91.82 ± 5.22^a*	300.25 ± 21.03^a*	262.91 ± 17.85^a*
III	1.65 ± 0.12^b*	4.45 ± 0.35^b*	33.26 ± 2.28^b*	59.97 ± 3.47^b*	98.95 ± 7.27^b*	174.36 ± 13.03^b*
IV	1.7 ± 0.11^b*	4.2 ± 0.27^b*	33.9 ± 2.26^b*	60.66 ± 4.15^b*	103.12 ± 7.59^b*	180.88 ± 8.87^b*
V	1.4 ± 0.10^{c NS}	4.7 ± 0.34^{c NS}	32.41 ± 2.22^{c NS}	58.11 ± 4.65^{c NS}	81.35 ± 5.45^{c NS}	155.18 ± 10.20^{c NS}

Data are expressed as Mean ± S.D. for six animals in each group. Units: volume of gastric juice (ml 100 g⁻¹ 4 h⁻¹); free acidity (mEq L⁻¹100 g⁻¹); total acidity (mEq⁻¹ L 100 g⁻¹); acid output (mEq 100 g⁻¹ 4 h⁻¹); pepsin activity (μmol tyrosine liberated mL⁻¹). Statistical significance: *p < 0.05; NS, not significant. a: Group II compared with Group I. b: Groups III and IV compared with Group II. c: Group V compared with Group I