Objective: To compare the gastrointestinal toxicity of ethyl acetate extract of Kansui Radix (KS) and Kansui Radix stir-baked with vinegar (VKS). Method: ICR mise were dosed for 7 days with the ethyl acetate extract of KS(256

160

100 g·kg-1)and VKS(256

160

100 g·kg-1)

and then were killed to collect the stomach and intestines. Afterwards

the gastrointestinal tissues were sliced and stained with Hemetoxylin and Eosin (HE) staining to observe the pathological changes. The activities of lactate dehydrogenase (LDH)

superoxide dismutase (SOD) and the content of malondialdehyde (MDA)

glutathione (GSH) were measured from gastrointestinal homogenate. Result: After treated with KS and VKS

weight of ICR rats was reduced and diarrhea was occured. However

in comparison with the KS treated groups

the VKS treated groups had less weight lose and lighter diarrhea

while the control group had no weight losing and bowel movement was normal. In comparison with the control group

KS groups had lower SOD activities and GSH content

but higher MDA content and LDH activities (P<0.05

P<0.01); in comparison with KS groups

VKS groups had higher SOD activities and GSH content

but lower MDA content and LDH activities (P<0.05

P<0.01). HE staining of gastric and intestinal tissues showed less gastric mucosa and intestinal mucosa damage in VKS treated groups (P<0.05

P<0.01). Conclusion: Stir-baked processing with vinegar could attenuate the gastrointestinal toxicity of kansui due to reducing the oxidative injury of kansui

which provided significant data for promoting safer and better use of this herb in clinic.