International Journal of Nutrition and Food Sciences

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Protective Effect of Fish Oil and Virgin Olive Oil on Diethylnitrosamine Toxicity in Rats

Received: 21 April 2015    Accepted: 01 May 2015    Published: 15 May 2015
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Abstract

Liver injury induced by viruses, toxic chemicals, certain drugs and environmental pollutants, has been on the increase for the past few decades and recognized as a toxicological problem. Nitrosamine compounds are known hepatic carcinogens. The present study was carried out to investigate the hepatoprotective effect of fish oil and virgin olive oil against diethylnitrosamine (DEN) intoxication in rats compared with drug (25mg/kg diet). Wister rats weighing 200 ± 5 g were induced hepatotoxicity by injection of DEN (via single intraperitoneally injection at 150 mg/kg/body weight). Rats were divided into 9 groups (n = 6) of non- hepatotoxicity, non- hepatotoxicity and treated, hepatotoxicity non-treated and hepatotoxicity treated with drug, fish oil, virgin olive oil. After 8 weeks the rats feeding with fish oil, virgin olive oil supplied to hepatotoxicity rats instead of diet significant improvement in lipid profile and liver function. However, a significantly increment in the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSPx) and glutathione reduced (GSH) were observed in blood of hepatotoxicity rats treated with fish oil, virgin olive oil and mixtures. The treated groups showed a significant decrement in thiobarbituric acid reactive substances (MDA) in serum. Since the study of induction of the redox enzymes is considered to be a reliable marker for evaluating the antiperoxidative efficacy of the fish oil and virgin olive oil. Treatment with fish oil and virgin olive oil reduces the histopathological liver abnormalities associated with hepatotoxicity. Moreover to the anti hepatotoxicity effect and possess antioxidant potential that may be used for therapeutic purposes suggested. The present study showed that fish oil, virgin olive oil were able to prevent or reduce the severity of diethylnitrosamine -induced liver injury.

DOI 10.11648/j.ijnfs.20150403.27
Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 3, May 2015)
Page(s) 388-396
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Diethylnitrosamine, Fish Oil, Virgin Olive Oil, Hepatotoprotective, Lipid Profile, Function Liver, SOD, CAT, GSPx, GSH, MDA, Histopathological Liver

References
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Author Information
  • Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Researches Center, Giza, Egypt

  • Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Researches Center, Giza, Egypt

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    Naglaa H. M. Hassanen, Mona H. M. Ahmed. (2015). Protective Effect of Fish Oil and Virgin Olive Oil on Diethylnitrosamine Toxicity in Rats. International Journal of Nutrition and Food Sciences, 4(3), 388-396. https://doi.org/10.11648/j.ijnfs.20150403.27

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    Naglaa H. M. Hassanen; Mona H. M. Ahmed. Protective Effect of Fish Oil and Virgin Olive Oil on Diethylnitrosamine Toxicity in Rats. Int. J. Nutr. Food Sci. 2015, 4(3), 388-396. doi: 10.11648/j.ijnfs.20150403.27

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    AMA Style

    Naglaa H. M. Hassanen, Mona H. M. Ahmed. Protective Effect of Fish Oil and Virgin Olive Oil on Diethylnitrosamine Toxicity in Rats. Int J Nutr Food Sci. 2015;4(3):388-396. doi: 10.11648/j.ijnfs.20150403.27

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  • @article{10.11648/j.ijnfs.20150403.27,
      author = {Naglaa H. M. Hassanen and Mona H. M. Ahmed},
      title = {Protective Effect of Fish Oil and Virgin Olive Oil on Diethylnitrosamine Toxicity in Rats},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {3},
      pages = {388-396},
      doi = {10.11648/j.ijnfs.20150403.27},
      url = {https://doi.org/10.11648/j.ijnfs.20150403.27},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20150403.27},
      abstract = {Liver injury induced by viruses, toxic chemicals, certain drugs and environmental pollutants, has been on the increase for the past few decades and recognized as a toxicological problem. Nitrosamine compounds are known hepatic carcinogens. The present study was carried out to investigate the hepatoprotective effect of fish oil and virgin olive oil against diethylnitrosamine (DEN) intoxication in rats compared with drug (25mg/kg diet). Wister rats weighing 200 ± 5 g were induced hepatotoxicity by injection of DEN (via single intraperitoneally injection at 150 mg/kg/body weight). Rats were divided into 9 groups (n = 6) of non- hepatotoxicity, non- hepatotoxicity and treated, hepatotoxicity non-treated and hepatotoxicity treated with drug, fish oil, virgin olive oil. After 8 weeks the rats feeding with fish oil, virgin olive oil supplied to hepatotoxicity rats instead of diet significant improvement in lipid profile and liver function. However, a significantly increment in the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSPx) and glutathione reduced (GSH) were observed in blood of hepatotoxicity rats treated with fish oil, virgin olive oil and mixtures. The treated groups showed a significant decrement in thiobarbituric acid reactive substances (MDA) in serum. Since the study of induction of the redox enzymes is considered to be a reliable marker for evaluating the antiperoxidative efficacy of the fish oil and virgin olive oil. Treatment with fish oil and virgin olive oil reduces the histopathological liver abnormalities associated with hepatotoxicity. Moreover to the anti hepatotoxicity effect and possess antioxidant potential that may be used for therapeutic purposes suggested. The present study showed that fish oil, virgin olive oil were able to prevent or reduce the severity of diethylnitrosamine -induced liver injury.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Protective Effect of Fish Oil and Virgin Olive Oil on Diethylnitrosamine Toxicity in Rats
    AU  - Naglaa H. M. Hassanen
    AU  - Mona H. M. Ahmed
    Y1  - 2015/05/15
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ijnfs.20150403.27
    DO  - 10.11648/j.ijnfs.20150403.27
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 388
    EP  - 396
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150403.27
    AB  - Liver injury induced by viruses, toxic chemicals, certain drugs and environmental pollutants, has been on the increase for the past few decades and recognized as a toxicological problem. Nitrosamine compounds are known hepatic carcinogens. The present study was carried out to investigate the hepatoprotective effect of fish oil and virgin olive oil against diethylnitrosamine (DEN) intoxication in rats compared with drug (25mg/kg diet). Wister rats weighing 200 ± 5 g were induced hepatotoxicity by injection of DEN (via single intraperitoneally injection at 150 mg/kg/body weight). Rats were divided into 9 groups (n = 6) of non- hepatotoxicity, non- hepatotoxicity and treated, hepatotoxicity non-treated and hepatotoxicity treated with drug, fish oil, virgin olive oil. After 8 weeks the rats feeding with fish oil, virgin olive oil supplied to hepatotoxicity rats instead of diet significant improvement in lipid profile and liver function. However, a significantly increment in the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSPx) and glutathione reduced (GSH) were observed in blood of hepatotoxicity rats treated with fish oil, virgin olive oil and mixtures. The treated groups showed a significant decrement in thiobarbituric acid reactive substances (MDA) in serum. Since the study of induction of the redox enzymes is considered to be a reliable marker for evaluating the antiperoxidative efficacy of the fish oil and virgin olive oil. Treatment with fish oil and virgin olive oil reduces the histopathological liver abnormalities associated with hepatotoxicity. Moreover to the anti hepatotoxicity effect and possess antioxidant potential that may be used for therapeutic purposes suggested. The present study showed that fish oil, virgin olive oil were able to prevent or reduce the severity of diethylnitrosamine -induced liver injury.
    VL  - 4
    IS  - 3
    ER  - 

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