Improvement of Serum Biochemical Parameters and Hematological Indices Through α-Tocopherol Administration in Dietary Oxidized Olive Oil Induced Toxicity in Rats

Abstract

Dietary oxidized olive oil, alone or in combination with different doses of α-tocopherol, were given to Swiss albino rats for 30 days; in order to determine its role in oxidative stress and fatty liver, induced by the oxidized olive oils. Serum biochemical parameters and hematological indices of blood were analyzed. The liver was analyzed for histopathological changes, lipid peroxidation, and polar triacylglycerols composition. Results revealed that there was a significant decline in the serum total cholesterol, triglycerides, LDL, glucose and ALT; while a significant increase occurred in the serum HDL levels through the supplementation of α-tocopherol in male and female rats. Hematological parameters were almost in the normal reference range in the groups that were fed α-tocopherol, alone or in combination with oxidized oil, while being significantly altered by the oxidized olive oil. There were acute hepatitis and necrosis in the liver with no fatty changes after feeding with oxidized olive oil, along with varying doses of α-tocopherol. Higher amounts of polar compounds were present in female rats (15.2–93.1 μg/g) compared to male rats (12.2–82.3%) that correspond to the supplementation of α-tocopherol in combination with oxidized oil. Lipid oxidation in liver was minimized by tocopherol, while an increase occurred in the accumulation of oxidized lipids in the liver. These findings revealed that tocopherol is beneficial against the oxidized oil induced biochemical and hematological changes and lipid peroxidation but causes fatty accumulation in the liver. Therefore, the role of tocopherol in patients with fatty liver disease may be considered, as tocopherol may increase the chance of survival.

Effect of Ginger Extracts on Palm Olein Quality during Frying and Impact of Fried Oils on Some Biological Parameters of Albino Wistar Rats

“…These results are in agreement with those of Mesembe et al (2005) who showed that consumption of oxidised palm oil lead to a deterioration of haematological parameters of rats. There are also in agreement with those of Zeb & Khan (2019) who showed that, administration of alpha-tocopherol in oxidised olive oil-induced toxicity in rats leads to an improvement in their haematological parameters. Platelets or thrombocytes are components of blood that form clots in the event of haemorrhage in order to stop bleeding, and their synthesis takes place in the bone marrow from stem cells (Twomey et al, 2019).…”

“…These results are in agreement with those of Rueda-Clausen et al (2007) who found that consumption of fried palm oil increased triglyceride levels in humans. Several studies (Adam et al, 2008;Zeb and Khan 2019) suggest that consumption of frying oils may have a negative influence on the lipid profile leading to an increase in total and LDL cholesterol followed by a decrease in HDL cholesterol as found in this work, this could be attributed to the ingestion of oxidised LDL through fried oil samples. Indeed, LDL is rich in polyunsaturated fatty acids and is therefore very sensitive to free radical attacks.…”

“…These results are also in agreement with Abdulaziz, Fasih, Saada, Khalid & Zarina, (2006), they showed that dietary supplementation with Nigella sativa limits the toxic effect of oxidised corn oil in rats by decreasing serum ALAT/ASAT concentrations. Similarly, Zeb & Khan (2019) found that administration of alpha-tocopherol in the diet of rats following oxidised olive oil-induced toxicity resulted in a decrease in serum ALAT concentration.…”

“…In fact, the reactive oxygen species formed in oil during frying are responsible of the destruction of organs, especially the liver, kidneys, heart and intestinal mucosa (Alaam, Yasin, Hafez & Mohammed, 2012;Boniface, Ejimofor & Ezissi, 2014). Moreover, there is a correlation between the consumption of fried oils and the alteration of the lipid profile, which is reflected in a decrease in HDL cholesterol, followed by an increase in LDL cholesterol, total cholesterol, triglycerides and the atherogenecity index (Badr El Said, Nahed, & Reham, 2015;Hammad, Pu & Jones, 2016;Zeb & Khan, 2019), all of which lead to the occurrence of cardiovascular diseases. In the same line, Mesembe, Ibanga, & Osim, (2005), Chacko & Rajamohan, (2011) and Ani , Nna, Obi, & Udobong, (2015) showed that administration of thermooxidised vegetable oils to rats causes an alteration of their haematological parameters through leucocytosis, thrombocytopenia and anaemia.…”

Nephroprotective property of Trifolium repens leaf extract against paracetamol-induced kidney damage in mice

“…Slides were prepared using hematoxylin and eosin staining procedures. All slides were examined in "blind" fashion using light microscopy Leica DM300 LED (Germany) as described in a recent work (Zeb and Khan 2019).…”