Hepatoprotective Effect of Olive and Coconut oils against Oxidative Stress- Induced by 2, 4 Dichlorophenoxyacetic Acid

Abstract

The objective of the present study was to evaluate the protective effect of dietary olive and coconut oils on the liver damage and oxidative stress induced by 2, 4-Dichlorophenoxyacetic acid(2,4-D) in rats. Materials and Methods: 48 male adult albino rats were divided into 6 groups (8 for each group) as follow: Group1: served as normal control , group2: rats administrated orally 24 mg 2,4-D/ kg body weight , group 3: rats fed on (OL diet) which contain 10% virgin olive oil, group 4: rats fed on (OL diet ) and administrated by oral 25 mg 2,4-D/ kg body weight twice a week, group 5: rats fed on (COC diet) which contain 10% virgin coconut oil, group 6: rats fed on (COC diet) and administrated orally 25mg 2,4- D/kg body weight twice a week. Results: A significant liver damage was observed in rats treated with 2, 4-D via increased serum levels of transaminases and alkaline phosphatase, hepatic lipid peroxidation, decreased serum total protein and albumin and decreased hepatic antioxidant enzymes activities, namely, superoxide dismutase and glutathione peroxidase also the presence of inflammation and necrosis in the liver sections of rats. The liver’s free fatty acids level was also significantly increased with 2, 4-D exposure. However, virgin olive oil and coconut oil intake during 2, 4-D treatment induced a significant increase in the antioxidant enzymes activities and a decrease in the liver free fatty acids and thiobarbituric acid-reactive substances (TBARs) levels also decrease serum levels of transaminases. Rats in olive and coconut oils-treated groups exhibited significantly lesser pathology as compared to the extensive liver damage found in the hepatotoxic group. Conclusion: We concluded that olive oil and coconut oil have protective effect against oxidative stress and liver damage induced by 2, 4-D.