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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

4 Issues per year


IMPACT FACTOR 2016: 1.276

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Online
ISSN
2083-6007
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Rice Bran Oil and Pumpkin Seed Oil Alleviate Oxidative Injury and Fatty Liver in Rats Fed High Fructose Diet

Sahar Y. Al-Okbi / Doha A. Mohamed / Thanaa E. Hamed / Reham S.H. Esmail
Published Online: 2014-05-27 | DOI: https://doi.org/10.2478/pjfns-2013-0002

Abstract

Nonalcoholic steatohepatitis (NASH) and nonalcoholic fatty liver disease are increasing in adults and are likely to be increasing in children. The aim of the present research was to evaluate the protective effect of rice bran oil and pumpkin seed oil against high fructose diet (HFD) inducing nonalcoholic steatohepatitis (NASH). The results showed significant elevation of plasma total and direct bilirubin, transaminases activities, total cholesterol (T-Ch), triglycerides (TG), low density lipoprotein-cholesterol (LDL-Ch), tumor necrosis factor-α (TNF-α) and malondialdehyde (MDA) with significant increase in liver TG, T-Ch and MDA along with significant reduction in plasma high density lipoprotein cholesterol (HDL-Ch) and increase in T-Ch/HDL-Ch in rats fed HFD compared to rats fed on balanced diet. Histopathology of liver of rats fed on HFD confirmed the induction of NASH. Rice bran oil and pumpkin seed oil produced improvement in the biochemical parameters with different degrees. Pumpkin seed oil reversed all histopathological changes that occur in liver tissue which became comparable to normal in some rats. In conclusion, rats fed high fructose diet are a good model for studying NASH. Rice bran oil and pumpkin seed oil afford hepato protection against NASH in rat model.

Keywords: fatty liver; non-alcoholic fatty liver with inflammation; fructose; rice bran oil; pumpkin seed oil

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About the article

Received: 2013-07-23

Revised: 2013-09-19

Accepted: 2013-12-16

Published Online: 2014-05-27

Published in Print: 2014-06-01


Citation Information: Polish Journal of Food and Nutrition Sciences, ISSN (Online) 2083-6007, ISSN (Print) 1230-0322, DOI: https://doi.org/10.2478/pjfns-2013-0002.

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© by Doha A. Mohamed. This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. BY-NC-ND 3.0

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