Antioxidant Effects of Nigella sativa and Its Modulating Role on Hepatotoxicity Induced by Dietary Frying Oil in Rats

Abstract

Repeated use of frying oil threatens — more than ever — human beings and this is due to the increased consumption of fried and fast foods. This study aimed to investigate the antioxidant effects of Nigella sativa against fryingoil-induced hepatic and oxidative alterations. In total, 40 male rats were divided into four groups and were treated during 30 consecutive days with frying oil and/or nigella. (EO-0) group: Rats were served as control and received a normal diet. (EO-N) group: Rats were fed with an experimental diet containing 2% nigella. (FO-0) group: Rats were nourished on diet containing 7% frying oil. (FO-N) group: Rats were received a combination diet containing 7% frying oil and 2% nigella. The physicochemical analyses indicate that frying oil contains very high concentrations of toxic substances compared to edible oil. The consumption of frying oil causes a significant increase in hepatic biomarkers and intensifies in oxidative stress status compared to the control group. Moreover, the hepatic histological sections of rats fed with frying oil showed a disrupted architecture. The combination of nigella with frying oils in rats’ diet revealed an intense reduction in the oxidative stress and ameliorated the levels of the majority of the previous parameters. Nigella supplementation confirmed their potential antioxidant activities. Therefore, administration of nigella seems to be the excellent spice recommended in high-temperature food frying in order to maintain human health.