Abstract
Objective: The present study was designed to evaluate the toxicological potential of argemone oil (AO) and butter yellow (BY). Methods: Short term treatment through intraperitoneal administration in hepatic tissue and long term treatment through diet in hepatic and extra hepatic tissues was performed in mice. Results: Short term study showed that female mice were more prone towards risk associated with liver damage than the males. Further investigations in female mice given AO (1%) and BY (0.06%) through diet for 180 days, showed significant weight loss and increase in liver weight. Phase I and Phase II enzymes, antioxidant enzymes and glutathione content were significantly decreased with concomitant increase in lipid peroxidation (LPO) in AO and BY treated mice. Animal fed with AO and BY showed profuse hyperplasia along with fluid filled spaces and patches of hemorrhage in hepatic tissue. AO treated animals showed tumorigenic growth, while BY treatment caused multiple nodule formation in hepatic tissue. Other organs like heart, lungs, kidney and spleen also showed substantial histopathological changes. Conclusion: The results suggest that AO and BY treatment may cause oxidative stress and inhibited phase I and II enzymes leading to accumulation of parent compound(s) or their metabolites, which may result in the tumorigenic/toxic responses in hepatic and extra hepatic tissues.
Highlights
Edible oils and fats are the only source of essential fatty acids, add special flavors to food and maintain cell membrane integrity [1]
The results suggest that argemone oil (AO) and butter yellow (BY) treatment may cause oxidative stress and inhibited phase I and II enzymes leading to accumulation of parent compound(s) or their metabolites, which may result in the tumorigenic/toxic responses in hepatic and extra hepatic tissues
Significant reduction in body weight gain was observed in AO and BY treated female mice after 30 and 60 days of exposure, while no effect on body weight gain was observed in case of male mice
Summary
Edible oils and fats are the only source of essential fatty acids, add special flavors to food and maintain cell membrane integrity [1]. Among these oils, mustard oil from Brassica nigra seeds is the predominant cooking medium used in northeast India especially, the Gangetic basin [2]. Consumption of argemone contaminated mustard oil even for a short duration leads to a clinical condition collectively referred to as Epidemic Dropsy [3,4,5]. Experimental and clinical studies suggest that skin, liver, lungs, kidneys and heart are the target sites due to argemone oil toxicity [9,10,11]
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