Abstract
The study was designed to investigate the possible protective role of virgin olive oil in mercuric chloride induced renal stress, by using biochemical approaches. The effects of virgin olive oil on mercuric chloride induced oxidative and renal stress were evaluated by serum creatinine, urea and uric acid levels, kidney tissue lipid peroxidation, GSH levels, GSH-Px and GST activities. Administration of mercuric chloride induced significant increase in serum: interleukine1, interleukine6 and Tumor Necrosis Factor α (TNFα) levels, creatinine, urea and uric acid concentration showing renal stress. Mercuric chloride also induced oxidative stress, as indicate by decreased kidney tissue of GSH level, GSH-Px and GST activities along with increase the level of lipid peroxidation. Furthermore, treatment with mercuric chloride caused a marked elevation of kidney weight and decreased body weight. Virgin olive oil treatment markedly reduced elevated serum: IL1, IL6, TNFα, creatinine, urea and uric acid levels and conteracted the deterious effects of mercuric chloride on oxidative stress markers changes caused by HgCl2 in kidney. Our results indicate that virgin olive oil could have a beneficial role against mercuric chloride induced oxidative and renal stress in rat.
Highlights
Mercury is a well-known human and animalinduces peroxidation and cellular toxicity remains extensive kidney damage nephrotoxicant
Studies in by mercury (Lund et al, 1991) in renal cells, whereas vivo and in vitro have demonstrated that mercury other investigators showed that lipid peroxidation is not induced lipid peroxidation, suggesting the involvement directly responsible for mercury induced cell injury in of oxidative stress in its cytotoxicity (Lund et al, 1991; hepatocytes and renal cells (Paller, 1985; Strubell, 1996)
It is known that an increased consumption of Monounsaturated Fatty Acids (MUFA) instead of Polyunsaturated Fatty Acids (PUFA) reduces the risk of atherosclerosis because it decreases the circulating lipoprotein’s sensitivity to peroxidation (Moreno and Mitjavilab, 2003)
Summary
Mercury is a well-known human and animalinduces peroxidation and cellular toxicity remains extensive kidney damage nephrotoxicant. Virgin olive oil appears to be a functional food with various components such as monounsaturated fatty acids that may have nutritional benefits It is a good source of phytochemicals, including polyphenolic compounds (Lavelli, 2002; Visioli and Galli, 1998). It has been reported that the phenolic compounds are able to interact with the biological systems and as bioactive molecules They are important inhibitors of lipid peroxidation (Salah et al, 1995) and are believed to be effective through their free radical scavenging and metal-chelating propertie (Kandaswami and Middleton, 1994; Rice-Evans et al, 1996). Olive oil phenolic compounds showed strong antioxidant properties against lipids, DNA and LDL oxidation (Covas et al, 2006). Being a complex mixture of compounds, the study of the protective effect could be more representative than of a single component
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