Long-term cinnamon consumption improves postoperative recovery of liver resection surgery in aged rats

Abstract

Introduction: Aging undoubtedly is associated with organ function failure and affects medical/surgical treatments. Free radicals are considered as one of the most common causes of senescence. Liver damage frequently occurs by advance age. Cinnamon (Cinnamomum zeylanicum) is one of the well-known spices in the world tend its antioxidant and hepatoprotective effects have been approved. This study aimed to evaluate the effect of cinnamon consumption on the recovery of partial hepatectomy. Methods and materials: In this experimental study, thirty-two male Sprague-Dawley rats (57 weeks) randomly divided into two equal groups; control (normal diet) and cinnamon (received diet with 1% cinnamon by weight) for 45 weeks. Then, partial hepatectomy (30% of total liver weight) was performed. (Blood collection and weighting were performed prior to hepatectomy and on the 2nd, 10th, and 28th days after the operation. The concentrations of nitric oxide metabolites (NOx), malondialdehyde (MDA), insulin, and glucose were assayed in serum. Results: The results showed that cinnamon consumption prevented postoperative weight loss. The cinnamon was significantly lowered serum MDA concentration 48 hours after hepatectomy as well as it significantly decreased weight loss due to partial hepatectomy on 2nd day after surgery. Change in serum NOx (% of no surgery animals) was dramatically increased following cinnamon consumption on the 2nd and 28th days after surgery. However, cinnamon did not affect serum glucose and insulin concentration. Conclusion: cinnamon improved postoperative outcomes after hepatic resection in rats by attenuation oxidative stress as well as nitric oxide content. It might be considered as a useful dietary recommendation for elderly patients with hepatic resection.