Abstract
Free-radicals production is involved in the toxicity of cadmium. The aim of this study was to determine whether biochemical changes occurred in the liver and kidney of cadmium exposed pups during gestation and lactation, and additionally to investigate the potential beneficial role of the administration of certain antioxidants against cadmium exposure damage. Pregnant Wistar rats received the following treatments as drinking water: (1) Distilled water; (2) Cadmium (10 mg/L); (3) Cadmium + Zinc (20 mg/L) + vitamins A (50000 U/L), C (2 g/L), E (500 mg/L), and B(6) (500 mg/L); (4) Vitamins + Zinc solution. We found an increase in hemolysis and in the aminolevulinic acid dehydratase (delta-ALAD) activity in the erythrocytes among both cadmium-exposed groups. Cadmium exposure increased the production of thiobarbituric acid reactive substances (TBARS), catalase, and alkaline and acid phosphatase activity in both the organs studied. The effect on the enzymatic activity was reduced by the coadministration of vitamins and zinc. Our findings suggest that administration of antioxidants during gestation and lactation could prevent some of the negative effects of cadmium.
Highlights
Introduction toward the food or technology and improve both its acceptanceFruits and vegetables are important components of the hu- and the likelihood of consumption (Bruhn 2007). man diet and consumers today are demanding more minimally Knowledge of cell structure changes that occur as a result of processed products that retain the organoleptic characteristics high pressure (HP), electric field, and thermal processing will of fresh produce (Garcia and Barrett 2002)
Advanced food processing methods that accomplish inactivation of microorganisms but minimize adverse thermal exposure are of great interest to the food industry
The accompanying 6 manuscripts aim to understand the effects on plant tissues of High pressure (HP) and electric field processing, 2 of the most prominent new technologies being quickly adopted by the food industry
Summary
Fruits and vegetables are important components of the hu- and the likelihood of consumption (Bruhn 2007). man diet and consumers today are demanding more minimally Knowledge of cell structure changes that occur as a result of processed products that retain the organoleptic characteristics high pressure (HP), electric field, and thermal processing will of fresh produce (Garcia and Barrett 2002). Man diet and consumers today are demanding more minimally Knowledge of cell structure changes that occur as a result of processed products that retain the organoleptic characteristics high pressure (HP), electric field, and thermal processing will of fresh produce (Garcia and Barrett 2002). Rean increased awareness of quality attributes including color, tex- ports on attempts to implement physiological and biochemical ture, flavor, and nutrient content (De Belie and others 2000; principles in the industrial processing of fruit and vegetables are Waldron and others 2003) and products that provide convenience not common in the literature, but recent investigations have laid are free from additives and preservatives yet retain the attributes the foundation for this new area of research and technological of the fresh-like product are in high demand (Rastogi and others innovation (Gomez Galindo and others 2007). Large water filled vacuole that can occupy 80 to 90% of the total volume of the cell and is surrounded by another membrane, the tonoplast (Taiz and Zeiger 2006)
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