Pistachio Green Hull Extract Research Articles

Utilizing pistachio green hull extract to produce sugar-free muffins with antioxidant and antidiabetic potential

The current study aimed to produce sugar-free muffins containing pistachio green hull extract (PGHE) as a natural source of antioxidant and antidiabetic compounds. The effects of PGHE substitution (1, 2, and 4% w/w) on the total phenolic content, antioxidant activity (DPPH scavenging), inhibition of α-amylase and α-glucosidase activities, storage stability (peroxide value and TBA), physicochemical, and sensory properties of muffins were investigated. The antioxidant activity of samples containing 4 % PGHE, demonstrated a 22-fold increase compared to the control. Furthermore, muffins containing PGHE displayed higher oxidation stability over a 14-day storage period. PGHE could improve α-amylase and α-glucosidase inhibitory activities of muffins up to 7-fold and 2-fold, respectively. Texture analysis revealed that increasing the amount of PGHE decreased the hardness, gumminess, and chewiness of muffins. Incorporation of PGHE into samples had a significant effect on the color. The muffins containing 2 % PGHE had an overall acceptance that was not significantly different from the control.

The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water

The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water

Formulation of functional gummy candies containing natural antioxidants and stevia

The research aimed to enhance the nutritional value of gummy candies by incorporating pistachio green hull extract (PGHE), stevia, and starch into the formulations. The gummy candies formulations were optimized using PGHE (1–5 %), stevia (0.013–0.040 %) and gelatin-to-starch ratio (9:1, 2:8, and 3:7) by response surface methodology (RSM), central composite design (CCD), with six center points. The physicochemical and textural properties of the gummy candies were assessed. Three optimal formulations were determined, which were preferred by the majority of panelists. One of them was selected for testing total phenolic content (680.31 ± 0.6 mg GAE/100g gummy candy), antioxidant activity (IC50 = 277 μg/mL), FTIR analysis, morphology examination, and storage stability. This study resulted in the development of gummy candies that not only offer a reduced-sugar product (50 %; equal to 12 % of sucrose) with high antioxidant activity but also eliminate the need for artificial flavors and synthetic colorants in the formulation.

Pistachio green hull and pomegranate peel extracts as two natural antiglycation agents.

Advanced glycation end products (AGEs) are formed in the final step of the nonenzymatic Maillard reaction, which can contribute to various health problems such as diabetes mellitus, renal failure, and chronic inflammation. Bioactive compounds with antiglycation properties have the potential to inhibit AGE-related diseases. This study investigated the antiglycation potential of pistachio green hull (PGH) and pomegranate peel (PP) extracts, which are polyphenol-rich agro-residues, against fluorescent AGE formation and compared the results with pyridoxine (vitamin B6), metformin, and EDTA (as usual chemical antiglycation agents). The results showed that PGH and PP effectively inhibited the formation of AGEs in bovine serum albumin-glucose (BSA-Glu) and BSA-fructose (BSA-Fru) with antiglycation activities ranging from 92% to 97%. PP extract (with an IC50 of 94 mg ml-1) had a greater antiglycation ability than PGH extract (with an IC50 of 142 mg ml-1). Also, results indicated that the antiglycation activities of the extracts were comparable to that of pyridoxine, and higher than metformin and EDTA. These findings suggest that the two studied extracts can be used for sustainable production of high-added-value food products with a positive effect on consumers' health.

Synergistic antibacterial effect of the pistachio green hull extract-loaded porphysome decorated with 4-nitroimidazole against bacteria

‘Active targeting’ refers to modifying a nanocarrier’s surface with targeting ligands. This study introduced an efficient approach for immobilizing imidazole-based drugs onto the metallated-porphyrin complex within the porphysome nanocarrier. To enhance cellular and bacterial uptake, a Ni-porphyrin with a fatty acid tail was synthesized and placed in the bilayer center of DPPC, facilitating receptor-mediated endocytosis. The Ni-porphyrin in the head group of the Ni-porphyrin-tail was placed superficially in the polar region of the membrane. Spherical unilamellar vesicle formation (DPPC: Ni-porphyrin-tail 4:1 mole ratio), as metallo-porphysome, was achieved through supramolecular self-assembly in an aqueous buffer. These vesicles exhibited a diameter of 279 ± 7 nm and a zeta potential of −15.3 ± 2.5 mV, showcasing their unique cytocompatibility. Nitroimidazole was decorated on the surface of metallo-porphysomes and pistachio green hull extract (PGHE) was loaded into the carrier for synergistic activity against (E. coli) and (S. aureus) bacteria strains. The physicochemical properties of Nitroimidazole-porphysome-PGHE, including size, zeta potential, morphology, loading efficiency, and release profile under various pH and temperature conditions in simulated gastrointestinal fluids were characterized. This combination therapy prevented bacterial cell attachment and biofilm formation in Caco-2 cells, as colon epithelial cells. The remarkable benefit of this system is that it does not affect cell viability even at 0.5 mg/ml. This study demonstrates the potential of a new co-delivery system using biocompatible metallo-porphysomes to decrease bacterial infections.

Effect of Nanoencapsulated Pistachio Green Hull Extract in the Carboxymethyl Cellulose and Soy Protein Isolate Edible Coatings on Shelf‐Life Quality of Fresh Pistachio

Effect of Nanoencapsulated Pistachio Green Hull Extract in the Carboxymethyl Cellulose and Soy Protein Isolate Edible Coatings on Shelf‐Life Quality of Fresh Pistachio

Application of enzymatic treatments in concentration of pistachio hull extract by ultrafiltration

In the present study, the influence of applying enzymes on the efficiency of the membraneused for the concentration of pistachio green hull extract was evaluated. Furthermore, theeffect of the obtained concentrated extract on the oxidative stability of flaxseed oil wasevaluated. The composition and antioxidant activity of the concentrated extracts were alsodetermined. Based on results, tannase treatment at 5.14 (U) led to significant decrease in membrane fouling percentage, content of tannins and IC50 in permeate of filtration (p<0.05) compared to control. However, this treatment significantly increased concentration of total phenols and flavonoids. Furthermore, galacturonic acid content statistically remained constant after treatment with tannase (p>0.05). Also, combined treatment with 17.4 (U) concentration of pectinase and 5.14 (U) concentration of tannase, had the lowest membrane fouling as well as IC50 and the most total phenol content (p<0.05) than other treatments. Therefore, combination of pectinase and tannase could be applied to reduce membrane fouling and optimize condition for production of natural antioxidant from aqueous extract of pistachio green hull. Moreover, 500 ppm of the obtained extract showed the best performance in preservation of flaxseed oil in comparison with other concentrations and commercial antioxidants.

Pistachio green hull extract as natural antioxidant incorporated to omega-3 rich kappa-carrageenan oleogel in dry fermented sausage

The purpose of this study was to investigate the effects of pistachio green hull extract (PGH) as natural antioxidant and preservative on the quality of ω3 rich fermented sausage. Samples were prepared by linseed oil gelled emulsion and treated with PGH-extract (LGE-PGH), with synthetic antioxidant (LGE-BHA), and without antioxidant (LGE-NON) and properties of them were studied during the ripening and storage for two months. The results showed that the moisture and aw values of LGE-PGH were higher than LGE-NON. Moreover, LGE-PGH had lower TBARS values and higher ω3 and polyunsaturated fatty acids (PUFA) values compared to LGE-NON. The PGH-extract also reduced L* and b*, increased a* and hue in fermented sausages. Thus, the PGH-extract can be used as a natural preservative of ω3 rich dry fermented sausages without causing undesirable effects on it.

Pistachio Green Hull Extract Induces Apoptosis through Multiple Signaling Pathways by Causing Oxidative Stress on Colon Cancer Cells.

Pistachio is considered to be one of the fifty foods with the highest antioxidant effect. However, the anticancer effect mechanisms of this plant extracts are unknown. The aim of this study was to investigate the anticancer effect of different extracts from the green hull of pistachio. The cytotoxic effects of different solvent extracts on cancer and normal cells were examined by cell viability assay and flow cytometric analysis. The levels of the apoptotic gene and protein were investigated by Western Blot and ELISA, and qPCR. The intracellular free radical exchange was determined by oxidative and nitric oxide analyses. DNA damage level was measured by the 8-OHdG test. Phenolic and free fatty acid components were examined by LC-MS/MS and GC-MS, respectively. It was determined that the n-hexane fraction showed a higher cytotoxic effect on cancer cells. Oxidative and cell cycle analyses indicated that the n-hexane fraction arrested cell cycle of HT-29 at the sub-G1 phase by increasing DNA damage through oxidative stress. In addition, gene expression analysis of the HT-29 treated with the n-hexane fraction indicated that apoptotic and autophagic gene expressions were significantly upregulated. LC-MS/MS analysis of the n-hexane fraction revealed the presence of 15 phenolic compounds, containing mainly gallic acid and catechin hydrate, and GC-MS analysis determined the presence of the following fatty acids: 9-octadecenoic acid, 9,12-octadecadienoic acid and hexadecenoic acid. Based on these grounds, we suggest that the n-hexane fraction of pistachio green hull damages DNA, arrests the cell cycle at the G1 subphase, and induces apoptosis through oxidative pathways in colon cancer.

Tannin fraction of pistachio green hull extract with pancreatic lipase inhibitory and antioxidant activity

Polyphenolic compounds (present in different parts of the plant) have beneficial properties such as antioxidant and inhibition of key enzymes. In this research, antioxidant and anti-lipase activity of pistachio green hull (PGH) extract was investigated. Fractionation of PGH on Sephadex LH-20 furnished a tannin enriched fraction with higher antioxidant activity respect to that of the extract and of the non-tannin fraction. UHPL/MS2 analyses showed the presence of phenolic compounds including galloyl-O-hexoside, galloyl-shikimic acid, galloylquinic acid, and gallic acid in tannin fraction. PGH-extract was an un-competitive inhibitor against porcine pancreatic lipase so that its IC50 value was 2.26mg/ml. In the same phenol amount (490µg), anti-lipase activity of the tannin fraction was also more than non-tannin fraction and crude PGH-extract. This is probably due to the presence of some active polyphenolic compounds such as gallic acid. PRACTICAL APPLICATIONS: Pistachio is native to the arid regions of Central and West Asia including Iran. The green hull is main by-product of pistachio industry that has numerous phenolic compounds. Our results showed that the pistachio green hull extract has antioxidant and anti-lipase activity and these activities in its tannin fraction were higher than non-tannin fraction. Therefore, the PGH extract and its tannin fraction can be used as potential substitutes of anti-obesity drugs. This allows the use of pistachio processing waste and reduces the amount of waste.

Hydrolysates from rainbow trout (Oncorhynchus mykiss) processing by-product with different pretreatments: Antioxidant activity and their effect on lipid and protein oxidation of raw fish emulsion

Rainbow trout by-product was minced and subjected to different preparing methods including simple distilled water washing, calcium chloride + citric acid washing or their combinations, prior to hydrolysis. Particle diameter and zeta potential of the homogenized by-product were ∼45 nm and −23 mV, respectively. Less thiobarbituric acid-reactive substances (TBARS) and protein carbonyls were formed during hydrolysis when minces were washed with distilled water (BPW-FPI) or distilled water prior to calcium chloride + citric acid washing (W-CaCi-BPFPI) (P < 0.05). The extent of oxidation was reduced by addition of pistachio green hull extract (P < 0.05). BPW-FPI showed high ABTS radical cation scavenging activity, metal chelating activity and ferric reducing antioxidant power (FRAP). The addition of BPW-FPI (1–3 g/100g) also decreased the oxidation of raw fish emulsion during 6 days of refrigerated storage in a dose dependent manner (P < 0.05). Thus, BPW-FPI could serve as the alternative antioxidant in raw fish emulsion.

Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage

The efficacy of different concentrations of lyophilized pistachio green hull water extract (LPGH) on retarding lipid and protein oxidation, color stability, and microbial spoilage of the beef patty during chilled storage was tested. Beef patties treated with LPGH had an strong inhibition of protein carbonyl formation, whereas lipid oxidation values were less affected compared to control after 8 days of storage. Antioxidant activity of the lipophilic and hydrophilic extract of patties indicated that reduction of antioxidant activity during storage was related to the hydrophilic fraction of LPGH. The antimicrobial activity of LPGH against lactic acid bacteria, Staphylococcus aureus, total viable microorganism, yeast, and mold was observed, whereas it had no effect on Enterobacteriaceae. Also, according to sensory results samples containing LPGH at 750 mg/kg can be considered as a natural antioxidant and antimicrobial compound for use in beef patties.

Evaluation of polyphenolic compounds in membrane concentrated pistachio hull extract.

Pistachio hull is a substantial source of natural polyphenols, but a substantial volume is being wasted annually. Aqueous pistachio green hull extract (PGHE) was subjected to two-stage membrane process in order to separate a polyphenol rich fraction. The membrane conditions of each stage were investigated. Total phenolic content and antioxidant activity were determined by Folin-Ciocalteu and DPPH· assay; also membrane fouling was monitored. The use of the 1 kDa cellulose membrane accompanied by 4 bar pressure and 250 rpm stirring speed was observed to be successful in the separation of a fraction with the highest amount of phenolic compound and antioxidant activity, in the retentate part. UHPLC/MSn characterization of PGHE polyphenols enabled us to identify 34 compounds, including the most abundant galloylshikimic acids, gallic acid, theogallin, galloyl-O-hexoside, quercetin-O-hexoside and pyrogallol.

Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise

In this study, encapsulation of pistachio green hull extract (PGHE) into nanoliposomes (NLs) is carried out. Then, different concentrations of free and incorporated phenolic compounds of (500 and 1000 mg kg−1) are added to freshly prepared mayonnaise and samples are evaluated in terms of physicochemical, sensory, and microbial properties during 4 months of storage at 25 °C. The results indicate that the samples containing NLs produced by 2% lecithin and 1000 mg kg−1 of phenolic compounds have the lowest peroxide value (23.23 ± 2.61 meq O2 kg−1 oil) and thiobarbituric acid value (0.92 ± 0.07 mg malondialdehyde kg−1 oil). Free and incorporated phenolic compounds (1000 mg kg−1) exhibit higher antioxidant activity than 200 mg kg−1 of butylated hydroxy toluene (BHT). Free phenolic compounds (EXs) cause significant changes in color parameters (L*, a*, and b*). Regarding sensory evaluation, the samples containing NLs are the most preferred ones. Additionally, NLs having 1000 mg kg−1 of phenolic compounds have the highest inhibitory efficiency on total viable and fungal counts. NLs and EXs have equal effect on Enterobacteriaceae and lactic acid bacteria. Similar to samples containing 1000 mg kg−1 of sodium benzoate, microbial population in samples treated with phenolic compounds is within permissible level after 4 months of storage.Practical applications: The promising results prove that PGHE can be recommended as a natural source of antioxidants and bio‐preservatives instead of synthetic agents to increase the shelf life and safety of mayonnaise. Additionally, NLs enhance stability and solubility of entrapped phenolic compounds of PGHE and decease adverse effects of free ones on sensory properties of mayonnaise. Therefore, incorporation of phenolic compounds of PGHE in the liposomal carrier is a promising method to defeat the limitations of their direct addition to food systems and NLs containing phenolic compounds and plant extracts can also be applied to present novel functional foods. As nanoliposomes are produced by soybean lecithin as an inexpensive, safe and natural source of phospholipids in nanometric particle size, they can be considered for large‐scale use and promotion of biofunctional activities of phenolic compounds in food, pharmaceutical, and cosmetics applications.Firstly, pistachio green hull extract (PGHE) is prepared. Then, different concentrations of phenolic compounds of PGHE are added and blended with the lecithin/water mixture. Lastly, the suspensions are extruded by a mini extruder for producing large unilamellar vesicles. In the next step, liposome‐encapsulated and free phenolic compounds of PGHE are individually added to mayonnaise samples. Based on these findings, incorporation of phenolic compounds of PGHE in liposomal systems can be an appropriate alternative to improve the oxidative and microbial stability of mayonnaise sauce along with minimal effects on sensory attributes.

Evaluation of the inhibitory effect of pistachio (Pistacia vera L.) green hull aqueous extract on mushroom tyrosinase activity and its application as a button mushroom postharvest anti-browning agent

The short shelf life of button mushroom is a serious problem in its postharvest distribution. One approach is the application of plant extract (mainly polyphenolic compounds) to inhibit tyrosinase activity. The inhibitory activity of pistachio green hull extract (PGHE), sodium metabisulfite (MET), and ascorbic-citric acids (ASC-CIT) on mushroom tyrosinase was investigated at different concentrations (0.05–0.8% w/v) and IC50 value was determined (0.07%). Prevention of button mushroom postharvest browning was investigated by vacuum impregnation pretreatment with PGHE, MET, and ASC-CIT. Physicochemical, organoleptic, and microbial properties of the treated mushrooms were determined over 10 d of storage (at 4 °C). The results of the browning index (BI) showed that the PGHE-treated mushrooms had lower BI than the other samples. On the 10th d, only the mushrooms treated with PGHE had highest phenolic content (10.4%). The antioxidant activity of PGHE-treated mushrooms was higher than the control (4.5%). The mushrooms treated by PGHE had 13.9% higher firmness than the control. The sensory evaluation results showed that the samples treated with PGHE had the highest sensory scores. Also, the main components of PGH extract determined by RP-HPLC-DAD were phloroglucinol, gallic acid, naringin, vanillic acid, catechin, and protocatechuic acid. The inhibitory activity of two main components, pure phloroglucinol, gallic acid and the mixture of them, on tyrosinase were 43.6, 24.4 and 42.5%, respectively. It could be concluded that these compounds have a synergistic effect. It can be concluded that pistachio green hull extract is a new natural tyrosinase inhibitor that can delay browning reactions in mushrooms.

Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index

Phenolic compounds as agro-industrial by-products have been associated with health benefits since they exhibit high antioxidant activity and anti-diabetic properties. In this study, polyphenol-rich extract from pistachio green hull (PGH) was evaluated for antioxidant activity and its ability to inhibit α-amylase and α-glucosidase activity in vitro. The effect of PGH extract powder on in vitro starch digestibility was also evaluated. The results showed that PGH had stronger antioxidant activity than Trolox. The inhibitory effect of PGH extract against α-amylase from porcine pancreas was dose dependent and the IC50 value was ~174μgGAE/mL. The crude PGH extract was eight times more potent on baker yeast α-glucosidase activity (IC50~6μgGAE/mL) when compared to acarbose, whereas the IC50 value of PGH extract against rat intestinal maltase activity obtained ~2.6mgGAE/mL. The non-tannin fraction of PGH extract was more effective against α-glucosidase than tannin fraction whereas the α-amylase inhibitor was concentrated in the tannin fraction. In vitro starch digestibility and glycemic index (GI) of pasta sample supplemented with PGH extract powder (1.5%) was significantly lower than the control pasta. The IC50 value of PGH extract obtained from cooked pasta against α-amylase and α-glucosidase was increased. These results have important implications for the processing of PGH for food industry application and therefore could comply with glucose control diets.

Effect of gamma irradiation on the extraction yield, antioxidant, and antityrosinase activities of pistachio green hull extract

In this study, the antioxidant activity and tyrosinase inhibitory of non-irradiated and irradiated pistachio green hull (PGH) extracts were investigated. After irradiation of PGH by different doses of gamma ray (0, 10, 20, 30 and 40kGy), their phenolic compounds were extracted by water. Antioxidant activities of extracts were examined by DPPH• and FRAP methods. The results showed that irradiation not only do not have negative effects on antioxidant activity but also it can increase the amount of total phenolic compounds of water extract in comparison with non-irradiated sample. Water extract of irradiated PGH at the dose of 30kGy, showed the highest antioxidant activity in the DPPH° test with EC50 equal to 289.0 ± 1.2µg/ml. Irradiated (30kGy) and non-irradiated water extracts had the highest antityrosinase activities with IC50 of 10.8 ± 1.1 and 11.9 ± 1.2µg phenolic/ml, respectively. In addition, it was found that the water extract of irradiated PGH can prevent enzymatic browning in sliced raw potatoes. According to the antityrosinase potential of PGH extract, it may be suggested as an antibrowning agent in some foodstuffs or cosmetic products.

The enhancement of pistachio green hull extract functionality via nanoliposomal formulation: studying in soybean oil.

Phenolic compounds of pistachio green hull extract (PGHE) were incorporated into nanoliposomes (NLs). The NLs were prepared with different concentrations of phenolic compounds of PGHE (500, 750 and 1000ppm) and particle size, polydispersity index (PDI), zeta potential and encapsulation efficiency (EE) were investigated. The antioxidant activity of free and incorporated phenolic compounds of PGHE were evaluated in soybean oil during 39days of storage by measuring peroxide (PV), thiobarbituric acid (TBA) values and color. The total phenolic content and IC50 (DPPH assay) of PGHE were 614.91±0.45mg gallic acid equivalent/g fresh weight of extract and 10±0.05μg/ml extract, respectively. The prepared NLs had 101.86-105.81nm size and PDI=0.202-0.235. The zeta potential value of NLs varied between -47.7 and -52.3mV. The highest EE (32.47%) was observed for NLs containing 1000ppm of phenolic compounds. The lowest PV and TBA values were related to free phenolic compounds at 500mg/kgoil. In comparison with free phenolic compounds, loaded NLs had lower antioxidant activity, but encapsulation could improve the stability, gradual release and solubility of phenolic compounds in soybean oil. The color of NLs containing oil samples remained constant during the storage, but free phenolic compounds changed the oil`s color. All concentrations of free and incorporated phenolic compounds had also higher antioxidant activity than BHT. Finally, 500ppm of phenolic compounds of PGHE in its incorporated forms could be recommended as a substitute for synthetic antioxidant in soybean oil.

Nanoliposomal carriers for improvement the bioavailability of high - valued phenolic compounds of pistachio green hull extract.

In present study, nanoliposomes were prepared by thin hydration method with different concentrations of phenolic compounds (500, 750 and 1000ppm) of pure extract and lecithin (1, 2 and 3%w/w) and characterized by considering the particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE) and morphology. The results showed that nanoliposome (90.39-103.78nm) had negative surface charge varied from -51.5±0.9 to -40.2±0.2mV with a narrow size distribution (PDI≈0.069-0.123). Nanoliposomes composed of 1% lecithin with 1000ppm of phenolic compounds had the highest EE (52.93%). The FTIR analysis indicated the formation of hydrogen bonds between the polar zone of phospholipid and the OH groups of phenolic compounds. Phenolic compounds also increased phase transition temperature (Tc) of nanoliposomes (2.01-7.24°C). Moreover, nanoliposomes had considerable stability during storage. Consequently, liposome is an efficient carrier for protection and improving PGHE biofunctional actives in foodstuffs.

Liver alteration and hematological and serum biochemical responses of common carp,Cyprinus carpioLinnaeus, 1758, following long-term feeding of pistachio (Pistacia vera) green hull extract as a source of natural phenol

Summary This study was conducted to investigate the effect of pistachio green hull extract (PGHE) on hematological and serum biochemical changes in common carp, Cyprinus carpio. Three hundred common carp (11.65 ± 1.65 g) were fed one of five different dietary treatments (with three replications) containing 0, 0.5, 1.5, 4.5 or 9 g PGHE kg−1diet for ten continuous weeks. Each tank had a 90-L capacity and water flow rate of about 500 ml min_1.Total phenolic compounds of the different diets differed significantly (P < 0.001) according to the amount of PGHE. At the end of experiment, six fish were removed randomly from each treatment. Blood samples were taken for hematological and serum biochemical analyses at room temperature. Liver tissue samples were processed for histology and stained by H&E. The results indicated that all doses of tested PGHE induced no significant changes in hematocrit, hemoglobin, or erythrocytes, nor alkaline phosphatase, alanine transaminase, lactate dehydrogenase, total protein, albumin, globulin, triglycerides, low-density lipoprotein, high-density lipoprotein, glucose or cholesterol in the serum. Leukocytes were higher (P < 0.01) in fish fed a 1.5, 4.5, or 9 g PGHE kg−1 diet when compared to the 0.5 g PGHE kg−1 diet group or the control. Serum aspartate transaminase in treatments containing a 4.5 or 9 g PGHE kg−1 diet was significantly (P < 0.001) higher in comparison with the control. Liver histology showed focal necrosis, cytoplasm degeneration, lateral nuclei and an increase in Kupffer cells following PGHE administrations. The results of this trial indicated that although there were no significant changes in most hematological and biochemical parameters, PGHE could induce some adverse pathological effects on liver tissue.