Comparative Effect of Olive Oil and Flaxseed Oil on Drug Induced Hepatotoxicity in Rats

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2024 Dec 2

PMID 39620005

Authors

Waqas Ahmad Khan

Muhammad Inam-Ur-Raheem

Hina Rasheed

Muhammad Abdullah Butt

Farhan Saeed

Muhammad Afzaal

Faiyaz Ahmed

Noor Akram

Aasma Asghar

Gebremichael Gebremedhin Hailu

Affiliations

Soon will be listed here.

Abstract

This study investigates the hepatoprotective effects of olive oil and flaxseed oil on chemically induced hepatotoxicity in rats by evaluating key biochemical parameters, including free fatty acids, iodine value, liver enzymes (ALP, ALT, AST), cholesterol, triglycerides, and HDL levels. The results demonstrated significant improvements in these markers with the administration of olive oil and flaxseed oil, either individually or in combination. The free fatty acid percentages and iodine values were consistent with the known nutritional properties of the oils. Notably, the combination of olive oil and flaxseed oil yielded the most substantial benefits, reducing ALP (115.53 ± 0.44 U/L), ALT (50.77 ± 1.46 U/L), and AST (52.12 ± 0.36 U/L) levels while improving lipid profiles by lowering cholesterol (135.4 ± 1.43 mg/dL) and triglyceride levels (57.14 ± 2.35 mg/dL) and increasing HDL levels (49.20 ± 0.45 mg/dL). These findings suggest that olive oil and flaxseed oil, due to their antioxidant and anti-inflammatory properties, can effectively mitigate liver damage and promote lipid metabolism. The study supports the potential therapeutic application of these oils in managing liver health and preventing hepatotoxicity.

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