Attenuation of Pb toxicity by virgin olive oil and vitamin C
Paper Details
Attenuation of Pb toxicity by virgin olive oil and vitamin C
Abstract
The present work was devoted to study the protective antioxidant role of vitamin C and Olive Oil in Wister rats fed a Pb contaminated diet. Females were given, either Pb, Pb-vitamin C (Pb-Vit C) in drinking water or Pb-Olive Oil (Pb-OO) in their diet for 4 weeks. Serum immunoglobulins (Igs), High Density Lipoprotein (HDL), Low Density Lipoprotein (LDL), total cholesterol, triglycerides, calcium and iron, in addition to haematological parameters were evaluated. During four weeks trail, the most important results showed a significant increase in Igs, LDL, White Blood Cells (WBC), Lymphocytes, with a significant decrease in HDL of Pb group. However, the Pb-Vit C and Pb-OO groups showed a significant inverse finding, by an increase in HDL, total cholesterol, and a decrease in Igs. Concerning WBC counts, significant differences were found between the two combined groups when compared to the control. The concentration of triglycerides was decreased significantly in Pb-Vit C group compared to the control. The level of calcium was not affected in all groups, but those of iron, red blood cells (RBC) and haemoglobin (Hb) were statistically altered in all treated groups when compared to control. To conclude, supplementation of vitamin C and olive oil to rats fed a Pb contaminated diet has remarkably modulated the immune system, reduced the levels of LDL and the triglycerides, which perhaps was due to a decrease of the metal intestinal absorption and tissue accumulation.
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Loudjani Farida, Cherif Abdennour, Ouarda Mansouri (2017), Attenuation of Pb toxicity by virgin olive oil and vitamin C; JBES, V11, N4, October, P131-140
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