Журнал лекарственного метаболизма и токсикологии
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Cranberry Extract as a Functional Food in Treatment of Oxidative Stress in Iron- Induced Hepatic Toxicity in Rats

Abdel-Maksoud A Hussien, Mohammed Abdalla Hussein, Afaf D Abd El Mageed and Amira M Abdel-Baky

The present study was to evaluate the protective role of cranberry extract against iron-induced hepatic toxicity in rats. Administration of iron sulfate (30 mg/kg body weight) orally for 21 days, led to significantly (p<0.01) increased in the levels of blood hemoglobin, glucose, lipid profile, plasma and hepatic lipid peroxidation, iron and transferrin. Also, oral administration of iron sulfate showed a significant decrease (p<0.01) in the levels of plasma and liver enzymatic and non-enzymatic antioxidants. Administration of cranberry extract at different doses (75 mg/kg and 150 mg/kg body weight) significantly (p<0.01) restore the levels of plasma and hepatic markers, lipid profile, lipid peroxidation levels as well as increased the levels of plasma and hepatic enzymatic antioxidants and non-enzymatic antioxidants with normalize plasma iron and transferrin concentration in blood. Cranberry extract at a dose of 150 mg/kg body weight exhibits significant protection on hepatic more pronounced than both cranberry 75 mg/kg b.w. and vitamin C. In conclusion, the results clearly suggest that the cranberry extract may be effective in enhances the protection of liver toxicity by its free radical scavenging effect and antioxidant activity.