Walnuts ameliorated hepatic inflammation and toxicity induced by thermally oxidised high-fat diet in mice

Abstract

This study examined the effects of thermally oxidised high-fat diet (Oxi-HFD) induced toxicity on mice. Biochemical and histological analyses revealed that the Oxi-HFD group had higher levels of fat accumulation in their livers compared to the control groups. Mice fed on Oxi-HFD exhibited higher levels of hepatic inflammatory markers, altered lipid profile, decreased antioxidant status, and increased body weight. Oxidized high-fat diets significantly increased the amounts of hepatic lipase, phospholipids, and lysophospholipids. However, supplementation of walnut extract improved hepatic lipase, phospholipids, and lysophospholipid levels in mice. Additionally, the consumption of walnut extract improved body weight, lipid profiles (TC, TG, HDL, and LDL), and antioxidant status (GSH, CAT, GSH-Px, SOD, and TBARS). Furthermore, walnut extract supplementation down-regulated the expression of pro-inflammatory cytokines (IL-6 and TNF-α). In conclusion, walnut extract is a valuable source of hepatoprotective substances that enhance antioxidant status and reduce hepatic inflammation.

Keywords

• Walnuts
• Thermally oxidised lipids
• High-fat diet
• Inflammation
• Phenolic compounds