مجله علوم پزشکی فیض (پیوسته) (Aug 2024)
Protective effects of chia seeds (Salvia hispanica L.) against oxidative damage caused by benzopyrene in mice
Abstract
Background and Aim: Benzopyrene is a well-known environmental carcinogen that induces oxidative stress, inflammation, and other metabolic complications. This study aimed to investigate the protective effects of chia seeds against oxidative damage caused by benzopyrene in mice. Methods: In this experimental study, 55 male mice were divided into 11 groups of 5 each. The first three groups served as negative control (normal food), olive oil (benzopyrene solvent), and positive control (benzopyrene), respectively. Benzopyrene (75 mg/kg) was administered by gavage with olive oil. The fourth group received vitamin E (250 mg/kg via gavage) alone, while the fifth group received vitamin E along with benzopyrene. The remaining three groups were given chia seeds orally at doses of 10%, 20%, and 30% w/w, respectively. The three intervention groups received high doses of chia seeds along with benzopyrene. All treatments were carried out for 4 weeks. After 1 month, blood was collected from the heart, and oxidative stress parameters, including TAC (total antioxidant capacity), SOD (superoxide dismutase), GPx (glutathione peroxidase), and MDA (malondialdehyde), were measured in serum using a colorimetric method. Results: Administration of benzopyrene in rats induced oxidative toxicity and significantly decreased TAC, SOD, and GPx while significantly increasing MDA (caused by lipid peroxidation) (P < 0.05). These changes were significantly improved in groups treated with high doses of chia seeds (P<0.05). However, treatment with vitamin E was unable to correct the oxidative stress caused by benzopyrene. Conclusion: The present findings suggest that chia seeds play a significant protective role against oxidative toxicity caused by benzopyrene by increasing antioxidant capacity, which can be more effective than vitamin E in benzopyrene poisoning.
