Protective Effect of Ethanolic Kumquat Fruit (Fortunella margarita) Extract Against Carbendazim Induced Hepatotoxicity in Rats.

Document Type : Original research articles

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1 Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El Kom, Egypt

2 Department of Biochemistry, Faculty of Pharmacy, Menoufia University, Shibin El Kom, Egypt

Abstract

Carbendazim is extensively used to control various fungal pathogens. Carbendazim is a contaminant found in food, soil, and water, causing functional disorders and tissue changes. This study aimed to evaluate the impact of ethanolic kumquat fruit against carbendazim-induced liver toxicity in rats. Thirty adult male albino rats were randomly divided into two main groups and fed on the standard diet. Group I: negative control (6 rats) and group II: carbendazim groups (24 rats). Carbendazim groups were treated with orally a daily dose of 250 mg/kg of body weight (B.W) carbendazim for 30 days after being divided into equal four subgroups (6 rats each), the first: positive control group, the second, the third, and the fourth groups gave a daily oral dose of ethanol extract of kumquat (100, 200 and 300 mg/kg) B.W, respectively. The rats were sacrificed at the end of the experiment (30 days). The serum was analyzed for liver enzymes, serum glucose, kidney functions, antioxidant tests, and lipids profile. The results elucidated that the oral administration of carbendazim (250 mg/kg of B.W) significantly increased liver enzymes, kidney functions, and glucose and induced the antioxidant system suppression in the positive control group compared with the other groups. The oral administration with ethanol extract of kumquat reduced the level of liver enzymes, kidney functions, glucose, and the antioxidant system compared with the positive control group. The study concluded that the ethanol extract of the kumquat is more effective in reducing the toxic effect of carbendazim in experimental animals.

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