Study the Effect of Artichoke-Supplemented Tofu Cheese on Liver Toxicity in Rats.

Document Type : Original research articles

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Department of Nutrition and Food Science, Faculty of Home Economics, Menoufia University, Shebin El-Kom, Egypt

Abstract

The present study was designed to evaluate the effect of artichoke-supported tofu cheese on liver toxicity in rats induced by CCl4. Thirty male albino rats (weighing 150 ± 10 g) were divided into six groups of five rats each. The first group (n = 5) remained a negative control group. The second group (n = 25) was induced liver toxicity by administering 0.5 ml of a 1:1 mixture of CCl4 and olive oil twice a week for 2 weeks based on calculated values (2 ml/kg b.wt.) to induce liver damage. The induced rats were randomly divided into five groups (n = 5) as follows: group (2) was kept as a positive control, group (3) was fed on 2.5 % tofu cheese supported with 0.4 artichokes from the basal diet, group (4) was fed on 5 % tofu cheese supported with 0.4 artichokes, group (5) was fed on 2.5% tofu cheese supported with 0.6 artichokes, and group (6) was fed on 5% tofu cheese supported with 0.6 artichoke. The experiment lasted for 28 days. At the end of the experimental period, each rat was slaughtered to collect blood samples of liver and kidney functions, lipid profile, and serum glucose levels. A histopathological examination of the liver was also performed. The biochemical study's findings demonstrated a significant (p≤0.05) improvement in the analyses and liver histopathological examination, demonstrating the superiority of the treatments backed by 0.6 artichokes. Thus, our findings demonstrate using artichoke-supported tofu cheese in our regular meals.

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