Mitigating alcohol-induced neurohepatotoxicity in male albino rats with avocado and mustard

Abstract

AbstractAlcohol abuse is dangerous to one’s health and contributes to disorders such as neurotoxicity and hepatotoxicity worldwide. Twenty-five male albino rats, each weighing 200 ± 10 g, were divided into five groups. For 4 weeks, rats in the control group were given only a regular chow diet and ad libitum. Rats in the alcohol group received an oral gavage of alcohol at a dose of 40 mg/kg body weight each day. Rats in the alcohol and avocado extract group received oral gavage doses of 250 mg/kg b. wt./day of avocado extract and 40 mg/kg b. wt. of alcohol. Rats in the alcohol and mustard seed extract group received oral gavage doses of 250 mg/kg/day of mustard seed extract and 40 mg/kg/day of alcohol, respectively. Rats were given alcohol and a mixture of avocado and mustard seed extract at a dose of 250 mg/kg body weight each day by oral gavage for 4 weeks. Our results showed increased levels of hydrogen peroxide (H2O2) and lipid peroxidation in the liver and brain tissues, decreased glutathione content, glutathione peroxidase, superoxide dismutase, catalase, and glutathione-S-transferase. In rats consumed excessive alcohol, there was an increase in the activity of the tumor marker α-l-fucosidase in sera. Additionally, the liver and brain tissues of the alcoholic group showed decreased cytochrome c oxidase activity. Furthermore, changes in the expression levels of the genes for brain α-secretase and liver alcohol dehydrogenase (ADH) were observed. The administration of extracts from avocado and mustard seeds improved the state of oxidative stress and restored antioxidant enzyme activity. The expression levels of brain α-secretase and liver ADH genes were almost fully recovered at the molecular level.