Evaluation of the Histological Effects of Frying Fodder with Olive Oil and Treated with Bay Leaves and Ginger Roots on the Lungs of Healthy Mice

Abstract

Abstract The research was conducted to investigate the effect of fried extra virgin olive oil on lung tissue, the effect of adding bay leaves and ginger roots separately, and to evaluate the possible tissue effects of damage and treatment. The study included (20) male and female mice that were subjected to the necessary laboratory conditions for 30 days. It was divided as follows: control group; A group whose fodder was fried in olive oil; A group whose fodder was fried in olive oil with bay leaves, and a group whose fodder was fried in olive oil with ginger roots. The results of the group whose feed was fried with olive oil showed disintegration of the muscle fibers of the walls of the trachea and desquamation of its lining, in addition to the infiltration of inflammatory cells and widespread blood congestion of the blood vessels, with the occurrence of hyperplasia and thickening of the septa between the alveoli, in addition to the presence of degeneration, while there was a significant improvement. For the group whose feed was fried in olive oil with bay leaves, there was a slight improvement for the group whose feed was fried in olive oil with ginger roots compared to the group whose feed was fried with olive oil alone. Our research has concluded that the use of olive oil in the frying process has harmful histological effects on the lung, and the use of bay leaves during the frying process can have a significant therapeutic effect on the lung, while the use of ginger roots does not have any therapeutic effect on the histological structure of the lung against induced toxicity. Through the frying process of olive oil.