Cabbage juice protect against lead-induced liver and kidney damage in male Wistar rat
Jerome Ndudi Asiwe, Tolunigba Abisola Kolawole, Kenneth Kelechi Anachuna, Emmanuel Ikemefune Ebuwa, Bartholomew Chukwuebuka Nwogueze, Harrison Eruotor, Vincent Igbokwe
Abstract
AIM: Liver and kidney has been implicated in Lead toxicity and this has been linked to oxidative damage. On the other hand, cabbage is one of the widely consumed vegetables with a plethora of health benefits. This present study investigated the protective effect of cabbage juice on lead-induced toxicity in male Wistar rats. METHODS: = 5) and were treated with distilled water (1 ml/100 g b.wt), Lead acetate (25 mg/kg b.wt), cabbage juice (1 ml/100 g b.wt) and Lead acetate plus cabbage juice respectively. All treatments were administered orally for 28 days. Following euthanasia, blood was collected and serum decanted for biochemical assay and liver and kidney tissues were harvested, prepared for antioxidant activity and histological study. RESULT: Cabbage juice significantly attenuated Lead-induced liver and kidney dysfunction by lowering serum concentrations of urea, creatinine, ALP, AST and ALT. Antioxidants (SOD, CAT, GSH) were also upregulated in liver and kidney tissues. Cabbage juice restored the histoarchitectural changes caused by lead intoxication. CONCLUSION: anti-oxidant defense system.