• Anatomy and Cell Biology
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• 제56권4호
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• pp.538-551
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• 2023

Exposure to environmental pollutants such as carbon tetrachloride (CCL₄) causes liver damage. This study aimed to compare the ameliorative activity of the dates flesh extract (DFE) and selenium-nanoparticles (SeNPs) on CCL₄-induced hepatotoxicity and if DFE could be a useful alternative supplement. Twenty-four male albino rats were enrolled and randomly divided into four equal groups (6 rats in each group): control group received only basal diet with no medications. Group II received CCL₄ in a dose of 0.5 mg/kg intraperitoneal injection twice weekly for four weeks. Group III rats were pretreated with SeNPs in a dose of 2.5 mg/kg once a day orally three times/wk for four weeks alone then combined with the previously described dose of CCL₄ for another four weeks. Group IV rats were pretreated with DFE in a dose of 8 ml of the aqueous extract/kg/d orally for four weeks alone then combined with the previously described dose of CCL₄ for another four weeks. The liver damage was assessed by estimation of plasma concentration of albumin and enzymes activities of alanine aminotransferase and tissue genes expression. Liver oxidation levels were assessed by measuring the tissue concentration of the malondialdehyde, superoxide dismutase, and the total glutathione. Additionally, inflammatory mediators tumour necrosis factor--α and interleukin-6 were estimated. Detecting the liver's cellular structural damage was done by histopathological and immunohistochemical examination. This study suggests that CCL₄-induced liver damage in rats can be protected by administration whether the costly SeNPs or the economical DFE.

• 한국식품영양과학회지
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• 제31권1호
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• pp.7-11
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• 2002

Hydrothermal extraction from dates was done, and then 3 groups of the date extract liquid group (A), the date puree group (B) and the jujube skin flesh group (C) were prepared. And, the omija extract liquid was added to the 3 groups at respective rates of 3:7, 5:5 and 7:3. Then, total 9 medicated diet sources were prepared by adding cinnamon, the ginger extract liquid, honey and pectin. And their physicochenmical and sensory attributes were examined. Total sugar, free sugar and pH increased in the samples of the 3 groups as the addition amount of the jujube extract increased. In chromaticity of respective samples, the "L" value did not show any difference among the 3 groups, but the "a" value was the highest in the "A"group, and "b"value was the highest in the "B"group. In the date puree group and the jujube skin flesh group, their viscosity increased as the addition amount of the jujube extract increased, but in the jujube extract liquid group, no difference was found in its viscosity. As a result of conducting the discrimination test, it was identified that the as the addition amount of the jujube extract was increased, color and sweet taste were feltto be stronger and our taste was felt to be weaker in all 3 groups. In the jujube puree group and the jujube skin flesh group, as the addition amount of the jujube extract increased, the jujube fragrance was felt to be stronger, but in the jujube extract liquid group, no difference was found in its fragrance. And, no difference was found in brightness and viscosity between samples. As a result of conducting the palatability test, no difference was showed in the appearance, but as for the overall palatability including texture, taste and fragrance, preference increased as the addition amount of the jujube extract increased.