Modulatory effect of Ficus carica on oxidative stress and hematological changes induced by gamma-radiation in male albino rats
The fig, Ficus carica L. (Moraceae), is a rich source of polysaccharides that possessed anti-tumour and anti-oxidant properties. The present study aimed to evaluate the ability of F. carica to protect against radiation-induced changes in certain biochemical and hematological parameters. This was achieved by measuring different hematological parameters, antioxidant enzyme activities, and lipid peroxidation; histological examination of liver and kidney was also performed. Rats used in this study were divided into four groups of 10 each- group 1: control, group 2: F. carica, group 3: irradiated rats, and group 4: F. carica pretreated irradiated rats. Ficus carica extract was prepared in water in a 1:3 w:v ratio and administered by gavage for three consecutive weeks before whole body gamma irradiation with 8 Gy (single dose). Five rats were sacrificed from each group at 24 and 72 h after radiation exposure. Irradiation resulted in marked reduction in white blood cell (WBC), platelets (PLT), lymphocyte, and neutrophil counts, whereas no significant changes were observed in red blood cells (RBCs) count, mean corpuscular volume (MCV), haemoglobin (Hb) concentration, mean corpuscular Hb (MCH), red cell distributionwidth (RDW), hematocrit (HCT)mean corpuscular Hb concentration (MCHC) and mean PLT volume (MPV). Radiation treatment increased thiobarbituric acid-reactive substances (TBARS) levels, catalase and superoxide dismutase (SOD) activities, and caused hepatic and renal damage. Oral administration of F. carica before irradiation significantly increased WBC, PLT, lymphocytes and neutrophils counts, along with a decrease in TBARS levels, and catalase and SOD activities in serum, liver, and kidney. These results suggested that consumption of F. carica a natural product with antioxidant capacity and capability to quench singlet oxygen could help mitigate cellular damage caused by whole-body irradiation-induced free radicals.
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