Comparative effect of ostrich, olive, and Omega-3 oils in the prevention of liver damage due to ionizing radiation in rats

Abstract

The objective of this study was to assess the potential advantageous impact of ostrich oil, olive oil, and omega-3 oil in mitigating the oxidative stress and hepatic tissue damage induced by ionizing radiation in rats. A total of sixty-four female Wistar albino rats were categorized into eight distinct groups, namely: (1) control, (2) irradiation, (3) ostrich oil, (4) ostrich oil combined with irradiation, (5) olive oil, (6) olive oil combined with irradiation, (7) omega-3, and (8) omega-3 combined with irradiation. Omega-3 oil treatment resulted in decreased levels of tissue total oxidant status (TOS) in both healthy and irradiated animals. The study revealed that the rats subjected to radiation and administered with ostrich oil and omega-3 exhibited the lowest levels of tissue total antioxidant status (TAS). The group that was exposed to radiation exhibited significant levels of lymphocyte infiltration, 70% of the samples displaying this characteristic. Additionally, 40% of the samples exhibited ballooning degeneration at the most severe levels, while 60% displayed necrotic changes at a severe level. The animals that were administered omega-3 oil exhibited the least amount of lymphocyte infiltration, ballooning degeneration, and necrotic changes among the groups that were exposed to radiation. The administration of ostrich oil, olive oil, and omega-3 oil at a concentration of 1 mL/kg before exposure to radiation resulted in a reduction of TOS and the restoration of liver morphology. The results of the study indicate that the administration of olive oil to animals resulted in the highest levels of antioxidant activity in irradiated rats. Additionally, rats that received omega-3 oil exhibited the lowest levels of lymphocyte infiltration, ballooning degeneration, and necrosis in liver tissue sections.