Biological and Biochemical Effect of Green Peas and Lentils Sprouts on Rats with Fatty Liver

Abstract

ne of the most prevalent chronic liver illnesses, fatty liver is frequently accompanied by other metabolic disorders such as obesity, insulin resistance, hypertension, dyslipidemia, poor fat metabolism, and an elevated risk of cardiovascular disease. Sprouts are a great source of antioxidants, necessary amino acids, and a variety of healthy vitamins and minerals. For this study, 30 albino rats were employed. They were split into 6 groups; the first group served as a negative control group and was fed a standard diet, while the other groups were provided a high-fat diet to induce fatty liver. The remaining rats were divided into four groups and fed 5 and 10% of lentil and pea sprouts for 28 days. One of them was still suffering from fatty liver and was administered a base diet as a positive control group. T he chemical build and total phenolic and flavonoid content of pea and lentil sprouts. Additionally, estimates were made for body weight gain (BWG), feed intake (FI), the feed efficiency ratio (FER), kidney and liver functions, blood sugar levels, insulin hormones, and the levels of lipid peroxidation (MDA), and antioxidant enzymes. The findings demonstrated that, in comparison to lentil sprouts, pea sprouts had a greater positive impact on the investigated parameters; the level of 10% was noticeably higher than the value of 5%. Therefore, sprouts of peas and lentils are the most widely prescribed and the most effective agents for improving fatty liver.