Biological and biochemical studies on the effect of different quercetin levels of toxic dietary acrylamide on rats

Abstract

uercetin is a flavonoid that is present in many different foods. Quercetin has several health advantages, including improved non-communicable diseases. Acrylamide can be produced by the Maillard reaction of amino acid and reducing sugars. As a result, the effects of varying amounts of quercetin on the harmful effect of toxic dietary acrylamide were studied. Forty male albino rats (Sprague Dawley) have been split into five groups (eight rats each), and every group was fed an experimental diet for 28 days. The negative control group was given only a baseline diet, whereas the positive control group was intake both a baseline diet and 4 μg/kg body weight (BW) of acrylamide each day. Groups 2, 3, and 4 were fed a basal diet comprising of 4 μg kg/BW each day of acrylamide with 50, 100, and 200 mg of quercetin powder/kg BW/day. The results showed that treatment with acrylamide alone significantly, (p≤ 0.05) decreased the relative body weight; feed efficiency ratio (FER), feed intake and increased tested relative organs weight. In addition, the results revealed that the positive control group had an inhibitory impact on butyrylcholinesterase, lactate dehydrogenase activity, the immunity index, an increase in malondialdehyde activities, and the harmful effect on the histological structure of the rats' liver and brain. Whereas treatment with different levels of quercetin significantly improved all tested parameters especially, at a high dose of quercetin (200 mg). For that, adding quercetin or their dietary sources in fried meals may be significant to reduce hazardous acrylamide.