In Vivo Toxicity Assessment of The Effects of Heated Palm oil on Mice | ||
| البحوث التطبيقية في العلوم والانسانيات | ||
| Volume 2, Issue 1, 2025, Pages 134-160 PDF (1.86 M) | ||
| Document Type: المقالة الأصلية | ||
| DOI: 10.21608/aash.2025.458252 | ||
| Authors | ||
| Farah Yasser Ahmed; Fatima Mahmoud Elsayed; Mariem Ahmed Ismail; Mariz Malak Artin; Shahd Elsayed Elsayed; Shahd Essam Abd Elbasset; Verena Atef Adel; Sally Ramadan Gabr Eid El-Ashry | ||
| Lecturer of Zoology Department of Biological and Geological Sciences Faculty of Education Ain Shams University | ||
| Abstract | ||
| Palm oil is a common cooking oil, but repeated heating can induce harmful chemical changes. This study investigated the adverse effects of fresh and heated palm oil on oxidative stress, liver histopathology, and genotoxicity in vivo using an mice model. Thirty male CD-1 albino mice (Mus musculus ) were equally divided into three experimental groups: a control group receiving no treatment, a group treated with fresh palm oil and a group treated with heated palm oil for two weeks, five days a week. Body weight measurements showed distinct patterns among groups, with group treated with fresh palm oil demonstrating the highest weight gain (27.9%) compared to controls (25.2%), while group treated with heated palm oil displayed severely attenuated growth (1.74%). The micronucleus assay in bone marrow cells confirmed significant genotoxic potential of thermally oxidized Palm oil. Histopathological examination of liver tissues demonstrated well-preserved hepatic architecture in control group, whereas group treated with fresh palm oil exhibited mild steatosis and sinusoidal dilation. In contrast, group treated with heated palm oil presented severe hepatocellular damage characterized by extensive necrosis, inflammatory infiltrates, pronounced steatosis, and vascular congestion. Biochemical analysis revealed that group treated with heated palm oil exhibited significantly elevated malondialdehyde levels accompanied by markedly reduced activities of key antioxidant enzymes including superoxide dismutase, catalase, and glutathione peroxidase, indicating substantial oxidative stress induction. These findings collectively demonstrate that while fresh palm oil may promote adiposity with minimal hepatic effects, heated-palm oil induces profound oxidative damage, hepatotoxicity, and DNA damage, underscoring the critical public health implications of consuming repeatedly heated palm oils in dietary practices. Based on these results, we strongly recommend avoiding the use of repeatedly heated palm oil in cooking practices due to its potential health risks. Instead, we suggest exploring alternative, safer oils for culinary purposes to mitigate the adverse effects associated with heated palm oil consumption. By adopting healthier cooking oil options, individuals can reduce their exposure to harmful compounds and promote overall well-being. | ||
| Keywords | ||
| Palm oil; Bone marrow cells; Liver cells; Micronucleus Test; Oxidative Stress Markers | ||
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