Background: Acrylamide (ACR) is a chemical substance formed when starchy foods, such as potatoes and bread are cooked at high temperatures (above 120ºC). It can be formed when foods fried and baked. High acrylamide levels have carcinogenic, genotoxic, neurotoxic and hepatotoxic effects on living organisms.
Aim of Study: The present study designed to illustrate the biochemical and histopathological alterations of ACR on the liver of rats and the treatment of oxidative damage caused by acrylamide with the administration of a strong antioxidant, namely Lycopene (LYC), which is a naturally carotenoid pigment that is widely found in red foods such as tomato, watermelon, papaya, pink grape-fruit, pink guava and carrots.
Material and Methods: Sixty rats were divided into five groups (negative control, positive solvent control, Lycopene (10mg/kg/day), acrylamide (25mg/kg/day), and acrylamide (25mg/kg/day) + Lycopene (10mg/kg/day)). Treatment was oral for 6 weeks. The biochemical and histopathological alterations of ACR on the liver of rats and ameliorative effect of lycopene on acrylamide-induced hepatotoxicity were ex-amined. |
