Potential Prophylactic Effects of Curcumin and Fish Oil on Diethylnitrosamine-Induced Hepatocellular Carcinoma in Experimental Rats

Document Type : Original Article

Authors

1 Nutrition and Food Science Department, Faculty of Home Economics, Al-Azhar University, Cairo, Egypt

2 Immunology Department, Theodor Bilharz Research Institute (TBRI), Giza, Egypt

Abstract

Diethylnitrosamine (DEN) is a highly potent substance that causes severe damage to the liver and contributes to the development of liver toxicity and liver cancer. This study assessed the potential protective effects of curcumin and fish oil on biological and biochemical parameters in rats suffering from DEN-induced carcinoma. Twenty-eight mature rats were divided into four groups: The normal-control group, the positive-control group, the 3rd group (curcumin group): rats received a daily dose of curcumin (100mg/kg) for 28 days, along with a single intraperitoneal injection of DEN on day 21, and the 4th group (fish oil group): rats received a day after day dose of fish oil (300 mg/kg) for 28 days, along with a single intraperitoneal injection of DEN on day 21. Administration of curcumin and fish oil protected against DEN-induced hepatocellular carcinoma (HCC). This protection resulted in decreased liver enzyme levels and elevated total protein, albumin, and globulin levels. Additionally, curcumin and fish oil protected against DEN-induced decreases in antioxidant enzyme activities and increases in tumor necrosis factor-alpha (TNF-α), interleukin-1beta (IL-1β), and alpha-fetoprotein (AFP) in the sera of rats. Furthermore, they protected against dysregulation of Wnt pathway genes (cyclin D1, β-catenin, and PCNA). This suggests that curcumin and fish oil may have potential prophylactic effects against DEN-induced HCC.

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History

  • Receive Date: 20 May 2024
  • Revise Date: 10 June 2024
  • Accept Date: 27 June 2024

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