Hepatorenal protective effect of flaxseed protein isolate incorporated in lemon juice against lead toxicity in rats

Abstract

Graphical abstract

Antioxidative properties of Ocimum gratissimum alters Lead acetate induced oxidative damage in lymphoid tissues and hematological parameters of adult Wistar rats

“…This may be attributed to the antioxidative properties of OG extract which has been demonstrated to possess protective properties [ 23 , 26 , 28 , 30 , [65] , [66] , [67] , [68] ]. These plant may exert similar protective mechanism of action with flaxseed isolate incorporated with lemon juice which was reported to exert protective properties on lead induced kidney and liver toxicity [ 69 ]. Antioxidants prevent lead-induced toxicity by; inactivating the activities of generated ROS at the gene level, lead ion chelating, and prevention of ROS formation in its maintenance in a redox state thus contributing to its weakness in reducing molecular oxygen [ 65 , 70 , 71 ].…”

Zingerone prevents lead‐induced toxicity in liver and kidney tissues by regulating the oxidative damage in Wistar rats

“…Lead is known to cause significant inhibitory effect on carbonic anhydrase activity isolated from horse mackerel (Trachurus trachurus) gill and muscle tissues (Caglayan et al, 2019(Caglayan et al, , 2020 (Gundogdu, Turkes, Arslan, Demir, & Beydemir, 2019). Chelation therapy using di-sodium calcium EDTA and other antidotes is used to tackle lead-induced toxicity but the extensive use of these antidotes is accompanied with a large number of side effects and are not able to manage the lead-induced oxidative stress (Mohamed, Fouda, & Akl, 2020). However, herbal medicinal therapy can be adopted to combat the lead toxicity without imposing any side-effects or with manifestation of less side-effects.…”

Flaxseed protein: extraction, functionalities and applications

“…As other oilseed proteins, flaxseed protein exhibits many functional characteristics, for example water/oil adsorption ability, solubility, emulsion capacity, and foaming capacity (Mohamed et al, 2020;Sharma & Saini, 2021;Shi et al, 2021;Wang et al, 2010). These characteristics are significantly affected by various factors including temperature, ionic strength, pH, the methods used for protein extraction, purity and particle size of the proteins (Krause et al, 2010;Martínez-Flores et al, 2006;Tirgar et al, 2017).…”