Authors
1
Home Economics Department, Nutrition & Food Science, Faculty of Specific Education, Alexandria University
2
Faculty of specific education
Abstract
The liver is an organ that is exposed to tissue injury due to its contribution to several metabolic functions and removing toxins from it. Thus, it is constantly exposed to higher levels of endogenous and exogenous oxidants than other organs. Therefore, the present study aimed to examine the hepatoprotective influences of soaked, boiled, and sprouted red kidney beans. Thirty-five adult male albino rats, weighting 170 ± 10 g, were divided into 5 equal groups (n=7), the first group fed on a basal diet and served as the control (-ve) group. Another four groups were injected with CCl4 to induce hepatotoxicity and oxidative stress and then classified into a positive control (+ve), soaked, boiled and sprouted red kidney bean groups, respectively. Chemical composition, mineral content and bioactive compounds of red kidney beans were measured. When the experiment ended, serum lipid analyses consisting of (TG, TC, LDL-c, VLDL-c, and HDL-c), liver enzyme (ALP, AST, and ALT), kidney function (creatinine, and urea), antioxidant enzymes (GPX, CAT and SOD) and thyroid stimulating hormone were also examined. Results indicate that sprouted red kidney beans have higher nutritional value and phenolic compounds than those soaked and boiled. So, germinated red kidney had the greatest impact on lipid profile, antioxidant enzymes, kidney, and liver functions. Additionally, the liver's histological analysis supported the biochemical measurements' findings. Thus, as potential protection against oxidative stress and liver damage, the study suggests including red kidney beans (boiled or sprouted) in our regular diet.
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