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ORIGINAL ARTICLE
Year : 2019  |  Volume : 8  |  Issue : 2  |  Page : 217-223

Effect of sodium benzoate on liver and kidney lipid peroxidation and antioxidant enzymes in mice


1 Department of Pharmacology and Toxicology, Shiraz University of Medical Sciences, Shiraz, Iran; Student Research Committee, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
2 Student Research Committee, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
3 Department of Pathology, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran
4 Department of Pharmacology and Toxicology, Shiraz University of Medical Sciences, Shiraz, Iran

Correspondence Address:
Dr. Marzieh Rashedinia
Department of Pharmacology and Toxicology, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, 71987-54361.
Iran
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/jrptps.JRPTPS_68_18

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Introduction: Sodium benzoate (SB), as a chemical preservative, is used in many kinds of foodstuff. Some studies reported toxicity effects of SB in food products and suggested to limit its usage. The aim of this study was to evaluate the effects of oral administration of SB on antioxidant enzymes and lipid peroxidation in the liver and kidney of mice. Materials and Methods: A total of 24 animals were divided into four groups: Control group and three treated groups that received 150, 300, and 600 mg/kg/day of SB, respectively, in drinking water for 4 weeks. The malondialdehyde level, glutathione (GSH) content, superoxide dismutase (SOD), and catalase (CAT) activities of the liver and kidney were measured and the results of the treated groups were compared with those of the control group (one-way analysis of variance). Results: Results showed that SB caused histological alterations in the liver and kidney tissues. Moreover, SB significantly increased lipid peroxidation and GSH content in the kidney tissues (P < 0.05). Also, CAT activity significantly declined in the kidney (P < 0.05), without changing the SOD activity, but SB did not have any effect on the biochemical parameter of the liver tissue. Conclusion: The results of this study showed that SB caused kidney injury more than liver injury, but as a food preservative, which is consumed for a long period of life, it may cause liver damage additionally. For that reason, the excessive SB intake in the food is disturbing.


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