A Comparative Study Between Grape (Vitis vinifera) Juice Varieties on Liver Toxicity Induced by Sodium Fluoride in Adult Rats

Document Type : Original Article


Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El- Kom, Egypt


The consumption of fruits has an important role in health protection. Grape juice is considered a healthy protecting beverage due to its high content of bioactive phenolic compounds and their antioxidant capacity. The present study was designed to compare the potential effects of three types of grape juice (Green or white-red and black) against the toxicity and tissues damage induced by sodium fluoride (NaF) in rats liver. Rats were randomly divided into five groups. The first: negative control group (6 rats) fed standard diet. From 2 to 5 group received a single oral dose 10.3 mg Naf /kg body weight for six weeks, the second group served as positive control group (6 rats), the third, fourth and fifth groups (12 rat /each) were fed standard diet and each of them was divided into two sub groups (6 rats /each) and given a daily oral dose 5 and 10 μL/g body weight for 6 weeks of the green (white), red and black grape juice respectively. After the end of the experimental period, lipids profile, liver functions, Malonaldehyde (MDA) levels, reduced glutathione (GSH Rd) and catalase (CAT) activities and histological examination of liver tissues were performed. Results showed that NaF treated rats caused elevation in lipid profile, liver functions in the serum and MDA levels with reduction in the activity of GSH Rd and CAT in liver tissues. However, treatment sodium fluoride rats with red and black grape juice reduced the levels of lipid profile, liver enzymes and MDA with enhanced activity of GSH Rd, CAT and histopathological changes in the liver tissues. While, treated rats with black grape juice (10μl/g BW) was more effective in alleviating the harmful effects of NaF in rats. In conclusion, red and black grape juice has a potent effect against NaF induced hepatotoxicity in rats and this effect might be correlated with grape antioxidant capacity.