Comparative effect of olive oil and flaxseed oil on drug induced hepatotoxicity in rats

This study investigates the hepatoprotective effects of olive oil and flaxseed oil on chemically induced hepatotoxicity in rats by evaluating key biochemical parameters, including free fatty acids, iodine value, liver enzymes (ALP, ALT, AST), cholesterol, triglycerides, and HDL levels. The results demonstrated significant improvements in these markers with the administration of olive oil and flaxseed oil, either individually or in combination. The free fatty acid percentages and iodine values were consistent with the known nutritional properties of the oils. Notably, the combination of olive oil and flaxseed oil yielded the most substantial benefits, reducing ALP (115.53 +/- 0.44 U/L), ALT (50.77 +/- 1.46 U/L), and AST (52.12 +/- 0.36 U/L) levels while improving lipid profiles by lowering cholesterol (135.4 +/- 1.43 mg/dL) and triglyceride levels (57.14 +/- 2.35 mg/dL) and increasing HDL levels (49.20 +/- 0.45 mg/dL). These findings suggest that olive oil and flaxseed oil, due to their antioxidant and anti-inflammatory properties, can effectively mitigate liver damage and promote lipid metabolism. The study supports the potential therapeutic application of these oils in managing liver health and preventing hepatotoxicity. In this study, flaxseed oil and olive oil were analyzed and tested for their therapeutic effects over a 28 day period using rats. Hepatotoxicity was induced (by CCL4) in five groups, and the oils were administered accordingly. The results showed that both oils significantly reduced elevated liver enzymes (ALT, AST, and ALP) and improved lipid profiles, except for HDL.