Effect of the Consumption of Some Vegetables on Oxidative Stress Biomarkers and Renal Functions in Rats with Blood Acidosis

The present study was conducted to evaluate the beneficial effect of eggplant, sweet green pepper and parsley powder on the biomarkers of oxidative stress and renal functions in rats with blood acidosis. Thirty healthy male albino rats were divided into five equal  groups. The first group rats were fed on basal diet as a negative control. The second group rats were fed on basal diet mixed with white bread powder (15% of diet) to induced acidity as positive control. The third group rats were fed on basal diet mixed with white bread (15% of diet) and 5 % eggplant powder (EP). The fourth group rats were fed on basal diet mixed with white bread (15% of diet) and 5% green pepper powder (GP). The fifth group rats were fed on basal diet mixed with white bread (15% of diet) and 5% parsley powder (P). The rats’ weight was recorded weekly for each rat during the experimental period, and gains in body weight of rat groups were calculated. Blood samples were collected for assessment of some biochemical markers of kidney functions (Urea, creatinine and uric acid), malonaldehyde (MDA) and total antioxidant capacity (TCA). pH value of the blood and stomach were determined. Results showed that all experimental groups showed varied degrees of weight lose which considered as an indicator for impaired growth compared to the negative control group. MDA levels were decreased in experimental groups when compared with the positive control group and these decrements were only significant in EP 5%. On the other hand, TAC was increased in groups of rats fed on EP 5%, GP 5% and P 5% in comparison with positive control value. Serum creatinine values were increased in trial groups, whereas serum urea was decreased in all groups when compared with positive control. Serum uric acid levels were increased in EP 5% and GP5%, on the contrary, the P 5% group showed lower uric acid level when compared with positive control. Calcium levels of trial groups showed increments in EG 5%, P 5% and GP 5%. Blood pH levels were slightly increased only in GP 5% and P 5% groups in comparison with the positive control group. Stomach pH levels were increased only in EP 5% and decreased in GP 5% and P 5% groups in comparison with the positive control group. In conclusion, eggplant, sweet green pepper and parsley powder can be administrated in diet of rats with blood acidosis up to 5% and may improve kidney functions and used as anti-acidity agent.