Walnuts ameliorated hepatic inflammation and toxicity induced by thermally oxidised high-fat diet in mice

• Published in: Journal of functional foods 2024-03, Vol.114, p.106080, Article 106080
• Main Authors: Ali, Gauhar, Zeb, Alam
• Format: Article
• Language: English
• Subjects: High-fat diet; Inflammation; Phenolic compounds; Thermally oxidised lipids; Walnuts
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2024.106080

[Display omitted] •Beneficial effects of walnuts against thermally oxidized-HFD-induced toxicity in mice were evaluated.•Gallic acid, caffeic acid hexoside, catechin, epicatechin & benzaldehyde are main component.•Walnut improved lipid profiles, hepatic antioxidant, & inflammatory markers.•Walnut improved hepatic lipase, phospholipids, and lysophospholipids. This study examined the effects of thermally oxidised high-fat diet (Oxi-HFD) induced toxicity on mice. Biochemical and histological analyses revealed that the Oxi-HFD group had higher levels of fat accumulation in their livers compared to the control groups. Mice fed on Oxi-HFD exhibited higher levels of hepatic inflammatory markers, altered lipid profile, decreased antioxidant status, and increased body weight. Oxidized high-fat diets significantly increased the amounts of hepatic lipase, phospholipids, and lysophospholipids. However, supplementation of walnut extract improved hepatic lipase, phospholipids, and lysophospholipid levels in mice. Additionally, the consumption of walnut extract improved body weight, lipid profiles (TC, TG, HDL, and LDL), and antioxidant status (GSH, CAT, GSH-Px, SOD, and TBARS). Furthermore, walnut extract supplementation down-regulated the expression of pro-inflammatory cytokines (IL-6 and TNF-α). In conclusion, walnut extract is a valuable source of hepatoprotective substances that enhance antioxidant status and reduce hepatic inflammation.