Laouaichia, R. <br/><br/>
Antioxidant effects of Nigella sativa and its regulating role on hepatotoxicity induced by frying oil in rats  

 -  2023.<br/>							 
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<br/><br/> The repeated use of frying oil poses a greater threat than ever to human beings due to the increased consumption of fried and fast foods. This study aimed to investigate the antioxidant effects of Nigella sativa against liver and oxidative damage caused by frying oil. A total of 40 male rats were divided into 4 groups and fed with frying oil and/or Nigella sativa for 30 consecutive days. EO-0 group: rats served as controls and received a normal diet. EO-N group: rats were fed an experimental diet containing 2% Nigella sativa. FO-0 group: rats were fed on a diet containing 7% frying oil. FO-N group: these rats were given a combination diet containing 7% frying oil and 2% Nigella sativa. Physicochemical analyses indicate that frying oil contains very high concentrations of toxic substances compared to edible oil. The consumption of frying oil causes a significant increase in hepatic biomarkers and an intensification of oxidative stress compared to the control group. Moreover, hepatic histological sections from rats fed with frying oil showed a disrupted structure. Combining Nigella sativa with frying oils in rats’ diet revealed a strong reduction in oxidative stress and improved levels of most of the previous parameters. Supplementation with Nigella sativa confirmed its potential antioxidant activities. The introduction of Nigella sativa in high-temperature food frying can be recommended to promote human health.