Effect of Pumpkin (Cucurbita pepo L.) on Immune System and Liver Functions of Rats Induced with Liver Cirrhosis

Liver cirrhosis was estimated to be responsible for over 2% of all deaths worldwide therefore; this study was conducted to evaluate the effect ofdriedpumpkin supplementation for 8 weeks on immune system and liver functions in rats with induced liver cirrhosis. Chemical composition of Pumpkin recorded high content of vitamins, minerals and carbohydrates but low in fats. The methanolic extracts of fresh Pumpkin revealed the presence oftotal phenolic (6.82 mg GAE), flavonoid (9.53 mg CE) compound and has antioxidant activity (3.65 mg VE). Thirty five adult male albino rats were divided into five groups,the first group, negative control group (-ve) was fed on basal diet only, the other four groups (7 rats per each) were intraperitoneally injected with CCl₄ at a dose of 0.5ml/100g BW for the first time and followed by a dose of 0.3 ml/100g BW twice a week over a period of six weeks in order to induce liver cirrhosis. One group of them served as a positive control group and fed on basal diet only, groups (3,4 and 5) of rats were fed on basal diet supplemented with (7.5, 10 and 15%) dried Pumpkin respectively. The results indicated that, supplementation with dried Pumpkin at (7.5, 10 and 15%) to rats with induced liver cirrhosis significantly increased (P<0.05) the mean value of IgM and IgG compared to the positive control group. Hematological parameters were significantly increased (P<0.05) for the groups given Pumpkin at different levels. Moreover, rats with induced liver cirrhosis and treated with Pumpkin had significant improvement of liver functions, albumin level and lipid profile, compared to the positive control group. In addition to, the lowering effect of Pumpkin on lipid profiles in serum. The present study recommended the consumption of Pumpkin for patients with liver cirrhosis.