EFFECT OF Different Levels of of Bael Fruit (Aegle marmelos L, Correa) Powder on Rats Inflicted with Hepatotoxicity

Effect of Different Levels of Bael Fruit (Aegle marmelos L, Correa) Powder on Rats Inflicted with Hepatotoxicity
Marwa F. EL-Hassanin
Nutrition and Food Science Dept., Faculty of Home Economics,
AL-Azhar University, Egypt
Corresponding Author:
Email: drmarwfawzy83@yahoo.com
ABSTRACT
The study aimed to investigate the impact of four levels (2.5%, 5%, 10% and 15%) powder of bael fruit (Aegle marmelos L, Correa) on liver functions of rats suffering from hepatotoxicity. The experiment was performed on 42 male Albino rats allocated in 6 equal groups; first group fed on basal diet and kept as a control negative. The other rats (n=35) were intoxicated by subcutaneous injection with CCL4 in paraffin oil (2 ml/kg) twice a week for two consecutive weeks to induce hepatic toxicity, then those rats were subdivided into: control positive, (second group) fed on basal diet .Third, fourth, fifth and sixth groups fed on basal diet and bael fruit powder 2.5%, 5%,10% and 15%. The results showed that with increasing the amount of bael fruit powder, the lipid profile, AST, ALT, uric acid and urea nitrogen levels decreased significantly. The best result was belonged to rats that fed on diet containing bael fruit powder15%. the results showed decreasing in lipid profile such as total cholesterol, triglycerides, LDL-c and VLDL-c, decreasing in the liver enzymes AST and ALT, uric acid and urea nitrogen. It can be concluded that, supplementation of bakery products with high percentage of bael fruit powder (15%) exerts a positive impact on liver functions and other biochemical parameters.