Restorative potential of Phoenix dactylifera fruit and extract against oxidative stress mediated cardiac dysfunction in rodent experimental modeling

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-26 DOI:10.1016/j.jff.2025.106845

Kanza Aziz Awan , Iahtisham-Ul-Haq , Masood Sadiq Butt , Hussan Munir , Waleed Sultan , Sanabil Yaqoob , Gulzar Ahmad Nayik , Aanchal Sharma , Gadah Albasher , Mohammad Javed Ansari , Attila Gere

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Abstract

The study evaluates the cardioprotective effects of date fruit (Phoenix dactylifera) and its extract against oxidative stress-induced cardiac dysfunction in a rat model. Date extract was more effective than whole fruit in reducing serum cardiac stress biomarkers. AST levels decreased by 19 % with the extract and 14.47 % with whole fruit, while CK declined by 3.80 % and 2.34 %, respectively. LDH levels dropped by 22.51 % with extract and 16.01 % with fruit, and CK-MB improved by 18.02 % in the extract-treated group. Antioxidant enzyme activity increased significantly, with SOD rising by 38.34 % and CAT by 35.71 %, while lipid peroxidation (MDA) decreased by 25.67 %. Histopathological analysis showed better myocardial structure with less congestion, necrosis, and inflammation, especially in the extract group. Hematological parameters remained unchanged. These findings indicate that date fruit and its extract may help mitigate oxidative stress-induced cardiac dysfunction. Further research is required to understand their molecular mechanisms and clinical potential.

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凤凰果及其提取物对氧化应激介导的小鼠心功能障碍的修复作用

在大鼠氧化应激心功能障碍模型中，研究了红枣及其提取物对氧化应激心功能障碍的保护作用。枣提取物在降低血清心脏应激生物标志物方面比全果更有效。全果处理AST水平降低了14.47%，而对照处理AST水平分别降低了3.80%和2.34%。提取物组LDH水平下降22.51%，水果组下降16.01%，提取物组CK-MB水平提高18.02%。抗氧化酶活性显著升高，SOD升高38.34%，CAT升高35.71%，而脂质过氧化（MDA）降低25.67%。组织病理学分析显示心肌结构较好，充血、坏死、炎症减少，尤以提取物组明显。血液学参数保持不变。这些发现表明枣果及其提取物可能有助于减轻氧化应激引起的心功能障碍。进一步的研究需要了解其分子机制和临床潜力。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.