Effect of saffron extract antioxidants and treated saffron with chitosan and isoniazid on biochemical parameters of liver enzymes in rats

Abstract

Introduction: Saffron for 3000 years ago was valued as culinary condiment, dye,
perfume and medicinal herb. The aim of research was to examine the effects of
saffron supplementation on glucose levels, lipids and liver enzymes.
Materials & Methods: In present study, the homogenate of saffron and saffron
treated with chitosan was extracted after drying using 96% ethanol. Then, ethanol
solvent was removed using rotary equipment. 60 Wistar rats (200-250g) were
divided into six groups, including normal group, saffron group, saffron group treated
with Chitosan, isoniazid group, isoniazid-saffron group and isoniazid-saffron group
treated with Chitosan. For induction of oxidative effect, oral extract of saffron and
saffron treated with chitosan was used as gavage. The DPPH method was used to
compare the antioxidant effects of chitosan extract.
Results: The use of extract of saffron led to decreasing of triglyceride (31%),
cholesterol (35%), LDL (22%), ALP (16%) and increasing of HDL levels until to
32%. Chitosan-treated saffron extract also led to decreasing of LDL to 21%, ALT to
7% and increasing of HDL to 26%. In group receiving isoniazid and saffron, serum
levels of enzymes of ALT (7%-16%), ALP (26%-69%), cholesterol (3%-31%),
triglycerides (18%-44%) and glucose (4%-14%) showed a significant increasing
compared to the control group.
Conclusion: Considering these positive effects of saffron and chitosan-treated
saffron, it is obvious the enhancing effects of the evaluated factors. Regarding the
effects of saffron on blood glucose and triglycerides and also Liver enzymes, they
have a positive effect on blood glucose and lipid control. The results of this study
confirmed the undesirable effects of isoniazid on the cells of body.