Protective Effects of Saffron, Safranal and Crocin Administration on Vitamins (A, D, E, K) and Protein Carbonyl Levels Against Cci4-Induced Oxidative Damage in Rats

Abstract

Objective: The possible effects of saffron and its active components on oxidative stress are known. Protein carbonyls (PCO), formed due to protein exposure to oxidizing agents, are a newly researched topic. In this study, it was aimed to determine, antioxidant fatsoluble vitamins (A, D, E, K) and PCO values after saffron, safranal and crocin administration with carbon tetrachloride (CCl4) in rats. Materials and Methods: Fifty-four Wistar albino male rats were randomly selected, and 9 groups of n=6 were formed. Vitamin levels in rat serum were determined by HPLC and PCO levels were determined by spectrophotometric method. Results: A significant difference (p<0.01) was found between the CCl4 and the saffron, safranal and crocin groups. A significant decrease was observed in retinol and cholecalciferol values between CCl4 and saffron group (p<0.05, p<0.001), and a significant decrease in cholecalciferol and phylloquinone levels between CCl4 and safranal groups (p<0.01, p<0.05). Moreover, a decrease in cholecalciferol level (p<0.05) was determined between the olive oil, saffron and CCl4+crocin groups. Conclusion: As a result, saffron and safranal have a protective effect against CCl4-induced oxidative damage to PCO, retinol, phylloquinone and cholecalciferol, and this effect may be due to the potent antioxidative effects of saffron and safranal.