Aim: The current study was undertaken to assess the effect of ethanol and thermally oxidized sunflower oil ingestion on liver phospholipid fatty acids and the protective role of Cuminum cyminum L. Methods: Ethanol was administered at a level of 20% and thermally oxidized sunflower oil at a level of 15% for 45 days. C. cyminum was administered at a dosage of 250 mg/kg body weight for 45 days. We investigated the changes in the liver phospholipid fatty acid composition. Results: Ethanol and thermally oxidized sunflower oil administration modifies the fatty acid composition and the analysis of fatty acids showed that there was a significant increase in the concentrations of 16:0, 16:1, 18:0, 18:1 and 18:2, whereas the concentration of 20:4 was significantly decreased. The concentrations of 16:0, 16:1, 18:0, 18:1 and 20:4 were near normal in cumin-treated rats. Conclusion: The present investigation shows that cumin prevents the changes in the composition of fatty acids, which were produced by ethanol and thermally oxidized oil.

Keywords:
Cuminum cyminum, Ethanol, Fatty acid composition, Spices, Thermally oxidized sunflower oil
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© 2005 S. Karger AG, Basel
2005
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