Abstract
Background to the study: Roasted, fried and baked foods are commonly contaminated by a
cellular toxicant called acrylamide. A greater number of people who consume these foods are
usually unaware of the possible deleterious effects of this toxicant. The present study explored
the effects of palm wine on acrylamide induced toxicity in male Wistar.
Methodology: The study involved 20 male wistar rats separated into 4 groups of 5 rats each
as follows; Group 1 served as control. Animals in groups 2, 3 and 4 respectively received a
daily oral dose of 30mg/kg of Acrylamide (ACR) throughout the experiment. Group 2 remained
untreated (ACR only). Animals in groups 3 received in addition, 10ml/kg/day of palm wine
while group 4 received 150mg/kg/day of vitamin E respectively. All treatments were given
orally for 14 days and thereafter animals were sacrificed and blood samples collected to
determine the concentrations of some liver markers (liver enzymes, albumin and total protein),
renal markers (electrolytes, urea and creatinine) and oxidative stress markers (GSH, GPx,
Catalase, SOD, and MDA) in the blood using standard methods.
Results: Our results showed that oral administration of palm wine caused significant reduction
in the plasma levels of ALT, ALP, total protein and albumin but no significant change in AST.
This signifies a possible hepato-protective potential of palm wine. For the markers of renal
function, only the urea concentrations were significantly reduced. The sodium and potassium
concentrations were significantly increased while creatinine, chloride and bicarbonate
concentrations remained unchanged. There was a significant rise in catalase activity (p <
0.05), slight increases in GSH and GPx levels while the SOD and MDA concentrations were
not changed in response to oral administration of palm wine.
Conclusion: Oral administration of palm wine caused significant reduction in the plasma
levels of ALT, ALP, total protein and albumin and urea. Plasma level of catalase, sodium and
potassium were significantly increased but no significant changes in AST, chloride,
bicarbonate, GSH, SOD and MDA levels. Our study suggests that palm wine might have
possible protective effects on the liver and kidneys probably due to its antioxidant potential.