Biochemical and Hematological Effects of Food Flavoring Furfural in Male Albino Rats

Document Type : Original Article

Authors

1 Physiology Department, Faculty of Medicine,Beni-Suef University.

2 Physiology Division, Zoology Department, Faculty of Science, Beni-Suef University

3 Histology division, Zoology Department, Faculty of Science, Beni-Suef University

Abstract

Objectives: The present study aims to assess the effect of furfural, an aldehyde
commonly used as food flavor in many foods, on the hematological and biochemical
aspects in male albino rat. Materials and methods: The experimental animals used in
the study were divided into four groups. The control group was given a daily volume
of the vehicle dimethyl sulfoxide (DMSO) whereas the other three groups were orally
administered furfural for 8 weeks in a dose of 3.18, 6.36 and 12.72 mg/kg body
weight respectively. Blood samples were obtained for complete blood count (CBC),
liver and kidney function tests. Serum α-fetoprotein (AFP) and carbohydrate antigen
(CA19.9 were also measured. Results: Obtained results revealed a decrease in red
blood corpuscles (RBCs) count, packed cell volume (PCV) and hemoglobin content
and an increase in mean cell volume (MCV) and mean cell hemoglobin content
(MCH) in rats received furfural in a dose dependent manner. The white blood cells
(WBC) count was decreased specially esinophils percentage was depleted in the low
and medium doses groups. Furfural elevated serum liver enzymes activities and total
bilirubin concentration. The serum total proteins and albumin levels were increased
in medium and high doses groups, while globulin level, was elevated only in low dose
group. Furfural elevated serum urea level but did not affect serum AFP and CA19.9
levels in all groups. Conclusions: In conclusion, furfural administration to rats
induces a sort of macrocytic anemia, leucopenia, esinopenia and elevated liver
enzymes and urea in rats in a dose related manner.

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