Barbeya oleoides leaf extract mitigates doxorubicin-induced cardiotoxicity: insights from in-vivo biochemical and histopathological analyses

Read full text
Authors: Mohammad Firoz ALAM, Tarique Anwer, Wedad Mawkili, Marwa M. Qadri, Amani Khardali, Ayed A. Alshamrani, Saeed Alshahrani, Ali Mohammed Ali Hazazi, Hilal A Thaibah, Sami Ibrahim, Ankit Verma
Cited by: 1
References: 41

Abstract

Abstract Doxorubicin (DOX) is a renowned chemotherapeutic agent that belongs to the class of anthracycline antibiotics. The cardioprotective effect of Barbeya oleoides leaf extract were assessed in DOX-induced cardiotoxicity utilising in-vivo methods. Following the administration of DOX (10 mg/kg, i.p.), cardiotoxicity was caused. Apoptotic indicators (Caspase 3 and 9), cardiac markers (LDH, CK-MB, BNP, cTnI, and cTnT), inflammatory cytokines (IL-1β, TNF-α, and IL-6), and oxidative stress markers (MDA, GSH, SOD, GR, GPx, and CAT) were evaluated. Furthermore, histological evaluation was performed to analyse and appraise alterations in the structural integrity of heart tissue. Rats given DOX showed a substantial increase in lipid peroxidation (LPO) levels, which were followed by increases in cardiac, inflammatory, and apoptotic markers as well as a decrease in antioxidant enzymes. LPO, cardiac, inflammatory, and apoptotic indicators were significantly reduced in groups 3, 4, and 5 after receiving B. oleoides leaf extract in doses of 100, 200, and 400 mg/kg. Additionally, it has shown a notable increase in GSH and antioxidant enzyme levels. Additionally, histopathology revealed that DOX also caused abnormalities in the structural integrity of cardiac tissue, including the creation of vacuoles, a large uncondensed nucleus, and a myofibril loss. Barbeya oleoides extract improved structural integrity and dampen the inflammatory cells infiltration in cardiac tissue.

Fields of Study & Subjects

Chemotherapy-induced cardiotoxicity and mitigation Chemotherapy-induced organ toxicity mitigation Cell death mechanisms and regulation

Publication details

Journal / source
International Journal of Food Science & Technology
Publisher
Oxford University Press (OUP)
Volume
61
Issue
1
Publication date
1 January 2026
Language
EN