A master’s thesis in the College of Science at the University of Kerbala has discussed a histopathological and biochemical study of the protective role of Moringa plant extract against oxidative stress of food preservatives in experimental animals.
The dissertation entitled “Histological and Biochemical Study of the Protective Role of Moringa Plant Extract” by a student Liqaa Abdulkarim Qassem included a study of weight changes in the body of rabbits and its organs (liver, right kidney and left kidney), biochemical changes such as liver enzymes (AST, ALP and ALT), enzyme antioxidants (SOD and GST). and CAT), and the study of histological changes in both the liver and kidney.
The study aims to know the effect of sodium benzoate, which is used as a preservative for many foodstuffs we eat daily, and the role of Moringa Olivera leaf extract in treating the effects that may be caused by sodium benzoate.
The study has concluded that the use of sodium benzoate in high concentration causes severe histological and biochemical damage to both the liver and kidneys compared to a low concentration of it. The extract of Moringa leaves reduces oxidative stress. This protective effect is attributed to the antioxidants and properties of Moringa Olivera leaves that resist free radicals. It can be used as a protective agent to protect the kidneys and liver from damage that is caused by sodium benzoate.
The study recommended taking into account the concentrations of sodium benzoate added to foodstuffs to preserve them, as they may have a cumulative effect in the future, as well as reducing the use of sodium benzoate as a preservative in soft drinks and juices in which vitamin C is added because the sun’s heat and lighting that it may be exposed to will increase the chance of its transformation into substances Carcinogenic like benzene.