A master’s thesis in the College of Science at the University of Karbala discussed a histological and biochemical case of the protective role of the “Moringa” plant extract against the oxidative stress of food preservatives in experimental animals. The thesis submitted by the student Liqaa Abdul Karim Kassem was titled “A histopathological and biochemical study of the protective role of the Moringa plant extract.” Treating effects that may be caused by sodium benzoate.
The study discussed changes in body weight of rabbits and its organs (liver, right kidney, and left kidney), biochemical changes such as liver enzymes (AST, ALP, and ALT), antioxidant enzymes (SOD, GST, and CAT), and the study of histological changes in both the liver and kidney.
It concluded that the use of sodium benzoate at a high concentration causes severe histological and biochemical damage to both the liver and kidneys compared to the low concentration of it, and that the extract of moringa leaves reduces oxidative stress, and this protective effect is attributed to the antioxidants and properties of moringa oleifera leaves that are resistant to free radicals and can be used as a protective agent. To protect the kidneys and liver from damage caused by sodium benzoate.
The researcher 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 raise the chance of its transformation into carcinogens such as benzene. .
