Study of the Protective Effect of Nigella Sativa Oil on Tartrazine-Induced Hematological Disorders in Rats

Abstract
Background: Tartrazine is a food colorant used in most food products that consumed almost every day. In view of the adverse effects of its excessive ingestion, it is essential to investigate new and safe protection. Nigella sativa oil, by its beneficial medicinal effects may offer a good protective therapy in this issue.
Aim of Study: In this study the possible protective effect of Nigella Sativa Oil (NSO) on hematological disorders induced by tartrazine was investigated.
Material and Methods: Thirty male Wistar rats were included in this study and divided into three groups: Control group (treated by distilled water), tartrazine treated group (20mg/kg/day), Nigella sativa+ tartrazine treated group (10ml NSO/kg/day + tartrazine treatment). Hematological state was evaluated by measuring total Red Blood Cells (RBCs) count, Packed Cell Volume (PCV), Hemoglobin (Hb) concentration, Mean Cell Volume (MCV), Mean Corpuscular Hemoglobin (MCH), Mean Corpuscular Hemoglobin Concentration (MCHC), Total White Blood cells (WBCs) count and total platelets count. Moreover, oxidative markers; Malondialdehyde (MDA) and reduced glutathione (GSH), were measured in kidney, spleen, Bone Marrow (BM) and RBCs. In addition, bone marrow was examined for histopathological changes.
Results: Tartrazine significantly decreased RBCs count, Hb content, PCV, total WBCs count, lymphocytic, monocytic and granulocytic counts, and significantly increased the MCV, MCH and the platelet count, it also significantly decreased GSH, and increased MDA levels in RBCs, kidney, spleen and BM tissues. Histopathological examination provoked increased number of megakaryocytes and occurrence of myelofibrosis in BM of tartrazine group. Treatment with Nigella sativa oil significantly improved all the tartrazine-induced disturbances.
Conclusion: The findings of the current study revealed that Nigella sativa oil improved the tartrazine-induced hema-tological disorders, most probably through its antioxidant properties.