Effect of Fermented Camel Milk Containing Pumpkin Seed Milk on the Oxidative Stress Induced by Carbon Tetrachloride in Experimental Rats

Oxidative stress can lead to chronic inflammation, nephrotoxicity, and renal damage. The consumption of plant-based dairy alternatives has increased rapidly worldwide due their health effects. Bioactive components from natural sources, such as plants, are effective in protecting against oxidative stress. present study evaluated the physicochemical sensory properties fermented camel milk made mixed with pumpkin seed milk. Fermented consists 25% 50% This blend (fermented containing milk) was an antioxidant agent induced rats. A total thirty-two male adult albino rats Sprague Dawley® Rat strain weighing 150–180 g were randomly divided into four groups (n = 8). first group solely administered standard diet served negative control. other 24), received a basal diet, including being intraperitoneally injected carbon tetrachloride, single dose at rate 2 mL/kg body weight) model for three groups; did not receive any treatment positive second third 10 g/day results revealed that mixing more increasing solids, protein, ash, fiber, acidity, viscosity, phenolic content, activity. These enhancements proportional ratio. exhibited highest scores compared treatments. treated showed significant decrease (p ≤ 0.05) levels malondialdehyde (MDA), low-density lipoprotein (LDL), cholesterol (CL), triglycerides (TGs), AST, ALT, creatinine, urea, high-density (HDL) protein albumin Consumption by rat caused improvement all these factors control group. administration prevented disorders related untreated Thus, incorporating might play beneficial role patients