Olive Oil Ameliorates Fries Potato Chips Associated Hazards Effects of Acrylamide

Acrylamide (ACR) is an important industrial chemical substance. ACR is also found in carbohydrate rich foods that prepared at high temperature (>120 o C), such as fries potato chips. Studies approved that high levels of ACR cause several metabolic disorders such as oxidation in liver, small and large intestine tissues. ACR is metabolized by either conjugation with glutathione or oxidation to glycidamide. Hepatotoxicity of ACR is the motivation that leads us to carry out the study to demonstrate the impact of this research on liver. In a trial to overlap acrylamide toxicity, potato chips were fried in olive oil. Totally 24 adult male and female mice were divided into four groups: Group A includes control non-treated mice which were received normal saline. Group B includes mice which were received basal diet and ACR dissolved in the drinking water and they will held in cages in controlled environment. Group C (FPSO) includes mice which feed on basal diet of potato chips fried in sunflower oil. Group D (FPOO) includes mice which fed on basal diet of potato chips fried in olive oil in the same consumption quantity of sunflower oil group. After 45 days, the mice in all groups were sacrificed and a blood samples were collected. The effect of acrylamide on the liver enzymes (ALT and AST) was recorded. Also, lipid profile, total antioxidants were determined. Otherwise, pieces of liver were isolated and kept in formalin to be sent for histopathological examination. The present study exhibited that potato chips fried in olive oil protects against liver toxicity that may occur through ACR development more than sunflower oil usage.