Antioxidant and Haemato-Biochemical Enhancing Properties of Daucus carota in Male Wistar Rats Toxicated with Lead Chloride

Daucus carota L., is a highly nutritious and bioactive root vegetable that is prominent worldwide. A crop with a broad range of phenotypic diversity is carrots, which can vary in size, shape, color, and other characteristics. However, the purpose of this study was to investigate the ameliorative effects of Daucus carota extract and Vitamin C on the oxidative stress markers, lipid profile and haematological parameters of male Wistar rats induced with lead toxicity. Methodology: Forty (40) albino Wistar rats weighing between 150-180g were purchased from the animal house of the Department of Pharmacology, and were housed under standard conditions at the animal house of the Department of Human Physiology. The animals were divided into eight groups, five (5) rats per group. Daucus carota L., Vitamin C and Lead Chloride were used. The ethanol extract of Daucus carota L. was obtained using soxhlet method. The control group received 1 milliliter of distilled water and fed. The second group administered 100 mg/kg B.W Daucus carota extract; the third group administered 200 mg/kg B.W. CE; the fourth group administered 500 mg/kg B.W Pbcl2; the fifth group administered 500 mg/kg B.W Pbcl2 + 100 mg/kg B.W. CE; the sixth group administered 500 mg/kg B.W. Pbcl2 + 200 mg/kg B.W CE; the seventh group administered 500 mg/kg of B.W. Vitamin C, and the eighth group administered 500 mg/kg of Vitamin C. The administration lasted for four weeks. Results: The introduction of Daucus carota extract caused an increase in antioxidant levels, similar to that recorded in rats supplemented with Vitamin C (P<0.05). Moreover, the experiment showed a notable decline in lipid profile levels, except for HDL (high-density lipoprotein), which increased significantly in the rats treated with Daucus carota extract. Concerning the haematological profile, there is a rise in the RBC (Red Blood Cell) level due to the introduction of Daucus carota extract. In addition, the ingestion of Daucus carota causes an increase in GSH (Reduced Glutathione) and catalase levels (P<0.05). The overall conclusions drawn from this experiment show the numerous advantages of introducing Daucus carota in one’s diet. Conclusion: Daucus carota extracts led to an increase in GSH and Catalase levels after exposure to the PbCl2 toxicant. Additionally, the study found that the extract of Daucus carota significantly reduced the lipid profile parameters in rats treated with PbCl2, except for HDL, which showed a notable rise. Administering Daucus carota extract resulted in a significant rise in RBC (Red Blood Cell) and HB (Haemoglobin) levels, while it caused a significant drop in WBC (White Blood Cell) levels in the PbCl2-treated rat groups.