Department of exercise physiology, faculty of humanities, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran , m.galedari@iauahvaz.ac.ir
Abstract: (2745 Views)
Background and Objectives: Doxorubicin-increased oxidative stress destroys tumors and normal cells, especially in heart tissues. The objective of the present study was to investigate effects of eight weeks of aerobic training and crocin consumption on doxorubicin induced heart tissue oxidative stress in male rats. Materials & Methods: In this experimental study, 50 male rats were randomly divided into five major groups of control, doxorubicin, doxorubicin with training, doxorubicin with crocin and doxorubicin with a combination of training and crocin. Doxorubicin was intraperitoneally injected at 2 mg/kg BW for seven weeks. The crocin treated groups orally received 10 mg/kg BW, five times per week for eight weeks. Aerobic training included 60 min of treadmill running with 40–60 of maximum speed, five times per week for eight weeks. Malondialdehyde levels and catalase and superoxide dismutase activities were assessed in heart tissues. The ANOVA test was used to compare groups with each other. The significant level was considered at p ≤ 0.05. Results: Doxorubicin injection significantly increased malondialdehyde levels (p = 0.0001) and decreased catalase (p = 0.0001) and superoxide dismutase (p = 0.0001) activities in heart tissues. The eight weeks aerobic training, crocin consumption and combination of the two interventions decreased malondialdehyde levels (p = 0.0001) and increased catalase (p = 0.0001) and superoxide dismutase activities (p = 0.0001) in heart tissues of doxorubicin receivers. Conclusion: Aerobic training and crocin consumption alone and in combination can decrease doxorubicin induced oxidative stress and improve internal antioxidant defense in doxorubicin receivers.
Shekarriz H, Galedari M, Khorsandi L, Nikbakht M. Protective Effects of Aerobic Training and Crocin on Doxorubicin Induced Heart Tissue Oxidative Stress in Male Rats. Iranian J Nutr Sci Food Technol 2020; 15 (2) :11-20 URL: http://nsft.sbmu.ac.ir/article-1-2929-en.html