Impact of Peppermint and Thyme in Ameliorating Cardiac and Hepatic Disorders Induced by Feeding Rats Repeatedly Heated Fried Oil

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Deep frying is one of the most popular cooking methods using oil. Many people prefer fried food and make it a lifestyle for them. Numerous studies have demonstrated that consumption of heated oils from fast food can lead to undesirable health consequences. An investigation was carried out to study potential protective of thyme or peppermint alone or their combination against cardiac and hepatic disorders in rats fed a commercial diet fortified with heated frying oil (HFO) (15% w/w) for 45 days. Fifty Male Wistar rats divided to 5 equal groups: G I control, GII: animals fed basal diet fortified with 15% (w/w) HFO (positive control), GIII-V: animals fed as in GII and treated with thyme extract (500mg/kg), peppermint extract (290 mg/ kg ), and the combination of both extracts through oral gavage, for 45 days. The results showed that rats in GII exhibited a significant increase in glucose, lactate dehydrogenase (LDH), Creatine Kinase (CK-MB), liver enzymes and lipid profile in comparison to control. Moreover, a significant rise in lipid peroxidation (MDA), nitric oxide (NO) and protein carbonyl contents (PCC), accompanied by a decline in antioxidants activity in cardiac and hepatic homogenates was also observed. These biochemical alterations were ameliorated when thyme, peppermint, and their combination was administered to rats fed diet supplemented with HFO compared to the GII. These data suggest the use of these herbs might protect against cardiac and hepatic injuries induced by feeding HFO.