Vitamin C Alleviates Chronic Chlorpyrifos Induced Alterations in Serum Lipids and Oxidative Parameters in Male Wistar Rats

Abstract

Problem statement: Although the increase incidence of cardiovascular diseases, obesity and diabetes mellitus has been attributed to changing life style, the role of environmental contaminants is currently being given considerable attention. Pesticides, including Organophosphate (OP) insecticides are one of the most pervasive environmental contaminants that are deliberately released into the environment. Chlorpyrifos (CPF), a widely used OP insecticide has been shown to alter lipid profiles, thereby increasing the risk of atherosclerosis. Apart from inhibition of acetyl cholinesterase, oxidative stress is one of the molecular mechanisms involved in CPF-evoked toxicity. Approach: The present study was aimed at evaluating the mitigating effect of vitamin C on chronic CPF-evoked alteration in lipid profiles in Wistar rats. Twenty young adult male Wistar rats were assigned at random to four groups of five rats each. Groups I, II and III were administered S/oil (2 mL kg^-1), vitamin C (100 mg kg^-1) and CPF (10.6 mg kg^-1∼1/8th LD₅₀), respectively while group IV was given vitamin C (100 mg kg^-1) followed by CPF (10.6 mg kg^-1), 30 min later. The regimens were administered by gavage once daily for 17 weeks. The sera obtained from blood samples were evaluated for the levels of Cholesterol (TC), Triglycerides (TG), High Density Lipoproteins-Cholesterol (HDL-c), Malonaldehyde (MDA) and the activities of superoxide dismutase and catalase. The levels of low Density Lipoprotein-Cholesterol (LDL-c) and Very Low Density Lipoprotein-Cholesterol (VLDL-c) and atherogenic index, were subsequently calculated. Results: The increased levels of TC, LDL-c, MDA and atherogenic index and the decrease in the levels of TG, HDL-c, VLDL-c, SOD and CAT evoked by CPF were mitigated by vitamin C. Conclusion: It is concluded that vitamin C alleviated the CPF induced deleterious alterations of lipid profiles, partly due to its antioxidant property.