Neuroprotective effect of Chenopodium pallidicaule flour (cañihuaco) suspension against ethanol toxicity in mice.

Introduction: Foods play an important role in the prevention of several neurodegenerative diseases. Chenopodium pallidicaule flour (cañihuaco) is characterized by its phytonutrients content, among them polyphenols which have the potential to exert neuroprotective properties. Objective: is to evaluate the effect of the administration of cañihuaco suspension against ethanol toxicity in mice Materials and methods: Experimental design. 35 male mice were used, receiving the following treatments, for five days: groups I-II water 10mL/kg, groups III-V received cañihuaco at doses of 200mg/kg, 400mg/kg and 800mg/kg respectively. On the fifth day, 99% ethanol was administered subcutaneously, 5g/kg, except for group I. After four hours mice were sacrificed by decapitation. The brain and cerebellum were extracted, weighted, and stored for histological analysis. Biochemical indicators were determined in the right hemisphere. Results: Group III and IV showed higher tissue protein levels (p<0.05). Groups III-V showed higher levels of protein sulfhydryl groups being significant in group V (p<0.01). There was no difference in GSH levels in any treatment group with respect to group II. At the histological level, group V showed preservation of nervous tissue. Conclusion: The administration of Chenopodium pallidicaule (cañihuaco) flour suspension at doses of 200, 400, and 800 mg/kg exhibits a dose-dependent reduction in histological damage in the brain and cerebellum. Additionally, it enhances the levels of protein SH groups.