Protective Effect of Resveratrol on Chlorpyrifos-Induced Oxidative Stress in Mice

Background: Reports of exposure to Chlorpyrifos (CPF) among pesticide applicators and other farm workers constitute an important source of occupational hazards to these groups of individuals. Repeated exposure to CPF has been associated with organ-system impairments in both humans and animals. Chlorpyrifos (CPF) is thought to cause oxidative injury in both humans and animals via the formation of free radicals. Aim: The aim of this work was to evaluate the effect of chlorpyrifos on oxidative stress parameters in mice. Methods: Swiss albino mice were divided into (6) six groups of five mice each (n=5). Group I served as the control and were administered olive oil (2 ml/kg), group II received carboxymethylcellulose (CMC) 10g/L, group III received resveratrol 30 mg/kg, group IV received chlorpyrifos (CPF) 3 mg/kg, group V received CPF (3 mg/kg) after the oral administration of resveratrol (30 mg/kg) and group VI received Vitamin E (Vit E) 100 mg/kg. All administrations were done by oral gavage for 21 days. Cognitive function was assessed using Y-maze recognition memory test. Results: The results obtained showed that resveratrol at dose 30 mg/kg significantly (p<0.05) improved the activities of superoxide dismutase (SOD) as well as catalase (CAT) when compared with the control. Glutathione (GSH) significantly (p<0.05) increased in the treated group when compared with the control in our chlorpyrifos-induced oxidative stress mice model. Conclusion: Dietary supplementation with resveratrol and vitamin E using the model animal has shown the protective and therapeutic effects of both resveratrol and Vitamin E on CPF-induced oxidative damage and cognitive impairment.