Oxidative Stress and Its Role in the Toxicity of Smoked Fish Extract in Albino Rats

This study aimed to investigate the role of oxidative stress in the toxicity induced by smoked fish extract in albino rats, with a particular focus on the biochemical markers of oxidative damage. A total of 20 male albino rats, weighing 180–220 g, were divided into four groups: a control group and three treatment groups receiving smoked fish extract at doses of 50 mg/kg, 100 mg/kg, and 200 mg/kg body weight. The smoked fish extract was administered intraperitoneally for 28 days. Biochemical analysis was conducted to assess the levels of oxidative stress markers, including malondialdehyde (MDA), superoxide dismutase (SOD), and glutathione (GSH) content in the liver and kidney tissues. Results demonstrated significant dose-dependent increases in oxidative stress markers, with the high-dose group (200 mg/kg) showing a substantial elevation in MDA levels (4.5 nmol/mg protein) compared to controls (1.2 nmol/mg protein), indicating extensive lipid peroxidation. SOD activity in the high-dose group decreased by approximately 40%, suggesting impaired antioxidant defense mechanisms. Additionally, GSH levels were significantly reduced in the liver and kidney tissues of rats exposed to higher doses of smoked fish extract, with the lowest GSH content observed in the 200 mg/kg group. These changes suggest that smoked fish extract induces oxidative stress, leading to cellular damage, particularly in liver and kidney tissues. The results of this study indicate that oxidative stress plays a critical role in the toxicity of smoked fish extract. The significant alterations in MDA, SOD, and GSH levels provide strong evidence that oxidative damage contributes to the observed liver and kidney dysfunctions. These findings highlight the potential health risks of consuming smoked fish, especially when contaminated with polycyclic aromatic hydrocarbons (PAHs) and other harmful substances. Further research is needed to elucidate the exact mechanisms of oxidative stress and to explore potential protective strategies against the toxicity of smoked fish.