Comparative Protective Effects of Nutraceutical Antioxidants and Functional Foods against Isoniazid-Induced Oxidative Stress and Hepatic Injury in Rats

Abstract

Isoniazid is an important first-line antituberculosis drug; however, its administration may induce oxidative stress and hepatic biochemical disturbances. This study evaluated the effects of nutraceutical antioxidants and functional foods on isoniazid-induced oxidative stress and hepatic biochemical markers in rats. Oxidative stress was assessed using malondialdehyde (MDA), catalase (CAT) and glutathione peroxidase (GSH-Px), while hepatic biochemical effects were evaluated using alkaline phosphatase (ALP), alanine aminotransferase (ALT), aspartate aminotransferase (AST), gamma-glutamyl transferase (GGT) and creatine kinase (CK). Isoniazid administration significantly increased MDA from 32.303 ± 0.035 in the normal control to 49.540 ± 0.066, while CAT decreased from 16.837 ± 0.055 to 12.730 ± 0.066 and GSH-Px from 176.69 ± 0.087 to 155.68 ± 0.185. Nutraceutical and functional-food interventions significantly ameliorated these oxidative alterations. In oxidative-stress-induced rats treated with nutraceuticals and functional foods, MDA decreased to 34.360 ± 0.070 and 39.107 ± 0.080, respectively, while CAT increased to 15.087 ± 1.147 and 16.673 ± 0.050 and GSH-Px to 174.25 ± 0.060 and 176.15 ± 0.060, respectively. Isoniazid also increased serum ALP, ALT, AST and GGT compared with the normal control. Although antioxidant interventions produced favourable changes in some hepatic indices, complete normalisation was not observed in all treatment groups. The findings demonstrate that nutraceutical antioxidants and functional foods containing tomato, cabbage and Moringa oleifera attenuated isoniazid-induced oxidative stress, principally through reduced lipid peroxidation and restoration of endogenous antioxidant enzyme activities. However, improvement in oxidative status did not consistently correspond to complete reversal of hepatic biochemical abnormalities.