Renoprotective Effects of Naringenin and Olive Oil against Cyclosporine- Induced Nephrotoxicity in Rats

Prolonged use of cyclosporine A for prevention of allograft rejection is associated with nephrotoxicity development. Naringenin and olive oil are beneficial dietary antioxidants with potential renoprotective properties. This study aimed to evaluate the therapeutic effect of naringenin and olive oil in alleviating cyclosporine induced nephrotoxicity in rats by the assessment of renal function and lesions, and redox status parameters.
Eighty adult male rats were divided into four groups during a 45 days treatment period; control group received saline; the second group treated with 25 mg/kg/d of cyclosporine while the third and fourth groups received 100 mg/kg/d of naringenin and 1.25 ml/kg/d of virgin olive oil respectively, together with the same cyclosporine dose.
Cyclosporine-treated rats presented renal dysfunction and damage, as viewed by the elevated serum markers of renal function and kidney histopathological lesions, when compared to the control animals with an increase in the blood cyclosporine level and impaired redox status parameters.
Co-administration of naringenin or virgin olive oil with cyclosporine alleviated nephrotoxicity by serum urea and creatinine levels reduction, renal lesions amelioration, as well as the improved antioxidant parameters. Naringenin and virgin olive oil have potential to act as natural renoprotective agents against cyclosporine -induced nephrotoxicity.