Effect of saffron extract antioxidants and treated saffron with chitosan and isoniazid on biochemical parameters of liver enzymes in rats

Saffron for 3000 years ago was valued as culinary condiment, dye, perfume and medicinal herb. The aim of research was to examine the effects of saffron supplementation on glucose levels, lipids and liver enzymes. In present study, the homogenate of saffron and saffron treated with chitosan was extracted after drying using 96% ethanol. Then, ethanol solvent was removed using rotary equipment. 60 Wistar rats (200-250g) were divided into six groups, including normal group, saffron group, saffron group treated with Chitosan, isoniazid group, isoniazid-saffron group and isoniazid-saffron group treated with Chitosan. For induction of oxidative effect, oral extract of saffron and saffron treated with chitosan was used as gavage. The DPPH method was used to compare the antioxidant effects of chitosan extract. The use of extract of saffron led to decreasing of triglyceride(31%), cholesterol(35%), LDL(22%), ALP(16%) and increasing of HDL levels until to 32%. Chitosan-treated saffron extract also led to decreasinf of LDL to 21%, ALT to 7% and increasing of HDL to 26%. In group receiving isoniazid and saffron, serum levels of enzymes of ALT(7%-16%), ALP(26%-69%), cholesterol(3%-31%), triglycerides(18%-44%) and glucose(4%-14%) showed a significant increasing compared to the control group. Therefore, considering these positive effects of saffron and chitosan-treated saffron, it is obvious the enhancing effects of the evaluated factors. Regarding the effects of saffron on blood glucose and triglycerides and also Liver enzymes, they have a positive effect on blood glucose and lipid control. The results of this study confirmed the undesirable effects of isoniazide on the cells of body.