Abstract
Background and Objective: Acrylamide (ACR) is a chemical substance formed when starchy foods, such as potatoes and bread are cooked at high temperatures (above 160 degrees C). It can be formed when foods fried and baked. The study, designed to illustrate the biochemical responses and histopathological alterations besides the genotoxicity of ACR on the liver of mice and possible protection of either Lycopene (LYC) and/or red raspberry (RR) when administrated in co-treatment. Materials and Methods: Animals were separated into eight groups into control, ACR (500 Fg kg(-1) day), LY (10 mg kg(-1)/day), RR (300 mg kg(-1)), LY combined with RR, ACR plus LY and ACR plus RR and the last group treated with ACR with a combination of LY and RR.. Treatment was I.P for 30 consecutive days. The ACR raised activities of some enzymes of liver markers and disturbed the lipid profile levels. It is obvious that hepatic glutathione peroxidase (GPx) level was diminished, marker enzymes of antioxidant activities, as well as possible and increased the lipid peroxidation levels. Results: The results revealed that ACR significantly increased hepatic enzymes and marker of lipid peroxidation incomparable to control in a dose-dependent. Both LY and RR prohibited the ACR-induced liver damage as specified by enhancing all the previous parameters. Results of histopathological and electron microscope proved the biochemical feedback and the improvement of either LY and RR effect on liver toxicities that was observed. Conclusion: Co-treatment of LY and RR induced different improvement mechanisms against ACR-induced liver impairment. So, the ACR intake should be regulated and taken with either LY and/or RR when it is consumed in different food or drink to reduce its oxidative stress, histopathology and TEM of the liver.