Assessing the protective effects of chard on valproic acid-induced pancreatic complications

Chard's pancreatic protection against valproic acid

Abstract

Valproic acid (VPA) treatment is known to potentially cause adverse effects, notably as the most common cause of druginduced
acute pancreatitis. It is crucial to balance the therapeutic benefits and potential major side effects of VPA
administration. Complications associated with VPA may arise from toxic VPA metabolites and alterations in antioxidant
levels. While chard is well-known for its anti-hyperglycemic and antioxidant properties, there is a lack of research on its
impact on the pancreas during VPA treatment. This study aimed to explore the possible protective effects of chard against
VPA-induced complications in the pancreas using histological and biochemical approaches. Animals were separated into
four groups: i) Control, ii) received chard (100 mg/kg), iii) received VPA (500 mg/kg), and iv) received VPA+Chard
(in the same dosages and time). On the eighth day, the rats’ pancreatic tissue and blood specimens were collected. In the
Chard and VPA+Chard groups, chard decreased blood glucose levels compared to the control and VPA groups. In
comparison to the VPA group, the VPA+Chard group pancreatic glutathione level and catalase activity increased whereas
malondialdehyde levels decreased. Furthermore, administration of chard to the control and VPA groups increased tissue
factor activity and sialic acid level as compared to the VPA group. The histological findings confirmed the biochemical
results. It is therefore concluded that chard has the potential to protect pancreatic tissue from VPA-induced complications by
reducing lipid peroxidation and blood glucose while enhancing antioxidants and sialic acid levels.