Protective Effects of Chia Seeds and Vitamin E Against Benzo[a]Pyrene‐Induced Toxicity in Male Mice: A Comparison of co‐Administration and Pre‐Treatment Strategies

ABSTRACT Due to its carcinogenic and toxic effects, benzo[a]pyrene, which belongs to the family of polycyclic aromatic hydrocarbons, is a major health concern, primarily from sources such as tobacco smoke and grilling. This study investigated chia seeds and vitamin E as protective agents against benzo[a]pyrene toxicity in male mice. A total of 70 male mice were randomly assigned to 14 experimental groups ( n = 5 per group): a negative control group, a vehicle control group (olive oil), a benzo[a]pyrene‐only group (20 mg/kg), a vitamin E‐only group (250 mg/kg), a vitamin E + benzo[a]pyrene co‐administration group, three chia seed‐only groups (10%, 20%, and 30% in diet), three chia seed + benzo[a]pyrene co‐administration groups, and three chia seed pre‐treatment groups (2 weeks of chia seeds alone followed by 4 weeks of chia seeds + benzo[a]pyrene). Biomarkers of oxidative stress, lipid profiles, and liver function were measured. Benzo[a]pyrene exposure significantly decreased superoxide dismutase and total antioxidant capacity, and altered lipid metabolism, increasing triglyceride (TG) and low‐density lipoprotein (LDL) levels. Interestingly, compared with those of the benzo[a]pyrene group, the total antioxidant capacity and superoxide dismutase activity of the chia seeds enriched with 20% and 30% benzo[a]pyrene notably increased, and the malondialdehyde level decreased. Moreover, the level of aspartate aminotransferase decreased. However, vitamin E had a minimal protective effect and did not reduce oxidative damage. In summary, chia seeds, unlike vitamin E, enhanced antioxidant defenses, improved liver function, and ameliorated lipid metabolism disturbances caused by benzo[a]pyrene. Chia seeds are a promising dietary option to counteract environmental toxicants such as benzo[a]pyrene.