Ameliorative Effects of Vitamins C and E on Salt-Induced Hypertension and Associated Biochemical, Haematological, and Histopathological Changes in Wistar Rats

This study investigates the protective effects of vitamins C and E against salt-induced hypertension and their impact on selected biochemical, haematological, and histopathological parameters in Wistar rats. Hypertension was induced in male albino Wistar rats through a high-sodium diet (8% NaCl) for three weeks, after which various treatments, including vitamin C, vitamin E, and their combination with alcohol, were administered for another 3weeks. Experimental groups: 1- Control (standard feed); 2 - Hypertensive control (8% NaCl, olive oil); 3-6 - Hypertensive rats treated with Vitamin C (200 mg/kg), Vitamin E (200 mg/kg), Vitamins C and E; and Vitamins C, E, and ethanol, respectively. The study assessed multiple parameters: body weight, organ weight, blood pressure, blood glucose, serum enzyme activities, and histological tissue changes. Results showed that salt induction significantly altered body weight and organ weight. Vitamin E treatment led to a 21.66% increase in body weight, while vitamin C and E combined with alcohol showed a 15.50% increase compared to hypertensive controls. Hypertension resulted in a substantial increase in systolic blood pressure (SBP) and diastolic blood pressure (DBP). Vitamin C reduced SBP by 18.02%, while vitamin E alone reduced SBP by 6.72%. Additionally, antioxidant treatments significantly lowered lactate dehydrogenase (LDH) activity by 19.76% and creatine kinase (CK) by 37.10% in the vitamin C group. Blood glucose levels increased in the hypertensive rats, but vitamin C and E treatments attenuated this increase. Uric acid levels decreased significantly by 6.58% with combined vitamin C + E treatment. Histopathological examination revealed reduced tissue damage in the liver, kidney, and heart following antioxidant treatment, although alcohol exposure diminished these protective effects. In conclusion, vitamins C and E effectively mitigate salt-induced hypertension and oxidative stress, although alcohol exposure may attenuate their protective effects. This research highlights the therapeutic potential of antioxidants in managing salt-induced metabolic and cardiovascular diseases.