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:: Volume 8, Issue 2 (Apr-Jun 2021) ::
Nutr Food Sci Res 2021, 8(2): 51-56 Back to browse issues page
The Effect of Bisphenol A on the Histological Parameters of Male Rat Prefrontal Area
Farid Habibi, Shabnam Movassaghi , Amirhossein Saeinia , Mohammad Mahdi Nazarnejad , Shabnam Abdi
Department of Anatomical Sciences &Cognitive Neuroscience, Faculty of Medicine, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
Abstract:   (41 Views)
Background and Objectives: Bisphenol-A (BPA) is a substance used in epoxy resin monomers and polycarbonate plastics. This research focuses on the effect of Bisphenol A on histology alterations in prefrontal cortex (PFC) of rats.
Materials and Methods: Thirty male rats were divided into 3 groups: A control group, a placebo group received distilled water intra peritoneal and the experiment group received 1.0µg/kg BPA intra peritoneal for 14 days. After 2 weeks, rat’s brains were enucleated, sequenced in 10µm widths and HE stained for histological examinations. Neural and neuroglia cells were counted and rats’ PFC volume was measured using stereological methods.
Results: Our results showed statistically significant decreases in PFC volume and neural cell count in the experiment group in comparison to both placebo and control groups. Also, results showed statistically significant increases in glial cell count in the experiment group in comparison to other groups.
Conclusions: This research showed that BPA has negative and pathological effects on neural cells and PFC in rats
Keywords: Bisphenol A, Prefrontal cortex, Rats
Full-Text [PDF 728 kb]   (11 Downloads)    
Protocol Study: Research | Subject: Food Science
Received: 2020/05/22 | Accepted: 2020/12/30 | Published: 2021/04/7
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Habibi F, Movassaghi S, saeinia A, Nazarnejad M M, Abdi S. The Effect of Bisphenol A on the Histological Parameters of Male Rat Prefrontal Area. Nutr Food Sci Res. 2021; 8 (2) :51-56
URL: http://nfsr.sbmu.ac.ir/article-1-411-en.html

Volume 8, Issue 2 (Apr-Jun 2021) Back to browse issues page
Nutrition and Food Sciences Research
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