Effect of sub-acute and sub-chronic administration of Vicia faba's cooking medium containing EDTA on hepato-renal functions in albino mice
Abstract To decrease the Vicia faba beans cooking time, some chefs added ethylene diamine tetra-acetic acid (EDTA) during the cooking process. This study addressed the effect of sub-acute and chronic administrations of faba bean's cooking media containing EDTA (C.M./EDTA) on hepato-renal functions in mice. Ninety male mice were divided into three groups (n = 30). The group 1 (Gp1) divided into Gp1a and Gp1b, both were served as control for sub-acute and sub-chronic treatments. Gp2 divided into Gp2a and Gp2b then administered with 200 µl of C.M. for 15 and 90 days, respectively. Gp3 divided into Gp3a and Gp3b then administered 200 µl of C.M./EDTA (10 mg/kg) for 15 and 90 days, respectively. Hematological, biochemical, and histopathological alterations were investigated. The results showed that sub-acute administration of C.M./EDTA did not show any signs of toxicity, however, sub-chronic administration showed substantial toxicity evidenced by alterations in some biochemical and histological investigations.