Effects of Nutraceuticals and Functional Foods on Serum Urea and Creatinine in Isoniazid-Induced Renal Function Alterations in Rats

Abstract

Isoniazid (INH), a first-line antituberculosis drug, may alter renal biochemical indices during exposure. This study evaluated the effects of nutraceutical antioxidants and functional foods containing tomato, cabbage and Moringa oleifera on serum urea and creatinine in INH-exposed albino rats. Eight groups were studied: normal control, INH control, nutraceutical, functional food, nutraceutical plus INH, functional food plus INH, post-oxidative-stress nutraceutical, and post-oxidative-stress functional-food groups. Isoniazid was administered at 50 mg/kg body weight to the designated groups, and serum urea and creatinine were measured using standard biochemical methods. Data were analysed by one-way ANOVA. INH increased serum urea from 25.710 ± 0.854 to 34.017 ± 3.995 mmol/L and creatinine from 218.06 ± 1.725 to 225.16 ± 1.690 µmol/L. All intervention groups had significantly lower urea concentrations than the INH control. Nutraceutical-only and functional-food-only treatments reduced creatinine to 185.64 ± 0.747 and 181.94 ± 1.578 µmol/L, respectively. Concurrent functional-food administration with INH reduced creatinine to 211.27 ± 1.677 µmol/L, whereas concurrent nutraceutical administration did not significantly reduce creatinine relative to the INH control. Post-oxidative-stress interventions reduced urea but increased creatinine above both controls. These findings indicate that the interventions produced consistent effects on urea but treatment-dependent effects on creatinine following INH exposure.