lipophilic vitamins (d and e) and flavonoids (quercetin and naringin) attenuate the effects of dichlorvos toxicity on catalase activity

Dichlorvos (2,2-dichlorovinyl dimethyl phosphate) is an organophosphate pesticide and insecticide used all over the world. catalase is an enzyme that is responsible for degrading hydrogen peroxides present in organs or blood cells and tissue to prevent oxidative damage to these respected organs. the flavonoids (naringin and quercetin) and vitamin d and e have been found to reduce oxidative stress in the body. the study was carried out to detect the effect of specific lipophilic vitamins, naringin, and quercetin on catalase activity in the presence of a dichlorvos induced system. 112 male rats were divided into 14 groups of 8 rats each grouped as positive and negative control groups, dichlorvos only induced groups (2 groups), vitamins only induced groups (vitamin d and vitamin e), flavonoids only induced groups (quercetin and naringin), dichlorvos + vitamins administered groups (2 group each containing a different vitamin administration), and dichlorvos + flavonoids administered groups, baseline group and dmso4 group. they were administered the dichlorvos for two weeks, and subsequent administration of vitamin d and e with naringin and quercetin respectively two weeks after. the animals were weighed every three days and were sacrificed immediately after administration, plasma and rbc along with the organs (liver and brain) were used to assess the effects of the vitamins and phytochemicals antioxidant capacity on catalase activity of the animals. results showed that specific vitamin d, naringin, and quercetin were most important in their antioxidant capacity and helped improved catalase activity of initially treated dichlorvos group in some organs and compartments with the brain and red blood cells mostly benefitting from it with dichlorvos + vitamin d group, and vitamin d group having an sem of 0.141±0.0044 and 0.150±0.00069, respectively, in the red blood cells. meanwhile, the phytochemicals (naringin and quercetin) were more prominent in attenuating catalase activity in the brain with dichlorvos + naringin group and naringin group recording an sem of 2.216±0.067 and 2.302±0.076, respectively, and dichlorvos + quercetin group and quercetin group recorded an sem of 0.670±0.009 and 1.276±0.060, respectively. as a result, the fat-soluble vitamins, and phytochemicals reduced dichlorvos toxicity, but could not offer complete and absolute protection against the hydrogen peroxides and oxidative stress produced.