{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T18:29:55Z","timestamp":1786386595584,"version":"build-2736575974"},"reference-count":59,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2025,6,16]],"date-time":"2025-06-16T00:00:00Z","timestamp":1750032000000},"content-version":"vor","delay-in-days":166,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,1,1]],"date-time":"2025-01-01T00:00:00Z","timestamp":1735689600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Nutrition and Metabolism"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:p>\n                    <jats:bold>Background:<\/jats:bold>\n                    Arak is the most popular traditional alcohol in Ethiopia. Although it is widely consumed across the country, its effects on different organs have not been well studied yet. Thus, this study aims to evaluate the dose\u2010dependent hepatorenal toxicity of traditionally prepared Arak in Swiss albino mice.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Methods:<\/jats:bold>\n                    The investigation utilized 24 newly bred Swiss albino mice (12 males and 12 females) aged 8\u201310\u2009weeks, divided into four groups of six individuals each (three males and three females), with Group I receiving 1\u2009mL of distilled water\/kg, and Groups II\u2013IV receiving 1\u2009mL\/kg of 20%, 40%, and 45% Arak, respectively, orally on daily basis for six weeks; the investigation included blood, urea and nitrogen; creatinine; aspartate transaminase; alanine aminotransferase; and histological examination.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Results:<\/jats:bold>\n                    The study found that Arak and its metabolite, ethanol, have a dose\u2010dependent negative impact on the liver and kidney\u2019s microstructures, and Arak has a significant dose\u2010dependent effect on decreasing body weight, increasing serum levels of aspartate transaminase and alanine aminotransferase, and elevating serum levels of blood, urea, and nitrogen and creatinine in Swiss albino mice. Higher doses of 1\u2009mL of 40% and 1\u2009mL of 45% Arak\/kg caused inflammation, edema, obscured Bowman\u2019s capsule, foamy appearance, and necrosis, while lower doses of 1\u2009mL of 20% Arak\/kg had a lesser impact. Further research is needed to evaluate the effect of Arak on human hepatorenal structures and biomarkers.\n                  <\/jats:p>","DOI":"10.1155\/jnme\/9304159","type":"journal-article","created":{"date-parts":[[2025,6,17]],"date-time":"2025-06-17T02:33:59Z","timestamp":1750127639000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Experimental Evaluation of Dose\u2010Dependent Hepatorenal Toxicity of Traditionally Prepared Arak in Swiss Albino Mice"],"prefix":"10.1155","volume":"2025","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0231-8042","authenticated-orcid":false,"given":"Rebuma","family":"Sorsa","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2683-7285","authenticated-orcid":false,"given":"Niguse","family":"Hamba","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2979-7450","authenticated-orcid":false,"given":"Daba","family":"Abdissa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1517-8114","authenticated-orcid":false,"given":"Zelalem","family":"Banjaw","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-5782-2461","authenticated-orcid":false,"given":"Hawi","family":"Gobena","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-3669-9777","authenticated-orcid":false,"given":"Muntaha","family":"Hamza","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Melese","family":"Abere","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2293-6251","authenticated-orcid":false,"given":"Tilahun Alemayehu","family":"Nigatu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,6,16]]},"reference":[{"key":"e_1_2_14_1_2","first-page":"2225","article-title":"A Review on Traditional Fermented Beverages of Ethiopia","volume":"5","author":"Tafere G.","year":"2015","journal-title":"Journal of Natural Sciences Research"},{"key":"e_1_2_14_2_2","doi-asserted-by":"publisher","DOI":"10.21203\/rs.3.rs-1920186\/v1"},{"key":"e_1_2_14_3_2","article-title":"Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments","volume":"2020","author":"Wedajo L. 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