Combatting BPA‐Induced Neurotoxicity With Purple Carrot Extract ( Daucus carota ): Modulation of Key Neurotransmitters and Cellular Pathways in Albino Rats

Ethnopharmacological Relevance: Bisphenol A (BPA) is a widely used chemical, particularly in producing epoxy resins and polycarbonate plastics, which can contaminate food and water sources. Even low levels of BPA exposure have been associated with negative impacts on neural development, leading to neurotoxicity. Purple carrots, known for their health‐promoting properties, are rich in bioactive compounds such as polyphenols. Materials and Methods: This study aimed to evaluate the neuroprotective effects of purple carrot extract in mitigating BPA‐induced neurotoxicity in albino rats. Forty albino rats were divided into four groups: Group I (control) received water and a standard diet. Group II (BPA group) was orally administered 50 mg/kg body weight of BPA dissolved in 1 mL of olive oil daily for 30 days. Group III received 400 mg/kg of purple carrot extract along with 50 mg/kg of BPA daily. Group IV received 800 mg/kg of purple carrot extract along with 50 mg/kg of BPA daily, following the same 30‐day oral administration protocol. Results: The results showed that treatment with purple carrot extract increased serum levels of critical neurotransmitters, including serotonin, dopamine, acetylcholine, acetylcholineesterase, and gamma‐aminobutyric acid (GABA). Additionally, brain tissue analysis revealed elevated activity of antioxidant enzymes, such as catalase (CAT) and superoxide dismutase (SOD), in response to extract administration. Conversely, the extract significantly reduced levels of malondialdehyde (MDA), α‐tumor necrosis factor (α‐TNF), and interleukin‐6 (IL‐6) in brain tissues compared to the BPA‐only group. These results indicate that purple carrot extract regulates genes related to oxidative stress, inflammation, and apoptosis in a dose‐dependent manner during BPA‐induced neurotoxicity. At a dose of 400 mg/kg, the extract increased the expression of antioxidant genes like Nrf2 and HO‐1 while reducing the pro‐apoptotic marker Bax. At the higher dose of 800 mg/kg, these protective effects were even more pronounced, leading to enhanced neuroprotection through increased antioxidant and antiapoptotic gene expression and reduced inflammation, mainly through the MAPK pathway. Conclusion: The study demonstrates that purple carrot extract reduces BPA‐induced neurotoxicity in rats by enhancing antioxidants, neurotransmitters, and anti‐inflammatory responses, suggesting natural protection against BPA‐related neural damage.