PROTECTIVE EFFECTS OF MILK THISTLE, GREEN TEA AND CURCUMIN ON ETHANOL-INDUCED TOXICITY IN MALE ALBINO RATSNora El-Hoseany Mohamed Ali
AbstractThis study was designed to test the hypothesis that milk thistle, green tea and curcumin may block free radical formation, thus preventing liver injury induced by ethanol in male rats. Adult male rats were divided into five groups. Control male rats (GI), ethanolic rats orally treated with 98% ethanol (2ml/kg. b.w.) (Ethanolic rats, GII), beside ethanolic rats orally treated with 200mg/kg. b.w. of milk thistle, green tea or curcumin as GIII, GIV and GV, respectively. The ethanolic rats showed a significant increase in serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), gamma-glutamyl transferase (GGT) and hepatic alcohol dehydrogenase (ADH) activities, as well as total cholesterol and triglyceride concentrations. Similarly, a significant elevation in serum urea, creatinine and glucose levels in the ethanolic rats was recorded as compared to the control group. Antioxidants and oxidative biomarker levels such as glutathione (GSH), glutathione-S-transferase (GST) and superoxide dismutase (SOD) were declined significantly, while malondialdehyde (MDA) level was increased significantly in the liver tissue of the ethanolic rats as compared to the control rats. Treatment of the ethanolic rats with either milk thistle or green tea or curcumin for 2 weeks showed a significant decrease in serum ALT, AST, GGT and hepatic ADH activities. Total cholesterol and triglyceride concentrations were also decreased. Highly significant improvements were achieved in urea, creatinine and glucose levels, which declined significantly after treatment with milk thistle, green tea or curcumin. In contrast, highly significant increase was observed in GSH, GST and SOD, while marked decrease in hepatic MDA was recorded in the treated rats as compared to those of control rats. The results of this work revealed that milk thistle exhibited the most potent improvement against liver injury induced by ethanol followed by green tea and curcumin.
|Issue Date||2009||Journal||Egypt. J. Zool.||URI||http://research.asu.edu.eg/123456789/542|
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