In vitro antioxidant activity and in vivo hepatoprotective activity of aqueous extract of Allium cepa bulb in ethanol induced liver damage in Wistar rats

作     者：K.Eswar Kumar K.N.Harsha V.Sudheer Nelli Giri babu 

作者机构：Pharmacology DivisionA.U.College of Pharmaceutical SciencesAndhra UniversityVisakhapatnam 530003Andhra PradeshIndia 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2013年第2卷第3期

页      面：132-138页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 081702[工学-化学工艺] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 0817[工学-化学工程与技术] 

基　　金：The authors are grateful to the Principal A.U.College of Pharmaceutical Sciences Andhra University Visakhapatnam India for providing necessary facilities to carry out the work. 

主　　题：Allium cepa Antioxidant Ethanol Hepatoprotective Rat 

摘      要：The in vitro antioxidant and in vivo hepatoprotective effects of aqueous extract of Allium cepa(A.cepa)bulb were evaluated in male rats against ethanol induced liver damage in preventive and curative models.The antioxidant activity of A.cepa was assayed and activities were compared to standard antioxidant,ascorbic acid.The results revealed that the IC50 values of A.cepa bulb extract for DPPH,hydroxyl,superoxide radical scavenging activities were 195.2±0.2,374.7±0.4 and 182.5±1.7g/mL,respectively.Liver injury was induced by 40%ethanol administration(3.76 g/kg bw,orally)for 25 days.In two different sets of experiments,the A.cepa extracts(100,300 and 600 mg/kg bw)and silymarin(100 mg/kg bw)were administered orally in preventive and curative models.Ethanol administration caused severe hepatic damage in rats as evidenced by elevated serum aspartate aminotransferase(AST),alanine aminotransferase(ALT),alkaline phosphatase(ALP)and total bilirubin levels.The A.cepa and silymarin administration prevented the toxic effect of ethanol on the above serum parameters in both preventive and curative models.The present study concludes that aqueous extract of A.cepa bulb has significant antioxidant and hepatoprotective activity against ethanol induced hepatotoxicity.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved.