The protective effects of garlic oil on acute ethanol-induced oxidative stress in the liver of mice

• Autores: Tao Zeng, Cui-Li Zhang, Guang-Bing Pan, Sheng Zhao, Dan-Dan Dou, Xing Xin, Ke-Qin Xie
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 13, 2008, págs. 2238-2243
• Idioma: inglés
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• Resumen

  • BACKGROUND: Alcoholic liver disease is so serious that no effective therapies have been developed up to now. This study was conducted to elucidate the effects of garlic oil (GO) on acute ethanol-induced liver injury. Male Kun-Ming mice were orally administered GO (50, 100 or 200 mg kg−1) for 30 days and then ethanol (4.8 g kg−1). At 16 h after ethanol treatment the mice were sacrificed. Subsequent serum alanine aminotransferase (ALT), aspartate aminotransferase (AST) and triglyceride (TG) levels, hepatic malondialdehyde (MDA) and glutathione (GSH) levels and antioxidant enzyme activities were measured. Histopathological examination of mouse liver sections was performed by Sudan III staining. RESULTS: GO pretreatment significantly inhibited acute ethanol-induced increase in ALT, AST, TG and MDA and decrease in GSH in a dose-dependent manner. In the three GO groups the level of GSH increased by 10.3%, 15.8% (P < 0.05) and 25.5% (P < 0.01) respectively compared with that in the ethanol group. The activities of superoxide dismutase, catalase and glutathione reductase were increased markedly in the 200 mg kg−1 GO group (P < 0.01). Histopathological examination showed fewer fat droplets in liver sections of GO-pretreated mice. CONCLUSION: GO may have protective effects against acute ethanol-induced liver injury through restoration of the GSH level and enhancement of the activities of antioxidant enzymes. Copyright © 2008 Society of Chemical Industry