Synergetic Hepatoprotective Effect of Phenolic Fractions Obtained from Ficus Carica Dried Fruit and Extra Virgin Olive Oil on CCL4-Induced Oxidative Stress and Hepatotoxicity in Rats

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• 作者：Aicha Debib ; Montserrat Dueñ ; as ; Meddah Boumediene ; Ramzi Ahmad Mothana ; Alioui Latifa and Meddah Aicha Tir-Touil
• 刊名：Journal of Food Biochemistry
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：40
• 期：4
• 页码：507-516
• 全文大小：166K
• ISSN：1745-4514

文摘

This study aimed to investigate the possible hepatoprotective effect of the Ficus carica dried fruits, extra virgin olive oil and their phenolic fractions on CCl₄-induced oxidative stress and hepatotoxicity in rats. Administration of extra virgin olive oil (EVOO) (3.0 g/kg/day) per oral (p.o.) and their methanol extract (MEEVOO) (2.1 mg/kg/day) intravenously (i.v.) for 7 days significantly prevented CCl₄-induced elevation of levels of serum glutamate pyruvate transaminase (GPT), glutamate oxaloacetate transaminase (GOT) and alkaline phosphatase (ALP). The methanol dried fig extract (MEDF) (38.07 mg/kg/day, i.v.) was found to be more hepatoprotective than the dried figs (DF) (4 g/kg/day, p.o.). Administration of MEEVOO with the MEDF significantly prevented CCl₄-induced elevation of levels of serum GPT, GOT and ALP. Treatment of rats with CCl₄ led to a marked increase in lipid peroxidation as measured by malondialdehyde (MDA). Hepatic antioxidant enzyme, Catalase (CAT) was significantly decreased in all treated animals.