Protective effects of kombucha tea and silimarin against thioacetamide induced hepatic injuries in wistar rats

摘要

Plants consumed by human contain thousands of phenolic compounds. The effects of dietary polyphenols is of great interest due to their antioxidative and possible anticarcinogenic activities. Liver is one of the organ in the body exposed to many of oxidant and carcinogen agents; therefore; the antioxidant compounds are beneficial for liver healt. In this study the hepatoprotective effects of Kombucha tea and silimarin and thioacetamide (TAA) induced liver toxicity in wistar rats are investigated and compared. In this study we used 36 male white wistar rats groups of six: (control group, group of treated with thioacetamide (TAA) for 3weeks, group treated with TAA and Kombucha tea (for 3 weeks), groups treated with Kombucha tea (for 3 weeks) and TAA, group of treated with TAA and silimarin (for 3 weeks), group of treated with TAA, silimarin and Kombucha tea (for 3 weeks). The level of serum aspartate transaminase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP) Lactate dehydrogenase(LDH), total bilirubin monitored to assess hepatotoxicity and hepatoprotection. The data here showed that TAA significantly has increase AST, ALT, ALP, LDH butnot the same for bilirubin. The treatment by silimarin and Kombucha tea produced a significant reduction in serum enzyme levels (AST, ALT, ALP, LDH) and reduction in bilirubin content. The results show that the protective effects of silimarin and Kombucha tea against the thioacetamide induced hepatotoxicity that may be due to the existence of polyphenol substances in the plants, these substances have an antioxidant function. © IDOSI Publications, 2013.