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Hepatoprotective Activity of Camellia Sinensis and Its Possible Mechanism of Action
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Singaravel Sengottuvelu   , Srinivasan Duraisami , Jothivel Nandhakumar , Rasilingam Duraisami , Mani Vasudevan |
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Abstract: (1695 Views) |
| The present study appraised the hepatoprotective activity of aqueous extract of Camellia sinensis leaves and its possible mechanism of action against carbon-tetrachloride-induced liver damage. Liver damage was induced by intraperitoneal administration of equal mixture of carbon tetrachloride and olive oil (50 % v/v, 0.5 ml/kg ) in male Wistar rats (150-220g) once daily for 7 days and the extent of damage was studied by assessing biochemical parameters such as alanine amino transferase (ALT), aspartate amino transferase (AST), alkaline phosphatase (ALP), total protein and albumin in serum and concentrations of lipid peroxides (LPO), glutathione (GSH), catalase (CAT) and superoxide dismutase (SOD) in liver . The aqueous extract of Camellia sinensis (100 mg and 200 mg/Kg) were administered orally to the animals with hepatotoxicity induced by carbon tetrachloride and its effects on biochemical parameters were compared with Vitamin E (100 mg/Kg) treated animals. Histopathological studies of the experimental animal were also done. Camellia sinensis 100 and 200mg/kg results in significant reduction in serum hepatic enzymes and liver lipid peroxide which were increased by carbon tetrachloride. There was significant increase in serum total protein, albumin and liver GSH, SOD and CAT when compared to those in rats treated by carbon tetrachloride . The antioxidant activity of Camellia sinensis (100 and 200mg/Kg) were comparable with the effects of Vitamin E (100mg/Kg). Histopathological changes (congestion of central vein, centrilobular necrosis and sinusoidal congestion) induced by carbon tetrachloride were prevented to a moderate extent in Camellia-sinensis -treated rats. Taking together, Camellia sinensis protectes the liver from carbon-tetrachloride-induced damage. Probable mechanism of its action may be due to its anti-oxidant property . |
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Article Type: Research Article |
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