protective effect of some polyphenolic compounds on lipopolysaccharide-induced hepatitis in D-galactosamine sensitized rats

ABSTRACT

To study the hepatoprotective effect of teas and cocoa extracts against liver injury and to know the potent effect of each in protecting the liver from Lipopolysaccharide-induced hepatitis in D-galactosamine sensitized rats. Rats were divided into eight groups; group I received saline, groups II, III and IV received black tea, green tea and cocoa extracts respectively orally for one month; group V received saline, groups VI, VII and VIII received black tea, green tea and cocoa extracts respectively orally for one month before induction of hepatitis. Indicated that the prophylactic study significantly improved serum hepatic enzymes; liver oxidants/antioxidants profile and serum tumor necrosis factor-a levels compared to DGa1N / LPS group. Green tea extract showed the maximum improvement in liver enzymes and oxidants/antioxidants profile in prophylactic groups. Also cocoa extract showed the maximum improvement in tumor necrosis factor-a levels compared to green and black tea prophylactic groups. The antihepatotoxic effect of teas and cocoa was attributed to their free radical scavenging antioxidants [catechins, epicatechins and procyanidins] which protected the liver from oxidative damage