Experimental study of antioxidant and hepatoprotective effects of clove and cardamom in ethanol induced hepatotoxicity

ABSTRACT

Long-term use of ethanol results in serious liver damage. The contribuling mechanism still remains uncertain. However, there is accumulating evidence that alcohol toxicity may be associated with increased free radical production, increased oxidative stress and increased lipid peroxidation. The present study aimed to evaluate the hepatoprotective and anlioxidant effects of clove [Fugenia Caryophyllata-Syzygium aromaticum] and cardamom [Amomum Subulatum.] against ethanol induced hepatotoxicity in rats. Forty white albino rats were classified into four groups Group 1 served as control. Group II received ethanol [3gm/kg] for three weeks, whereas Group III and IV received extract of cardamom and cloves [500mg/kg] for one week followed by extract of cardamom and cloves one hour before ethanol administration for three weeks. The hepatotoxic of ethanol and the hepato-protecive effect of cardamom and clove were estimated by their effects on the liver function test, serum lipid profile, levels of lipid peroxidation product malonaldehyde [MDA], the acivity of two liver antioxidant enzymes superoxide dismutase [SOD], and glutathione reductase [GSH-Rd] and liver trace element levels. Our results showed that ethanol feeding caused elevation of serum liver enzymes and serum total lipid, total cholesterol and triglyceride levels. Also, there was significant increase in lipid peroxidation product, malonaldehyde [MDA], and decrease in anlioxidant enzyme, trace element levels in liver homogenate. On the other hand, the hepatoprotective effect of cardamom and clove was reflected by the significantly lower level of liver enzymes and serum lipid profile in rats pretreated with their extract before ethanol. On the other hand, MDA level was significantly reduced as compared to ethanol fed group, whereas, levels of SOD, and GSH-Rd activity and trace element level were significantly increased by clove and cardamom pretreatment. All these effects were more pronounced with clove compared to cardamom reflecing its potent antioxidant activity compared to cardamom. It can be concluded that ethanol induced hepatotoxic effect can be counteracted by clove and cardamom feeding and the anlioxidant effect of clove is more powerful than cardamom