Protective Role of Capsaicin against Sodium Fluoride-induced Oxidative Damage of Liver in Rats
Keywords:Antioxidant, Capsaicin, Fluoride, Hepatotoxicity, NaF, Oxidative Stress
AbstractCapsaicin, a bioactive component of hot chili pepper, is a potent antioxidant and effective in ailments of diverse health problems. The present study evaluated the possible protective effectiveness of capsaicin (Caps) against sodium fluoride (NaF) - induced oxidative damage in liver tissue. Rats treated with NaF (10.3mg/kg b.wt/day) orally for five weeks showed marked elevation of serum level of ALT, AST and bilirubin which are the biochemical markers of liver lesions. Results also showed that NaF exposure significantly elevated LPO level and NO generation in the liver with a parallel significant decline in activities of SOD, CAT, and content of GSH. While, Caps supplementation (0.5 mg/kg b.wt/day) was significantly reversed the NaF-induced oxidative stress; amended AST, ALT levels and bilirubin content; and restored normal histology of the liver. Therefore, it can be concluded that Caps plays a protective role against hepatic toxicity produced by NaF exposure.
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