Hepato- and neuro-protective effects of watermelon juice on acute ethanol-induced oxidative stress in rats

Publication date: 2016 Source:Toxicology Reports, Volume 3 Author(s): Omolola R. Oyenihi, Blessing A. Afolabi, Ayodeji B. Oyenihi, Olusegun J. Ogunmokun, Oluwafemi O. Oguntibeju Chronic and acute alcohol exposure has been extensively reported to cause oxidative stress in hepatic and extra-hepatic tissues. Watermelon (Citrullus lanatus) is known to possess various beneficial properties including; antioxidant, anti-inflammatory, analgesic, anti-diabetic, anti-ulcerogenic effects. However, there is a lack of pertinent information on its importance in acute alcohol-induced hepato- and neuro-toxicity. The present study evaluated the potential protective effects of watermelon juice on ethanol-induced oxidative stress in the liver and brain of male Wistar rats. Rats were pre-treated with the watermelon juice at a dose of 4ml/kg body weight for a period of fifteen days prior to a single dose of ethanol (50%; 12ml/kg body weight). Ethanol treatment reduced body weight gain and significantly altered antioxidant status in the liver and brain. This is evidenced by the significant elevation of malondialdehyde (MDA) concentration; depletion in reduced glutathione (GSH) levels and an increased catalase (CAT) activity in the brain and liver. There was no significant difference in the activity of glutathione peroxidase (GPX) in the liver and brain. Oral administration of watermelon juice for fifteen (15) days prior to ethanol intoxication, significantly reduced the concentration...
Source: Toxicology Reports - Category: Toxicology Source Type: research