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Protective effects of anthocyanins from purple sweet potato on acute carbon tetrachloride-induced oxidative hepatotoxicity fibrosis in mice

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The present study was designed to evaluate the antioxidant activities of anthocyanins obtained from purple sweet potato (PSPAs) and their protective effect on hepatic fibrosis induced by carbon tetrachloride (CCl4) administration in mice. Anthocyanins are natural food colorants. PSPAs showed high scavenging effects against 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH) and . Tested mice were orally treated with PSPAs every day for three weeks and in combination with CCl4 at last. The results indicated that treatment with CCl4 caused hepatotoxicity which was assessed by an increase in the levels of relative liver weight, serum aspartate aminotransferase and alanine aminotransferase, as well as in hepatic lipid peroxide malondialdehyde. Moreover, the activities of superoxide dismutase and glutathione peroxidase were found reduced. However, these changes were inhibited by the treatment with PSPAs prior to the administration of CCl4. The biochemical alternations were accompanied by histopathological changes, such as vacuolization, necrosis and congestion. In conclusion, the present finding revealed that PSPAs' administration can effectively improve liver damage caused by CCl4, and may be supported to be used as a therapeutic option and the prevention of hepatic fibrosis.
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Keywords: anthocyanins; antioxidant effect; carbon tetrachloride; hepatic fibrosis; hepatoprotection; purple sweet potato

Document Type: Research Article

Affiliations: 1: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230009, China 2: Anhui Key Laboratory of Intensive Processing of Agricultural Products, Hefei, 230009, China

Publication date: March 3, 2016

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