Ameliorative effect of parsley oil (Petroselinum crispum) against alcohol-induced hepatotoxicity and oxidative stress

Abstract

Objective The aim of the present study was to evaluate the protective role of parsley oil in experimental alcohol-induced hepatotoxicity. Materials and methods Alcohol-administered rats were pretreated with parsley oil (50 mg/kg body weight) three times per week for 3 weeks and alcohol (10%) three times per week (during the first 2 weeks of the experiment). Results It was found that alcohol led to a marked increase in serum alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, and γ-glutamyl transferase (γ-GT) activities. In terms of oxidative stress and the antioxidant defense system, the depleted hepatic glutathione content, glutathione-S-transferase, and catalase activities of alcohol-administered rats increased above normal levels as a result of pretreatment with parsley oil. However, whereas elevated lipid peroxidation was observed in alcohol-treated rats, pretreatment with parsley oil produced a detectable decrease in the lipid peroxidation level. Conclusion The natural plant components found in parsley could protect the liver against alcohol-induced hepatotoxicity and oxidative stress. However, further clinical studies are required to assess the safety and benefits of parsley oil in humans.