Chicory vs. Zinc: The Protective Role in Alcohol-Induced Acute Liver Injury

Abstract

Background: Ethanol is a natural product of plant fermentation. It is used as an antibacterial substance, food addictive, and alcoholic beverages. Excessive consumption of ethanol can lead to degenerative effects in many organs. Aim: T0 compare between the effect of zinc and chicory (Cichorium intybus) as protective agents in alcohol-induced liver damage. Material and Methods: Forty male albino rats (150-200g) were divided into four groups (10 rats each):group1(control group), group 2:rats were treated with 1ml /kg/BW of 70% ethanol orally by stomach gavage, group 3: rats were treated with 1ml/kg/BW of 70% ethanol and 5 mg/kg/day of zinc sulfate orally by stomach gavage for and, group 4: rats treated with 1ml/kg/BW of 70% ethanol orally by stomach gavage and chicory within the diet for consecutive 5 days. The animals will be anesthetized and subjected to intracardiac normal saline 0.9% NaCl. Liver specimens were extracted for further processing. Results: vasodilatation in portal vein congestion of the hepatic sinusoids and degenerative changes of the hepatocytes. In group III, there was no inflammatory signs, but more damage was detected in hepatic parenchyma. Chicory treated samples had no signs of inflammation. hepatic parenchyma had a mild degree of degeneration. Conclusion: excessive consumption of alcohol lead to acute liver damage and both zinc and chicory had a protective role in decreasing signs of liver damage, but chicory was more protective than zinc in the preservation of liver tissue against damage.