Effect of Punica and Silymarin on Hepatotoxicity Induced by Pesticides

Abstract

Background and Study Aim: Human beings are exposed to pesticides through consumption of contaminated food or exposure in the occupational environment. These compounds induce hepatotoxicity through generation of reactive oxygen species. There is much evidence indicating that natural substances from medicinal plants possess powerful antioxidant activities. The aim of the present study was to investigate the potential curative effects of punica and silymarin in rats exposed to fenitrothion. Materials and methods: Animals were randomly allocated into one of the following groups (n= 10): (C) control group treated with oral distilled water, 3 ml/kg/day for 42 days, (F4) oral fenitrothion, 10 mg/kg/day for 28 days, (F6) oral fenitrothion, 10 mg/kg/day for 42 days, (Pun) fenitrothion, 10 mg/kg/day for 42 days and oral punica juice 3ml/kg/day for 14 days starting from day 29 of fenitrorthion administration and (Sil) fenitrothion, 10 mg/kg/day for 42 days and oral silymarin, 100 mg/kg/day for 14 days starting from day 29 of fenitrothion administration. Activities of hepatic enzymes including alanine amino-transferase (ALT), aspartate amino-transferase (AST), alkaline phosphatase (ALP) were evaluated. Serum albumin and total bilirubin concentrations were measured. Catalase (CAT) activity, reduced glutathione (GSH) and malondialdhyde (MDA) content in liver were determined. Total phenolic and flavonoids content were assessed in plant samples. Results: Exposure to fenitrothion caused a significant increase in AST, ALT and ALP activities, total bilirubin concentration and a significant decrease in serum albumin. The hepatic antioxidant capacity was significantly lowered in fenitrothion- treated rats as compared to the control group (p<0.05). Treatment with punica or silymarin significantly ameliorated these changes. Conclusion: This study indicated the promising therapeutic potential of punica and silymarin against hepatotoxicity induced by pesticides. These effects could be attributed to their antioxidant properties.