In Vivo Attenuation of Acute CCl4 Hepatotoxicity by Alcoholic Red Wine

Abstract

The primary routes of potential human exposure to CCl₄ are inhalation, ingestion, and dermal contact. High exposure to CCl₄ can cause liver, kidney and central nervous system damage, and liver is especially sensitive to CCl₄ because of its role as the body’s principal site of metabolism. This study was carried out to investigate the hepatoprotective potentials of red wine in CCl₄ intoxicated rat. Twenty-five animals were divided into 5 groups comprising of the negative and positive control groups, Reference group which was treated with standard drug-quercetin (100μg/ml; 1ml/kg BW), a 4^th group which served as alcoholic red wine master control (500uL/ BW for 4 weeks), and another group of animals were pretreated with alcoholic red wine for 4 weeks before administering 1ml/kg body weight of CCl₄ after which the blood and liver were excised out for biochemical estimation. Hepatic damage due to CCl₄ intoxication was assessed by employing biochemical parameters; markers of hepatic oxidative damage were measured in terms of GSH and enzyme antioxidants (GST, CAT, SOD, GPx) levels. Antioxidant test assays, enzyme level and activities were carried out on the homogenized liver. The results indicated that there was ameliorative effect of the red wine against the toxic effect caused by CCl₄. It was observed that red wine exacted a potent amelioration when compared to the standard drug quercetin and this can be due to the presence of polyphenols working against the effect of the CCl₄ intoxication.

Keywords: Alcoholic red wine, Hepatotoxicity, CCl₃–CCl₄