Polyphenolic profiles and the in vivo antioxidant effect of nipa vinegar on paracetamol induced liver damage. Issue 68 (4th July 2016)

• Record Type: Journal Article
• Authors: Beh, Boon Kee; Mohamad, Nurul Elyani; Yeap, Swee Keong; Lim, Kian Lam; Ho, Wan Yong; Yusof, Hamidah Mohd; Sharifuddin, Shaiful Adzni; Jamaluddin, Anisah; Long, Kamariah; Alitheen, Noorjahan Banu
• Is Part Of: RSC advances. Volume 6:Issue 68(2016)
• Page Start: 63304
• Page End: 63313
• Publication Date: 2016-07-04
• Subjects: Chemistry -- Periodicals; 540.5
• DOI: 10.1039/c6ra13409b
• Languages: English
• ISSNs: 2046-2069

Abstract

Abstract : Nipa vinegar, which is rich in gallic acid and protocatechuic acid, has reverted the paracetamol-induced liver damage in mice by reduction of inflammation and oxidative stress. Abstract : Plant-based vinegar is proclaimed to have multiple health benefits due to the presence of polyphenol. However, not all vinegars have similar antioxidant activities. Nipa ( Nypa fruticans ) vinegar is one type of vinegar that has been widely consumed in Philippines and Malaysia. In this study, the antioxidant activity, polyphenolic acid profiles and antioxidant benefits to revert paracetamol-induced liver damage in mice in vivo have been evaluated. Nipa vinegar was found to contain antioxidant activity attributed to the presence of gallic acid, protocatechuic acid and 4-hydroxybenzoic acid. Continuous consumption of nipa vinegar for 14 days was able to recover the liver damage induced by paracetamol in a dosage dependent manner as indicated by the liver H&E histopathology, recovery serum liver profile (AST, ALT and ALP) and suppression of liver cytochrome P450 2E1 expression. These effects contributed to the antioxidant and anti-inflammatory effects of nipa vinegar. Similar to other types of vinegars, nipa vinegar, which is rich in polyphenolic acids, can contribute to in vivo anti-oxidation, anti-inflammation and liver protection effects in paracetamol treated mice.