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