Coconut water vinegar ameliorates recovery of acetaminophen induced liver damage in mice

Abstract

BackgroundCoconut water has been commonly consumed as a beverage for its multiple health benefits while vinegar has been used as common seasoning and a traditional Chinese medicine. The present study investigates the potential of coconut water vinegar in promoting recovery on acetaminophen induced liver damage.MethodsMice were injected with 250 mg/kg body weight acetaminophen for 7 days and were treated with distilled water (untreated), Silybin (positive control) and coconut water vinegar (0.08 mL/kg and 2 mL/kg body weight). Level of oxidation stress and inflammation among treated and untreated mice were compared.ResultsUntreated mice oral administrated with acetaminophen were observed with elevation of serum liver profiles, liver histological changes, high level of cytochrome P450 2E1, reduced level of liver antioxidant and increased level of inflammatory related markers indicating liver damage. On the other hand, acetaminophen challenged mice treated with 14 days of coconut water vinegar were recorded with reduction of serum liver profiles, improved liver histology, restored liver antioxidant, reduction of liver inflammation and decreased level of liver cytochrome P450 2E1 in dosage dependent level.ConclusionCoconut water vinegar has helped to attenuate acetaminophen-induced liver damage by restoring antioxidant activity and suppression of inflammation.

Pregnancy and diet-related changes in the maternal gut microbiota following exposure to an elevated linoleic acid diet

“…In response to the HLA diet, we not only observed decreased abundance of Akkermansia but also of Sutterella, and increased abundance of Butyricimonas and Coprococcus. Alterations in the abundances of these bacteria in response to increased dietary lipid intake have been reported previously (3,26,32), indicating that all of these genera may be sensitive to the fatty acid content of the diet. Human pregnancy has previously been reported to reduce the individual (alpha) diversity of the gut microbiota in humans (21) and rodents (15).…”

Production of Antioxidant Rich Tomato Vinegar: An Alternative to Coconut Vinegar in Culinary Production

“…Moreover, as was reported by Nishidai et al [29], vinegar produced by different types of acetic acid bacteria strains may have different levels of antioxidant activities. According to a study done by Mohamed et al [30], the total phenolic content of coconut water vinegar was found to be 106.45±0.01 µg GAE/ml, and the results obtained in the current study are also in accordance with the reported value. Moreover, as was reported by Bakir et al [31], vinegar produced from grapes and apples was found to have a total phenolic content of 220 mg GAE/L and 160 mg GAE/l, respectively.…”

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“…Zulaikhah et al proved that the administration of 450 mL/day of TCW 30 days lowers MDA levels in traditional gold miners exposed to mercury 15 . Loki & Rajamohan reported that TCW was able to decrease MDA levels in CCl 4 -induced rats 13 . Agbafar et al, studies suggest that coconut water is capable of lowering MDA levels as lipid peroxidation markers 23 .…”

“…TCW can be used as ready to drink food product having natural health beneficial nutrients 20 . 13 . The study of Zulaikhah et al, proved that the administration of TCW 450 mL/day for 30 days increased SOD and GPx levels in traditional gold miners exposed to mercury 15 .…”

“…The finding of Bhagya et al, 4 proved that tender coconut water could reduce oxidative stress and improve antioxidant status characterized by decreased MDA levels, increased levels of antioxidant enzymes such as SOD, CAT, and GPx in mice fed fructose diet. Loki and Rajamohan showed that TCW has a beneficial effect, significantly lowering MDA levels and increasing levels of antioxidant enzymes such as SOD, CAT and GPx in carbon tetrachloride-induced rats (CCl 4 ) 13 . Similar research conducted by Anurag and Rajamohan 34 proved that tender coconut water improves mitochondria and provides protection against isoproterenol (free radical) induced damage.…”