Protective Effect of Cocoa Extract on Ethanol Induced Liver Injury in Sprague-dawley Rats

Abstract

Cocoa is a rich source of dietary polyphenol, highly potential antioxidant against free radicals. This study was designed to identify the effect of cocoa polyphenol extract in protecting from ethanol-induced liver injury in rats. Fifty male Sprague-dawley rats were divided into five groups fed with or without ethanol (4 g/kg/d), cocoa extract (300 mg/kg/d) and silymarin (200 mg/kg/d) continuously for 3 weeks using an enteral feeding protocol. All treatments were given orally every day for three weeks and continuously supply food and water ad libitum. Results showed that cocoa extract (CE) from unfermented cocoa beans had a total polyphenol content of 335.70±27.51 mg GAE/g and 38.10±4.52 mg CaE/g. Meanwhile, analysis normal phase-high performance liquid chromatography shows CE contains 59.47±9.44 mg/g and 14.69±1.63 mg/g of epicathechin and catechin, respectively, which is three fold higher compared to commercial cocoa powder. It also contains 59.69±2.15 mg/g theobromine which also three fold higher compared to caffeine 19.87±1.37 mg/g. In vitro study showed cocoa extract contains high antioxidant activities by 91.9±1.00 % against superoxide scavenging system (O 2-) and 97.7±0.15% against α-α-diphenyl-β-picrylhydrazyl radical (DPPH) systems. In vivo study showed increasing level in both liver function enzymes, aspartase aminotransferase (AST) and alanine aminotransferase (ALT) in ethanol intoxication by 116.80±5.23 mmol/L and 56.37±2.71 mmol/L, respectively. Ethanol intoxication was blocked by cocoa extract nearly 89.95±1.18 mmol/L and 46.75±0.74 mmol/L, respectively, and it was comparable with SDT group for both enzymes AST and ALT by 112.19±6.02 mmol/L and 42.49±0.62 mmol/L, respectively. Furthermore, ethanol groups showed significantly lower (p<0.05) of glutathione level by 0.29 ±0.03 µmol/g, however cocoa extract with antioxidant defense system either direct or indirectly protect liver injury by increasing glutathione level at 0.53±0.02 µmol/g. As a result, cocoa extract shows its potential as antioxidant agents to protect ethanol-induced liver injury.

Assessment of hepatorenal biochemical indices in male Sprague Dawley rats preceding concurrent oral administration of Ghana alcoholic bitters and natural cocoa powder

“…16 Similarly, a previous report in Ghana among 60 total abstainers, 56 social drinkers and 100 alcoholics, indicated that GGT and AST were sufficiently sensitive to detect chronic alcoholics and that the serum GGT and AST showed a progressive increase with increasing alcohol intake. 17 The enzymes AST and ALT were also found to increase in a study by Shair et al 18 The present study, though not statistically significant, it showed the AST and GGT values were numerically higher in the alcoholic bitters group than the control, NCP only and co-administered groups. Typically, elevated ALT and AST levels reflect the extent of hepatocellular injury while elevated serum ALP and GGT levels indicate the extent of impaired bile flow or cholestasis.…”

Influence of Extractive Solvents on the Chemical Composition and Antioxidative Properties of Blends from Carica papaya Leaves and Alkalized Cocoa Powder

“…Meanwhile, its leaf extracts have been exploited as an aboriginal remedy for various disorders, including cancer and infectious diseases. − Cocoa ( Theobroma cacao L.) belongs to the Sterculiaceae family and serves as an important economic crop in many African and Asian countries. , Cocoa powder has been used as a curative agent in the pathogenesis of several chronic diseases . For instance, approximately two spoons of cocoa powder in a cup of water or milk was used as a palliative treatment for Parkinson’s disease, mastitis, − liver diseases, sexual dysfunction, fever, cystitis, cold, burns, asthma, bronchitis, diabetes, and obesity. − In combination with other materials, a cocoa drink has been found to decrease the level of cholesterol in rats …”