Hepatoprotective potentials of Phyllanthus amarus against ethanol-induced oxidative stress in rats

Faremi, Toyin Y.; Suru, Stephen Monday; Fafunso, M.; Obioha, Udoka E.

doi:10.1016/j.fct.2008.04.022

Cited by 73 publications

(37 citation statements)

References 22 publications

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“…Indeed, polyphenol intake had no significant effects on oxidative damage and significantly decreased antioxidant defences. Lower oxidative damage as a result of polyphenol consumption has been reported by studies examining the oxidative status of animals consuming ethanol (Devipriya et al, 2007(Devipriya et al, , 2008Faremi et al, 2008;Kasdallah-Grissa et al, 2007). In contrast to these studies, ethanol consumption per se was not associated with pro-oxidant effects in our study.…”

Section: Effects Of Fruit Ripening Stage In the Presence Of Polyphenolscontrasting

confidence: 80%

“…Such adverse effects may, however, be reduced if frugivorous animals are able to benefit from antioxidant compounds present in fruit if ingested along with ethanol (Beaulieu and Schaefer, 2013). Indeed, several studies have shown that the pro-oxidant effects of ethanol disappear when it is consumed together with antioxidant compounds such as polyphenols (Devipriya et al, 2007(Devipriya et al, , 2008Faremi et al, 2008;Kasdallah-Grissa et al, 2007). Moreover, the solubility and the absorption of polyphenols can be enhanced when consumed in combination with ethanol (Manach et al, 2004;Scholz and Williamson, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Feeding on ripening and over-ripening fruit: interactions between sugar, ethanol and polyphenol contents in a tropical butterfly

Beaulieu

Franke

Fischer

2017

Journal of Experimental Biology

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In ripe fruit, energy mostly derives from sugar, while in over-ripe fruit, it also comes from ethanol. Such ripeness differences may alter the fitness benefits associated with frugivory if animals are unable to degrade ethanol when consuming over-ripe fruit. In the tropical butterfly Bicyclus anynana, we found that females consuming isocaloric solutions mimicking ripe (20% sucrose) and over-ripe fruit (10% sucrose, 7% ethanol) of the palm Astrocaryum standleyanum exhibited higher fecundity than females consuming a solution mimicking unripe fruit (10% sucrose). Moreover, relative to butterflies consuming a solution mimicking unripe fruit, survival was enhanced when butterflies consumed a solution mimicking either ripe fruit supplemented with polyphenols (fruit antioxidant compounds) or over-ripe fruit devoid of polyphenols. This suggests that (1) butterflies have evolved tolerance mechanisms to derive the same reproductive benefits from ethanol and sugar, and (2) polyphenols may regulate the allocation of sugar and ethanol to maintenance mechanisms. However, variation in fitness owing to the composition of feeding solutions was not paralleled by corresponding physiological changes (alcohol dehydrogenase activity, oxidative status) in butterflies. The fitness proxies and physiological parameters that we measured therefore appear to reflect distinct biological pathways. Overall, our results highlight that the energy content of fruit primarily affects the fecundity of B. anynana butterflies, while the effects of fruit consumption on survival are more complex and vary depending on ripening stage and polyphenol presence. The actual underlying physiological mechanisms linking fruit ripeness and fitness components remain to be clarified.

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Section: Effects Of Fruit Ripening Stage In the Presence Of Polyphenolscontrasting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Feeding on ripening and over-ripening fruit: interactions between sugar, ethanol and polyphenol contents in a tropical butterfly

Beaulieu

Franke

Fischer

2017

Journal of Experimental Biology

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“…They were rinsed in distilled water to remove dirt. They were air dried and grounded to fine texture with laboratory mill and were extracted with methanol for [8][9][10] h, distilled and concentrated using steam bath and then stored for subsequent use.…”

Section: Plant Materialsmentioning

confidence: 99%

“…The treatment lasted for 28 days. The dose of ethanol, pineapple peel extract and the period of treatment were selected on the basis of previous studies by Faremi et al [8] .…”

Section: Animalsmentioning

confidence: 99%

Modulatory effect of pineapple peel extract on lipid peroxidation, catalase activity and hepatic biomarker levels in blood plasma of alcohol–induced oxidative stressed rats

Okafor

Erukainure

Ajiboye

et al. 2011

Asian Pacific Journal of Tropical Biomedicine

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“…There is increasing evidence that oxidative stress plays a vital role in pathogenesis of alcoholic liver disease (4)(5)(6)(7). During alcohol-induced oxidative stress, reactive oxygen species (ROS) are produced and it is extremely reactive.…”

Section: Introductionmentioning

confidence: 99%

Protective effect of Lysimachia christinae against acute alcohol-induced liver injury in mice

Wang

Zhang

et al. 2012

Biosci Trends

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Hepatoprotective potentials of Phyllanthus amarus against ethanol-induced oxidative stress in rats

Cited by 73 publications

References 22 publications

Feeding on ripening and over-ripening fruit: interactions between sugar, ethanol and polyphenol contents in a tropical butterfly

Feeding on ripening and over-ripening fruit: interactions between sugar, ethanol and polyphenol contents in a tropical butterfly

Modulatory effect of pineapple peel extract on lipid peroxidation, catalase activity and hepatic biomarker levels in blood plasma of alcohol–induced oxidative stressed rats

Protective effect of Lysimachia christinae against acute alcohol-induced liver injury in mice

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