Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/3943
Title: Chemical composition and hepatoprotective effects of polyphenolic fraction from Rivea hypocrateriformis in paracetamol induced liver damage in Wistar albino rats
Authors: Godipurge S.S
Biradar N.J
Biradar J.S
Mahurkar N.
Keywords: Antioxidant
Hepatoprotective
HPLC
Phenolic
Rivea hypocrateriformis
Issue Date: 2016
Publisher: Innovare Academics Sciences Pvt. Ltd
Citation: International Journal of Pharmacy and Pharmaceutical Sciences , Vol. 8 , 10 , p. 228 - 234
Abstract: Objective: This study was designed to chemical composition and hepatoprotective effects of a polyphenolic fraction of aerial parts of R. hypocrateriformis (PPFRH). It was shown to exhibit strong in vitro lipid peroxidation and scavenging activity against hydroxyl radical. Methods: The chemical composition of a polyphenolic fraction of R. hypocrateriformis was analyzed by High-performance liquid chromatography method. Hepatocellular injuries induced by paracetamol were assessed by liver damage in Wistar albino rat; the hepatoprotective effect was evaluated by biochemical parameters in rat serum, antioxidant hydroxyl radical scavenging activity and lipid peroxidation in liver tissue. Results: The polyphenolic fraction of aerial parts of R. hypocrateriformis for lipid peroxidation is significantly (p<0.05). In the hepatoprotective activity of liver enzymes and hepatic necrosis were significantly (p<0.001) closer to paracetamol. The correlation coefficient between the hydroxyl scavenging radical and total phenolic and flavonoid contents were found to be R² = 0.9045 and R² = 0.8876 suggesting the contribution of phenolic and flavonoid compounds of the polyphenolic fraction of aerial parts of R. hypocrateriformis by 90% and 88% to its radical scavenging activity. Conclusion: The polyphenolic fraction of aerial parts of R. hypocrateriformis possesses a significant protective effect against acute hepatotoxicity induced by paracetamol and which may be due to the phenolic and flavonoid components. © 2016 The Authors.
URI: 10.22159/ijpps.2016v8i10.13606
http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/3943
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