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Issue 2, 2012
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Dietary agents in the prevention of alcohol-induced hepatotoxicty: preclinical observations

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Abstract

Long term alcohol consumption is one of the important causes for liver failure and death. To complicate the existing problem there are no dependable hepatoprotective drugs and a large number of patients prefer using complementary and alternative medicines for treating and managing hepatic complications. Almost 25 centuries ago, Hippocrates, the father of medicine, proclaimed “Let food be thy medicine and medicine be thy food.” Exploring the association between diet and health continues even today. Preclinical studies carried out in the recent past have shown that the commonly used dietary agents like Allium sativum (garlic), Camellia sinensis (tea), Curcuma longa (turmeric), Emblica officinalis (Indian gooseberry), Ferula asafoetida (asafoetida), Garcinia cambogia (Malabar tamarind), Glycine max (soyabean), Murraya koenigii (curry leaves), Piper betle (beetle leaf), Prunus armeniaca (apricot), Ocimum gratissimum (wild basil), Theobroma cacao (cocoa), Trigonella foenum-graecum (fenugreek) and Vitis vinifera (grapes) protect against ethanol-induced hepatotoxicity. Mechanistic studies have shown that the beneficial effects of these phytochemicals in preventing the ethanol-induced hepatotoxicity are mediated by the antioxidant, free radical scavenging, anti-inflammatory and anti-fibrotic effects. The present review for the first time collates the hepatoprotective effects of these agents and also emphasizes on aspects that need future research to establish their utility in humans.

Graphical abstract: Dietary agents in the prevention of alcohol-induced hepatotoxicty: preclinical observations

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Publication details

The article was received on 21 Aug 2011, accepted on 27 Oct 2011 and first published on 28 Nov 2011


Article type: Review Article
DOI: 10.1039/C1FO10170F
Citation: Food Funct., 2012,3, 101-109
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    Dietary agents in the prevention of alcohol-induced hepatotoxicty: preclinical observations

    A. R. Shivashankara, A. Azmidah, R. Haniadka, M. P. Rai, R. Arora and M. S. Baliga, Food Funct., 2012, 3, 101
    DOI: 10.1039/C1FO10170F

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