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A. K. Dolui , N. Das

Abstract

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D. Bhattacharyya , R. Mukherjee , B. Mazumder , S. Pandit , N. Das , T. K. Sur

Abstract

Objective: To study the role of Himoliv (HV), a polyherbal preparation on the prevention of liver damage caused by galactosamine. Materials and methods : The rats were pretreated with HV (1ml/kg), and silymarin (25 mg/kg) orally for 9 days. Liver damage was induced in all rats except control with galactosamine at the dose of 200 mg/kg, i.p. on the day 7. Two days later, glutamate oxaloacetate transaminase (GOT), glutamate pyruvate transaminase (GPT) and alkaline phosphatase (ALP) in serum were estimated. The concentration of malondialdehyde (MDA), superoxide dismutase (SOD) and protein in liver were also noted. Histopathological studies were also done to confirm the biochemical changes. Results : There was a significant elevation of hepatic enzyme (GOT, GPT and ALP) levels in serum after 48 h of galactosamine treatment, in comparison to normal control. These findings were reversed with HV pretreatment. Galactosamine treatment caused significant elevation in MDA concentration and reduction in SOD concentration when compared to control group. But, HV pretreatment showed significant reduction of MDA production and elevation of SOD concentration. These effects were very much similar to those of silymarin treated group. Histopathological studies also supported the biochemical findings. Conclusions: The results confirm the hepatoprotective activity of HV. It also provides a basis for the clinical use of HV in several clinical conditions involving liver diseases.

Keywords

Hepatoprotective Effect, Galactosamine, Free Radicals, Lipid Peroxidation, Liver

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N. Das ¹, K. C. Dora ¹, S. Chowdhury ¹

Affiliations
1 Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata - 700 094, IN

Abstract

Fish food products are mainly prepared from marine fish and shellfish even though in a few countries of Asia and Africa, fresh water fishes are also utilized for the purpose. Fish can be preserved by many methods but canned foods can be stored at room temperature for long periods. These are cooked foods and hence instantly available for consumption with little or no further preparation for the table.

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