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IN-VITRO ANTIOXIDANT AND IN-VIVO HEPATOPROTECTIVE POTENTIAL OF PRUNUS AMYGLADUS BATSCH. G.D. Chaudhary, Shivali Singh, Priyanka Poonia and Vichitra Kaushik

IN-VITRO ANTIOXIDANT AND IN-VIVO HEPATOPROTECTIVE POTENTIAL OF PRUNUS AMYGLADUS BATSCH.

G.D. Chaudhary, Shivali Singh, Priyanka Poonia and Vichitra Kaushik

International Journal of Natural Product Science 2012: Spl Issue 1:188.

Abstract(RBIP-188)

The present work was to evaluate ethanolic extract of Prunus amygladus Batsch fruits for possible antioxidant and hepatoprotective activity. Antioxidant potential of the extract was evaluated by using DPPH radical scavenging method and TBARS. Hepatoprotective activity of the extract was evaluated by carbon tetrachloride induced liver damage model in rats. The extract demonstrated a significant dose dependent antioxidant activity comparable with ascorbic acid. DPPH scavenging activity showed IC50 of ethanol (90%) extract (62.27±0.3 μg/ml) when compared with ascorbic acid (8.53±0.02 μg/ml). The IC50 value of lipid peroxidation assay for ethanol (90%) extract and Butylated hydroxytoluene (BHT) were 75.55±0.005 μg/ml and 45.72±0.03 μg/ml respectively. Ethanol (90%) extract of Prunus amygladus Batsch fruits have significant antioxidant potential at par with standard antioxidant. In hepatoprotective activity study, CCl4 significantly increased the levels of serum glutamate pyruvate transaminase (SGPT), serum glutamate oxaloacetate transaminase (SGOT), alkaline phosphatase (ALP) and total bilirubin. Pre-treatment of the rats with ethanolic extract of P. amygladus (100, 200 and 400mg/kg; p.o.) inhibited the increase in serum levels of SGPT, SGOT, ALP and total bilirubin and the inhibition was comparable with silymarin (100mg/kg; p.o.). The result obtained in present study revealed that P. amygladus fruits have significant radical scavenging and hepatoprotective activity.
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