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The effects of anthocyanins obtained from purple sweet potato (PSPAs) on hepatic fibrosis were studied in mices. Anthocyanins are natural food colorants. PSPAs showed high scavenging effects against 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH). Tested mice were orally treated with PSPAs every day for 3 weeks and in combination with CCl4 at last. The results indicated that treatment with CCl4 caused hepatotoxicity which was assessed by an increase in the levels of relative liver weight, serum aspartate aminotransferase and alanine aminotransferase, as well as in hepatic lipid peroxide malondialdehyde. Moreover, the activities of superoxide dismutase and glutathione peroxidase were found reduced. However, these changes were inhibited by the treatment with PSPAs prior to the administration of CCl4. The biochemical alterations were accompanied by histopathological changes, such as vacuolization, necrosis and congestion. In conclusion, the present finding revealed that PSPAs' administration can effectively improve liver damage caused by CCl4, and has the potential to be used as a therapeutic option and the prevention of hepatic fibrosis.
Source: Man Zhanga, Li-Jun Panb, Shao-Tong Jiangb & Yu-Wen Moa. 2015. Protective effects of anthocyanins from purple sweet potato on acute carbon tetrachloride-induced oxidative hepatotoxicity fibrosis in mice. Food and Agricultural Immunology. http://www.tandfonline.com
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