Pre-Exposure to <i>Dennettia tripetala</i> Ethanolic Fruit Extract Prevents Biochemical Alterations in Rats Subsequently Exposed to a Single Dose of Carbon Tetrachloride

Abstract

Dennettia tripetala (DT) is consumed in West Africa as a spice. It is also used in traditional medicine for treating cough, fever and other ailments. Its fruits have been shown to possess phytochemicals with proven antioxidant capabilities. DT roots elicit in vitro antioxidant capabilities similar to that of ascorbic acid. In this study, we evaluated the potency of the ethanol extract of DT fruits in preventing liver damage induced by a single oral administration of Carbon tetrachloride (CCl 4 ). Thirty female Wistar albino rats were randomized into six groups of five animals each: Group A served as control, Groups B-D were given increasing doses (250, 500 and 1000mg/kg b.w respectively) of DT extract for 14 days by gavage; on day 15, they were given CCl 4 (3ml/kg bw) by gavage. Group E was given the highest dose of DT for 14 days without CCl 4 while Group F was given only CCl 4 on day 15. Administration of CCl 4 resulted in liver and kidney injury detected as significant increases in plasma ALT, AST, ALP and GGT activities as well as plasma total protein, urea, creatinine, plasma and liver triglyceride and cholesterol as well as liver and kidney malondialdehyde concentrations. CCl 4 also caused a reduction in liver and kidney SOD and catalase activities as well as plasma albumin concentration. Pre-treatment with Dennetti a t ripetala however, significantly prevented damage to the liver and kidney. Under the conditions of this study, D ennettia tripetala shows potential in preventing liver and kidney damage and has no noticeable side effects.