Protective Effect of Hydro-Alcoholic Extract of Pistacia Vera on Liver Enzymes Following Induction of Hepatotoxicity in Rats

The etiology of some liver diseases is unknown, but oxidative stress has an important role in liver pathogenesis. Pistachio (Pistacia Vera) has compounds with known antioxidant properties, including coenzyme 10, vitamin E and beta-carotene. This study designed to evaluate protective effect of hydro-alcoholic extract of Pistacia Vera on liver enzymes following induction of hepatotoxicity.
In this experimental study 40 male rats (200-250 g) were divided into five experimental groups. Carbon tetrachloride (CCl4) was used to induce hepatic toxicity. In normal group, no intervention was done. Vehicle group received intraperitoneal injection of 50% CCl4. Treatment groups were gavaged by three doses of Pistacia Vera hydro-alcoholic extract (10, 50 and 100 mg/kg) for 1 month. Plasma activity of aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), total blood protein, plasma concentration of high density lipoprotein (HDL) and low density lipoprotein (LDL) were measured.
Gavage of different doses of pistachio extract in rats poisoned by CCl4 leads to decrease in plasma activity of AST and ALT and also the plasma concentration of LDL, while the plasma activity of ALP and plasma concentration of total protein and HDL were not changed in these animals.
Result of this study demonstrated that chronic gavage of pistachio hydro-alcoholic extract could decrease hepatotoxicity induced by CCl4. More investigation is needed for possible clinical usage of pistachio on liver insufficiency.