Amelioration of Cisplatin-Induced Liver Toxicity Through Antioxidative Properties of Hydroalcoholic Extract of Pistachio Nuts in Mice

Pistachio are known for their medicinal properties and have many pharmacological effects such as antioxidant activity. This study aimed to investigate the effects of hydroalcoholic pistachio extract (PE) in the pathogenesis of cisplatin (Cis)-induced liver toxicity.

In this experimental study, 35 male mice were assigned randomly into four groups. Liver toxicity was induced in mice by intraperitoneal injection of Cis (20 mg/kg/day on the first day of the experiment). PE (10 and 100 mg/kg; p.o) was administered on day 1 (1 h before cisplatin injection) and continued for three consecutive days. At the end of the experiment, blood samples were obtained to measure serum levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP). Moreover, the activities of catalase (CAT) and glutathione peroxidase (GPx) in the liver tissue were evaluated

Cis increased the serum levels of AST, ALT, and ALP as well as decreasing the activities of CAT and GPx. Administration of PE at the dose of 10 mg/kg for four days showed a significant decline in the serum levels of AST and ALT. Treatment of Cis-treated mice with 100 mg/kg PE decreased the serum levels of AST, ALP, and ALT as well as increasing CAT and GPx activities in the hepatic tissue.

These findings demonstrate that PE could be an effective remedy for the prevention of cisplatin-induced liver dysfunction and oxidative damage in mice.