Ameliorative effect of pumpkin oil (Cucurbita pepo L.) against alcohol-induced hepatotoxicity and oxidative stress in albino rats

ObjectiveThe aim of the present study was to evaluate the protective role of pumpkin oil on experimental alcohol – induced hepatotoxicity.Materials and methodsRats are divided into three groups of 10 animals each. Group one (G1) was the control group is orally given distilled water for 4 weeks. Group two (G2) is given absolute ethyl alcohol (10%) in drinking water for 4 weeks. Group three (G3) alcohol– administered rats were pretreated with pumpkin oil (50 mg/kg body weight) three times per week for three weeks and alcohol (10%) three times per week (at the first two weeks of the experiment).ResultsAlcohol caused a marked rise in serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP) and gamma glutamyl transferase (γGT) activities. Concerning oxidative stress and antioxidant defense system, the depleted hepatic glutathione content, glutathione-S-transferase and catalase activities of alcohol-administered rats were potentially increased above normal levels as a result of pretreatment with pumpkin oil. However, while elevated lipid peroxidation was noticed in alcohol treated rats, pretreatment with pumpkin oil produced a detectable decrease in lipid peroxidation level.ConclusionThe natural plant components found in pumpkin could improve the liver against alcohol-induced liver toxicity and oxidative stress. However, further clinical studies are required to assess the safety and benefits of pumpkin oil in human beings.