The effects of Artemisia aucheri extract on hepatotoxicity induced by thioacetamide in male rats

Document Type: Short communication


1 Department of Biology, Arsanjan Branch, Islamic Azad University, Arsanjan, I. R. Iran

2 Department of Physiology, Arak University of Medical Sciences, Arak, I. R. Iran

3 Department of Biology, Damghan Branch, Islamic Azad University, Damghan, I. R. Iran


Objective: Liver is an important organ that is exposed to many oxidant and carcinogenic agents, thus antioxidant compounds are beneficial for liver health. Artemisia contains flavonoid compounds and anti-diabetic, antioxidant, and anti-inflammatory properties. Due to possessing terpene and sesquiterpene compounds, this plant has antioxidant properties. This study was done to investigate the effects of Artemisia plant extract on thioacetamide-induced hepatotoxicity in Wistar rats.
Materials and Methods: For induction of hepatotoxicity, 50 mg/kg thioacetamide was injected intraperitoneally (i.p).After extraction and purification, the hydroalcoholicextract was injected i.p. at 100, 200, and 300 mg/kg doses for 21 days together with thioacetamide at 50 mg/kg dose in the last 3 days. After blood sampling and separation of serum, alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), albumin, and total protein concentrations were measured.
Results: Significant decreases in aminotransferase and alkaline phosphatase activities and significant increases in the concentration of albumin and total protein in groups treated with the extract compared with thioacetamide-treated group were observed (p<0.05).
Conclusion: The results indicate that protective effects of Artemisia extract against the thioacetamide-induced hepatotoxicity may be due to its ability to block the bioactivation of thioacetamide, primarily by inhibiting the activity of Cyp450 and free radicals. Artemisia possesses quercetin. Studies have demonstrated that quercetin inhibits lipid peroxidation and as an antioxidant can inhibit lipid peroxidation.


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