Counteracting Paracetamol-Induced Hepatotoxicity with Black Shallot Extract: An Animal Model Investigation http://www.doi.org/10.26538/tjnpr/v8i1.24

Abstract

Black shallot is a novel product of shallots (Allium ascalonicum L.), a traditional plant used worldwide for both culinary and folk medicinal purposes through controlled temperature and humidity fermentation. Paracetamol, a commonly used pain reliever and fever reducer, is a leading cause of poisoning in children and can result in liver failure. This study investigates the hepatoprotective effects of black shallot against acute paracetamol-related toxicity. Swiss albino mice were divided into six treatments and administered normal saline (10 mL/kg), N-acetylcysteine (50 mg/kg), and black shallot extract (EAAS) at doses of 200, 300, and 400 mg/kg for seven days, followed by paracetamol (PCM, 3000 mg/kg). Liver toxicity assessments were conducted 48 hours after PCM administration. The total phenolic and flavonoid contents of EAAS were found to be 22.74 mg/100g and 38.3 mg/100g, respectively. EAAS significantly reduced (p < 0.05) WBC counts, serum bilirubin levels (0.44 ± 0.02 µmol/L), and liver enzyme activities (AST, ALP, and ALT), as well as MDA levels (1.87 ± 0.07 nmol/mg protein) mediated by PCM. Similarly, EAAS significantly increased (p < 0.05) the activities of CAT (13.73 ± 1.07 mM/min/g tissue), GSH (4.01 ± 0.04 nM/mg tissue), and SOD (22.39 ± 4.27 mM/min/mg tissue) in PCM-intoxicated mice. Morphological and histological changes related to PCM-induced liver toxicity were also improved by EAAS. Overall, the oxidative and histological evaluations suggest that black shallot extract may have a preventive effect against acute paracetamol-induced liver damage.