Therapeutic potential of resveratrol, a polyphenol in the prevention of liver injury induced by diethylnitrosamine (DEN) through the regulation of inflammation and oxidative stress | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 12 (2024): December 2024 / Research Articles Therapeutic potential of resveratrol, a polyphenol in the prevention of liver injury induced by diethylnitrosamine (DEN) through the regulation of inflammation and oxidative stress Authors Arshad Husain Rahmani Hajed Obaid A Alharbi Amjad Ali Khan Ali Yousif Babiker M. Moshahid Alam Rizvi DOI: https://doi.org/10.31989/ffhd.v14i12.1502 Abstract Background: Resveratrol (RES) is an essential polyphenolic compound found in various foods, including vegetables, fruits, and chocolate. Its antioxidants and anti-inflammatory potential have attracted significant interest in the management of pathogenesis, including the treatment of hepatocellular carcinoma. Objectives: This study was designed to measure RES hepatoprotective potential against Diethylnitrosamine (DEN)-induced liver injury. Methods: The hepatoprotective potential of RES (20 mg/kg b.w) was evaluated by measuring the liver function enzymes, oxidative stress, and inflammation against DEN (200 mg/kg i.p)-induced liver injury. The liver tissue architecture and fibrosis were determined using hematoxylin and eosin, Masson trichrome, and Sirius Red staining. Moreover, the expression pattern of Cyclooxygense-2 (Cox-2) protein was evaluated by immunohistochemistry staining. Results: Seven weeks of RES treatment after exposure to toxic DEN led to a significant reduction in liver function enzymes (AST, ALT, and ALP) and lipid peroxidation compared to rats treated by DEN only. Further, results showed that RES treatment reduced the pro-inflammatory cytokines (TNF-α, CRP, IL-1β, and IL-6) and increased the antioxidant enzymeFunctional Foods in Health and Disease 2024; 14(12): 898-920 FFHD Page 899 of 920 (Catalase, SOD, GST, and GPx) levels compared to rats treated by DEN only. The DEN-induced group of rats showed various liver tissue alterations, increased fibrosis, and high Cox-2 protein expression. However, the group treated with RES showed hepatoprotective potential with reduced liver tissue alterations and fibrosis. Moreover, RES treatment decreased the Cox-2 protein expression compared to rats treated by DEN only, suggesting its anti-inflammatory potential. Conclusion: This study revealed that RES treatment reduced DEN-induced hepatic injury and liver cancer by protecting liver cells by reducing oxidative stress, inflammation, and liver function enzymes. Therefore, the results indicate that RES could be a possible therapeutic approach for liver diseases, including drug and alcohol-related problems. Keywords: Resveratrol, Hepatoprotective, Oxidative stress, Inflammation and cancer, Alcohol-related problems, Fibrosis Downloads [Abstract] [Full Article] Published 2024-12-05 Issue Vol. 14 No. 12 (2024): December 2024 Section Research Articles License Copyright (c) 2024 Functional Foods in Health and Disease This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com