Food Chemistry

Food
Chemistry
Food Chemistry 95 (2006) 180–185 www.elsevier.com/locate/foodchem Antioxidant activity and hepatoprotective potential of Phyllanthus niruri
R. Harish, T. Shivanandappa

*

Department of Food Protectants and Infestation Control, Central Food Technological Research Institute, Mysore 570 020, India
Received 5 April 2004; received in revised form 25 November 2004; accepted 25 November 2004

Abstract
Antioxidant activity and hepatoprotective potential of Phyllanthus niruri, a widely used medicinal plant, were investigated. Methanolic and aqueous extract of leaves and fruits of P. niruri showed inhibition of membrane lipid peroxidation (LPO), scavenging of
1,1-diphenyl-2picrylhydrazyl (DPPH) radical and inhibition of reactive oxygen species (ROS) in vitro. Antioxidant activity of the extracts were also demonstrable in vivo by the inhibition of the carbon tetrachloride (CCl4) – induced formation of lipid peroxides in the liver of rats by pretreatment with the extracts. CCl4 – induced hepatotoxicity in rats, as judged by the raised serum enzymes, glutamate oxaloacetate transaminase (GOT) and glutamate pyruvate transaminase (GPT), was prevented by pretreatment with the extracts, demonstrating the hepatoprotective action of P. niruri.
Ó 2005 Elsevier Ltd. All rights reserved.
Keywords: Phyllanthus niruri; Antioxidant activity; Lipid peroxidation; Hepatoprotective

1. Introduction
Free radicals, from both endogenous and exogenous sources, are implicated in the etiology of several degenerative diseases, such as coronary artery diseases, stroke, rheumatoid arthritis, diabetes and cancer (Halliwell,
Gutteridge, & Cross, 1992). High consumption of fruits and vegetables is associated with low risk for these diseases, which is attributed to the antioxidant vitamins and other phytochemicals (Ames, Shigenaga, & Hagen,
1993; Prior, 2003; Weisburger, 1999). There is a great deal of interest in edible plants that contain antioxidants
and

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