Assessment of antioxidant properties of berberis vulgarris syrup and their protective effects on hepatic damages induced by CCI4 in the rat

Today, it is known that some natural and synthetic compounds possess antioxidant properties and as a result, have gained a lot of significance in food industry. Many of these compounds have got important roles in protecting the liver against destructive factors.. The present study is an attempt to survey the antioxidant properties of berberis vulgarris syrup and its liver preserving effects in the rat damaged by carbon tetrachloride. In this experimental study, total antioxidant capacity of berberis vulgarris syrup was assessed at first using FRAP method and phenolic compound content was tested through FolinCiocalteumethod. Then, radicals neutralizing effects of berberis syrup were examined by means of DPPH method. Our subjects,i.e. 66 rats, were randomly divided into 6 equal groups. Then, they were fed with Berberis vulgarris syrup at different doses (1%, 4%, and 20%) for four weeksFinally. serum content of aminotransferase (SGPT and SGOT), alkaline phosphatase,and bilirubin were measured. The obtained data was analyzed using variance analysis and Tukey test through SPSS software (V:15). BerberisVulgarris syrup has high antioxidant properties as indicated by FRAP method. Results obtained from DPPH method showed that DPPH radicals are better controlled by reducing their production to the consumption interval. FolinCiocalteu test demonstrated that with an increase in the polyphenol combination, through reducing production to consumption time, a significant increase in polyphenol combination occurred. Tetrachloride carbon treatment significantly increased serum level of alanine aminotransferase, and aspartate transferas of the sample (P≤0.01). But the syrup had no effect in reducing these parameters. As suggested by the results, BerberisVulgarris syrup failed to preserve the liver of the rat against oxidative damages caused by carbon tetrachloride but iteven showed a proxidative effect.