Efecto del jugo de fruta de Averrhoa carambola L. (Carambola) frente al daño hepático inducido por etanol en ratones.
DOI:
https://doi.org/10.12873/461jhparedesPalabras clave:
Averrhoa carambola L, hepatoprotección, estrés oxidativo, etanol, nutrición clínica, polifenolesResumen
Resumen
Introducción: La enfermedad hepática alcohólica (EHA) es una de las principales causas de morbilidad y mortalidad a nivel global, con el estrés oxidativo como mecanismo patogénico central. La búsqueda de agentes nutricionales con capacidad de modular esta respuesta ha puesto el foco en frutas como la carambola (Averrhoa carambola L.), rica en compuestos polifenólicos con reconocida actividad antioxidante. Objetivos: Determinar el efecto del zumo de fruta de carambola, Averrhoa carambola L. frente al daño hepático inducido por etanol en ratones. Material y Métodos: 35 ratones albinos fueron distribuidos en cinco grupos (n=7). Los grupos de tratamiento recibieron zumo de A. carambola (5 y 15 mL/kg) o silimarina (100 mg/kg) durante 5 días. Todos los grupos, excepto el control negativo, recibieron etanol al 5% ad libitum. Se evaluó el índice hepático, la lipoperoxidación (LPO), la actividad de las enzimas antioxidantes (SOD y CAT) y la relación GSH/GSSG, complementado con análisis histopatológico. Resultados: El grupo control etanol mostró una inducción significativa de LPO, hepatomegalia y esteatosis microvesicular. En contraste, el zumo de carambola, especialmente a 15 mL/kg, redujo significativamente la LPO (p<0.01) e incrementó la actividad de SOD y CAT. Se observó una mejoría sustancial en el índice GSH/GSSG y una atenuación de la degeneración celular y la esteatosis en el análisis histológico, con un efecto comparable al de la silimarina. Conclusiones. El zumo de fruta de carambola, Averrhoa carambola L. presenta efecto hepatoprotector frente al daño hepático inducido por etanol en ratones.
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