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HEPATOPROTECTIVE EFFECT OF POLYPHENOLS
Project Leader : Rosmawati Mat Shair
The seeds of Theobroma cacao were early recognised as a rich source of polyphenols, and procyanidins constitute at least 60% of the polyphenols in fresh beans. Recently, polyphenols have gained much attention owing to their antioxidant capacity (activate antioxidant enzymes, inhibit oxidases, free radical scavenging, and metal chelating) and their possible benefits to human health, such as in the treatment and prevention of cancer, cardiovascular disease, and other pathologies. The beneficial effects of polyphenols have been demonstrated in vivo using rats. Rats that consumed polyphenols along with excessive ethanol had significantly fewer and smaller liver lesions than rats that consumed alcohol alone. Indirectly, cocoa product intake such as chocolate, cake, and drink may reduce over-production of free radical scavengers and activate antioxidant enzymes caused by alcohol consumption.
To extract and quantify the amount of polyphenols in fresh cocoa beans To determine the hepatoprotective effect of polyphenol extracts in rats To investigate the hepatotoxic dose of cocoa polyphenol in rats To determine the histological changes in rat livers after administration of cocoa polyphenol and alcohol