Therapeutic Effect of Aqueous Allium Cepa Extract on Ethanol-Induced Hepatotoxicity in Albino Rats

In recent years, alcohol consumption has seen a significant rise, particularly driven by social activities. However, chronic alcohol intake has been widely recognized as a major risk factor for the development of numerous diseases, particularly liver disease. This study aimed to evaluate the therapeutic effect of aqueous extract of Allium cepa (onion) on ethanol-induced hepatotoxicity in albino rats. A total of twenty-five rats, weighing between 130-180g, were randomly assigned into five groups, each containing five rats. The rats were given a 14-day acclimatization period with free access to standard feed and water before the experiment. Group I served as the negative control and received only standard feed and water. Group II, the positive control, was administered 50% ethanol orally at a dose of 0.5 ml/100g body weight. Groups III, IV, and V received the same ethanol treatment, followed by oral administration of 200mg/kg, 400mg/kg, and 600mg/kg of aqueous Allium cepa extract, respectively, once daily for 30 days. At the end of the experiment, the rats were anesthetized using chloroform, and blood samples were collected for the analysis of liver enzymes, including aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), and gamma-glutamyl transferase (GGT) using enzymatic methods. The livers were also excised for histological analysis using hematoxylin and eosin (H&E) staining. Statistical analysis was performed using SPSS version 24, with significance set at p<0.05. The results revealed a significant reduction in the levels of AST (p=0.000028), ALT (p=0.00003), and GGT (p=0.000050) in the groups treated with Allium cepa extract compared to the positive control group. However, no significant differences were observed in ALP levels (p=0.610) across all groups. These findings suggest that aqueous Allium cepa extract may have ameliorative potential against ethanol-induced liver toxicity, possibly due to its antioxidant properties.