Hepatoprotective Effects of Capsaicin against Alcohol Induced Zebrafish Liver Damage Might be Due to its Potent Antioxidant Action

Background: Capsaicin is one of the most widely utilized global bioactive dietary ingredients exhibiting multiple health benefits to both humans and animals. However, any of earlier report lacking any evidence related to hepatoprotective activity of capsaicin on zebra fish model. Aim: The study demonstrates antioxidant (in vitro) and hepatoprotective activity (in vivo) of capsaicin. Methods: The antioxidant activity of capsaicin was performed using 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging method and hepatoprotective activity were performed on alcohol induced zebrafish liver damage, respectively. Results: In outcome we have found that capsaicin was able to demonstrate significant antioxidant action and hepatoprotective activity as evidence from experiments. Conclusion: In conclusion the current study validated capsaicin role in improving liver toxicity through antioxidant mechanism and can be useful to develop many value added products in near future. Major Findings: Capsaicin (8-methyl-N-vanillyl-6-nonenamide, from Chili peppers) was found to exhibits antioxidant and hepatoprotective activity as a scientific evidence resulted from DPPH (in vitro) radical scavenging method and alcohol induced zebrafish liver damage (in vivo). Current research is useful for designing future remedies for management of liver toxicity.