BioMed Research International / 2013 / Article / Fig 1

Research Article

Antioxidant and Hepatoprotective Effect of Aqueous Extract of Germinated and Fermented Mung Bean on Ethanol-Mediated Liver Damage

Figure 1

The photomicrographs (40 × 10) of liver section taken from mice. Normal group (a) received saline as a normal control group, shows a normal structure of central vein surrounded by hepatic cells, (b) received saline after being induced with 50% ethanol as a ethanol control group, shows a steatosis and hepatocyte necrosis; (c) received Silybin (50 mg/kg body wt.) after being induced with 50% ethanol; (d) received mung bean (200 mg/kg body wt.) after being induced with 50% ethanol; (e) received mung bean (1000 mg/kg body wt.) after being induced with 50% ethanol; (f) received germinated mung bean (200 mg/kg body wt.) after being induced with 50% ethanol; (g) received germinated mung bean (1000 mg/kg body wt.) after being induced with 50% ethanol; (h) received fermented mung bean (200 mg/kg body wt.) after being induced with 50% ethanol; (i) received fermented mung bean (1000 mg/kg body wt.) after being induced with 50% ethanol. Significant hepatoprotective effects are seen in extracts-treated particularly germinated and fermented mung bean. Arrow indicates a condition of microvesicular steatosis in liver injury, which mainly occurs in ethanol-induced group. Circle indicates hepatocytes necrosis. Centrilobular vein (CV).
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