Effect of Averrhoa carambola L. (Carambola) fruit juice againstethanol-induced liver injury in mice

Abstract  Introduction: Alcoholic liver disease (ALD) is a leading cause of morbidity and mortality worldwide, with oxidative stress as the central pathogenic mechanism. The search for nutritional agents capable of modulating this response has focused on fruits such as carambola (Averrhoa carambola L.), which is rich in polyphenolic compounds with recognized antioxidant activity. Objectives: To determine the effect of carambola fruit juice (Averrhoa carambola L.) on ethanol-induced liver damage in mice. Materials and Methods: 35 albino mice were divided into five groups (n=7). The treatment groups received either A. carambola juice (5 and 15 mL/kg) or silymarin (100 mg/kg) for 5 days. All groups, except the negative control, received 5% ethanol ad libitum. The liver index, lipid peroxidation (LPO), antioxidant enzyme activity (SOD and CAT), and the GSH/GSSG ratio were evaluated, complemented by histopathological analysis. Results: The ethanol control group showed a significant induction of LPO, hepatomegaly, and microvesicular steatosis. In contrast, carambola juice, especially at 15 mL/kg, significantly reduced LPO (p<0.01) and increased SOD and CAT activity. A substantial improvement in the GSH/GSSG ratio and an attenuation of cellular degeneration and steatosis were observed in the histological analysis, with an effect comparable to that of silymarin. Conclusions: Carambola fruit juice, from Averrhoa carambola L., exhibits a hepatoprotective effect against ethanol-induced liver damage in mice.