Changes in the prostaglandin levels in alcohol toxicity: Effect of curcumin and N-acetylcysteine

The present study was undertaken to evaluate the potential role of curcumin , the antioxidant principal from Curcuma longa Linn., and the sulphur-conta ining amino acid N-acetylcysteine against ethanol-induced changes in the le vels of prostanoids. Biochemical assessment of liver damage was done by mea suring the activities of serum enzymes (i.e., aspartate transaminase and al kaline phosphatase), which were significantly increased in rats fed ethanol , whereas the elevated levels of these enzymes were decreased after curcumi n and N-acetylcysteine treatment to rats fed ethanol. We observed a signifi cant increase in the levels of prostaglandins E-1, E-2, F-2 alpha, and D-2 in liver, kidney, and brain. Administration of curcumin and N-acetylcystein e was shown to decrease the level of these prostanoids in the tissue studie d. (J. Nutr. Biochem. 11:509-514, 2000) (C) Elsevier Science Inc. 2000. All rights reserved.