Protective effect of aqueous extract of Perilla frutescens on tert-butyl hydroperoxide-induced oxidative hepatotoxicity in rats

Min Kyung Kim, Huyn Sun Lee, Eun Jin Kim, Nam Hee Won, Young Min Chi, Byoung-Chul Kim, Kwang Won Lee

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The leaves of perilla [Perilla frutescens (L.) Britt. var. japonica (Hassk.) Hara] are often used in Asian gourmet food. The object of this study was to evaluate the protective effects of an aqueous extract of perilla leaves on the tert-butyl hydroperoxide (t-BHP)-induced oxidative injury observed in rat livers. The treatment of the hepatocytes with the perilla leaf extract (PLE) significantly reversed the t-BHP-induced cell cytotoxicity and lipid peroxidation. In addition, PLE exhibited ferric-reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activities. The in vivo study showed that the pretreatment with PLE (1000 or 3000 mg/kg) for 5 days before a single dose of t-BHP (i.p.; 0.2 mmol/kg) significantly lowered the serum levels of aspartate aminotransferase and alanine aminotransferase, reduced the indicators of oxidative stress in the liver, such as the glutathione disulfide content and lipid peroxidation level in a dose-dependent manner, and remarkably increased the activity of hepatic γ-glutamylcysteine synthetase. Histopathological examination of the rat livers showed that PLE reduced the incidence of liver lesions induced by t-BHP. Based on the results described above, it is suggested that PLE has the potential to protect liver against t-BHP-induced hepatic damage in rats.

Original languageEnglish
Pages (from-to)1738-1744
Number of pages7
JournalFood and Chemical Toxicology
Issue number9
Publication statusPublished - 2007 Sep 1



  • Antioxidant
  • Hepatotoxicity
  • Oxidative stress
  • Perilla leaf
  • tert-Butyl hydroperoxide

ASJC Scopus subject areas

  • Food Science
  • Toxicology

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