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

@article{Rajakrishnan2000ChangesIT,
  title={Changes in the prostaglandin levels in alcohol toxicity: effect of curcumin and N-acetylcysteine.},
  author={V. S. Rajakrishnan and A. Jayadeep and O S Arun and Perumana R. Sudhakaran and Venugopal Padmanabhan Menon},
  journal={The Journal of nutritional biochemistry},
  year={2000},
  volume={11 10},
  pages={509-14}
}
The present study was undertaken to evaluate the potential role of curcumin, the antioxidant principal from Curcuma longa Linn., and the sulphur-containing amino acid N-acetylcysteine against ethanol-induced changes in the levels of prostanoids. Biochemical assessment of liver damage was done by measuring the activities of serum enzymes (i.e., aspartate transaminase and alkaline phosphatase), which were significantly increased in rats fed ethanol, whereas the elevated levels of these enzymes… CONTINUE READING