01880nas a2200217 4500008004100000245010300041210006900144260001800213300001400231490000700245520120600252653001701458653001401475653001001489653001901499100002401518700002801542700001801570700003401588856004001622 2021 eng d00aLiver-Histological Improvement after Capsaicin Administration in Mice with Aflatoxin B1 oxication0 aLiverHistological Improvement after Capsaicin Administration in  cDecember 2021 a1577-15810 v133 a

Context: Public health issues are considered to provide safety for public consumption. The distribution of mycotoxins in food is still a concern to be solved. Capsaicin is a property in chili that inhibits the biotransformation of mycotoxins by modifying the activity of liver enzymes in phase I. Objectives: A total of 20 mice were divided into 4 treatment groups, namely (T0) 0.5 ml of polyethylene glycol, (T1) 0.5 ml of capsaicin + 0.5 ml of polyethylene glycol, (T2) 0.1 ml of aflatoxin B1 + 0.5 ml of polyethylene glycol, (T3) 0.1 ml of aflatoxin B1 + 0.5 ml of capsaicin, respectively. Methods: Liver histology was performed with hematoxylin-eosin staining and then evaluated descriptively. Result: The T3 group showed significant improvement in sublobular vein, interlobular vein, centralis vein, interlobular duct. Meanwhile, based on scores of hepatocyte form, focal necrosis, hypertrophy, fibrosis, cholestasis, and steatosis were evaluated for improvement in the T3 group. Conclusion: Capsaicin was revealed to improve the liver histology in mice with aflatoxin B1 toxication.

10aAflatoxin B110aCapsaicin10aLiver10aPublic health.1 aSukmanadi, Mohammad1 aEffendi, Mustofa, Helmi1 aFikri, Faisal1 aPurnama, Muhammad, Thohawi El uhttps://www.phcogj.com/article/1711