Background: Although antibiotic-induced hepatotoxicity is recoverable with mild impairment,
and some cases were reported to cause morbidity. However, an adjuvant is essential in reducing such incidences.
Objective: The aim of this study is to evaluate the protective effect of ascorbic acid on antibiotic induced
liver toxicity using liver slices.
Method: Fresh liver slices were incubated with different concentrations of sulfamethoxazole tetracycline
and clavulanic acid along with ascorbic acid (200μg/ml) for 2 hours. The liver homogenate was assessed
for markers like ALT, AST, MDA and CAT levels. Cytotoxicity assessment was performed using MTT
Results: Incubating liver slices with all three antibiotics shows elevated levels of aminotransferases, MDA
and CAT enzyme when compared to the control groups which indicates the level of hepatotoxicity. In the
presence of ascorbic acid, the elevated levels of TBARS, ALT and AST were significantly reduced which
showcases the protective effect of ascorbic acid. The percentage survival of cell was also shown to have
improved while accessed using cell viability assay.
Conclusion: Obtained data suggests that consuming vitamin C or vitamin C containing food like citrus
fruits or green leafy vegetables equivalent to 3g/day during antibiotic treatment, perhaps put down the risk
of liver toxicity to a greater extent.