Hepatoprotective effects of red beetroot‐based beverages against CCl4‐induced hepatic stress in Sprague Dawley rats

Red beetroot (Beta vulgaris L.) is considered important to improve hepatic health but its use is primarily limited to fresh salads in Pakistan. This study was aimed at exploring prophylactic role of red beetroot‐based beverages against carbon tetrachloride (CCl₄)‐induced hepatic stress. Purposely, red beetroot‐based beverages (8 ml/kg b.w. per day) were administered to normal and hepatotoxicity‐induced rats for 8 weeks. The biochemical analyses revealed significantly higher levels of superoxide dismutase (25%–28%), catalase (21%–24%), and hepatic enzymes (15%–19%) alongside reduced lipid peroxidation (27%–32%) in liver tissues of hepatotoxicity‐induced rats treated with beetroot‐based beverages compared to control. Similarly, hepatic injury was reduced by 19%–26% as indicated by concentrations of serum hepatic health biomarkers. Moreover, histological architecture of hepatocytes also portrayed promising effects of beetroot‐based beverages to preserve hepatocellular portfolio. It was concluded that red beetroot‐based beverages considerably assuage negative impacts of hepatic stress. PRACTICAL APPLICATIONS: Functional foods and nutraceuticals are considered vital in controlling the oxidative stress‐mediated metabolic disorders as safer alternatives to pharmaceutical agents. The current research explored the protective effects of red beetroot‐based beverages which can be utilized as an effective approach to prevent liver injuries. Also, the outcomes of this research endorsed the defensive role of these beverages against oxidative stress‐induced hepatic stress, so dietary supplementation of such products can be synchronized in clinical practices to alleviate oxidative stress. However, there is a need to further explore the safety aspects of such products in their long‐term usage before implementing this module in humans for disease prevention/cure.