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.

Original languageEnglish
Pages (from-to)1577-1581
Number of pages5
JournalPharmacognosy Journal
Issue number6
Publication statusPublished - Dec 2021


  • Aflatoxin B1
  • Capsaicin
  • Liver
  • Public health


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