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https://ir.csmu.edu.tw:8080/ir/handle/310902500/17820
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Title: | Antioxidative and anti-inflammatory effects of polyphenol-rich litchi (Litchi chinensis Sonn.)-flower-water-extract on livers of high-fat-diet fed hamsters |
Authors: | Chang, Yuan-Yen Yang, Deng-Jye Chiu, Chih-Hsien Lin, Yi-Ling Chen, Jr-Wei Chen, Yi-Chen |
Contributors: | 醫學研究所 |
Keywords: | Antioxidative capacity;Hepatic lipids;Litchi-flower-water-extract;Liver cytokine level;Liver damage index;Matrix metalloproteinase;Nonalcoholic fatty liver;Polyphenolic profile |
Date: | 2013-01 |
Issue Date: | 2017-06-27T08:09:09Z (UTC)
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Publisher: | Journal of Functional Foods |
ISSN: | 1756-4646 |
Abstract: | Abstract
Gentisic acid and epicatechin are two major compounds in phenolic acids and flavonoids of litchi-flower-water extracts (LFWEs), respectively. Increased (p < 0.05) serum lipids and liver size/lipid, damage/inflammatory indices, TBARS value, CRP level, MMP-9 activity, and decreased (p < 0.05) liver GSH and TEAC levels, and SOD, CAT and GSH-Px activities were observed in high-fat-diet fed hamsters compared to normal-fat-dietary hamsters. Those biochemical values of high-fat-diet fed hamsters were significant improved (p < 0.05) by drinking LFWEs. In addition, these improvements on liver damage induced by a high-fat diet were also evidenced in the histopathological examination of livers where less microvesicular steatosis and no necrotic/inflammatory cells were observed in high-fat-diet fed hamster drinking LFWEs. Therefore, protective effects of LFWEs on liver damage of high-fat-diet fed hamsters can be accounted for antioxidative properties and anti-inflammatory effects of LFWEs.
Highlights
► Gentisic acid, epicatechin, and catechin are major polyphenolic compounds in litchi-flower-water extracts (LFWEs). ► LFWEs decrease serum and liver lipids in a high-fat diet. ► LFWEs enhance liver antioxidative capacities in a high-fat diet. ► LFWEs decrease liver CRP levels and MMP-9 activities in a high-fat diet. ► LFWEs ameliorate liver damage and inflammatory levels in a high-fat diet. |
URI: | https://doi.org/10.1016/j.jff.2012.08.002 https://ir.csmu.edu.tw:8080/ir/handle/310902500/17820 |
Relation: | Journal of Functional Foods Volume 5, Issue 1, January 2013, Pages 44-52 |
Appears in Collections: | [醫學系] 期刊論文
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