Antioxidative and anti-inflammatory effects of polyphenol-rich litchi (Litchi chinensis Sonn.)-flower-water-extract on livers of high-fat-diet fed hamsters

Yuan Yen Chang, Deng Jye Yang, Chih Hsien Chiu, Yi Ling Lin, Jr Wei Chen, Yi Chen Chen*

*此作品的通信作者

研究成果: Article同行評審

47 引文 斯高帕斯(Scopus)

摘要

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.

原文English
頁(從 - 到)44-52
頁數9
期刊Journal of Functional Foods
5
發行號1
DOIs
出版狀態Published - 1月 2013

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