Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/30989
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    標題: Protective effect of Djulis (Chenopodium formosanum) and its bioactive compounds against carbon tetrachloride-induced liver injury, in vivo
    作者: Chu, Chin-Chen
    Chen, Shih-Ying
    Chyau, Charng-Cherng
    Fu, Zi-Han
    Liu, Ching-Chih
    Duh, Pin-Der
    貢獻者: Chi Mei Med Ctr, Dept Anesthesiol
    Chia Nan Univ Pharm & Sci, Dept Recreat & Hlth Care Management
    Chia Nan Univ Pharm & Sci, Dept Hlth & Nutr
    Hungkuang Univ, Biotechnol Res Inst, 34 Chung Chie Rd, Taichung
    Chi Mei Med Ctr, Dept Ophthalmol
    Chia Nan Univ Pharm & Sci, Dept Food Sci & Technol
    關鍵字: Djulis (Chenopodium formosanum)
    Hepatoprotection
    Oxidative stress
    Superoxide dismutase
    Glutathione
    Bioactive compounds
    日期: 2016-10
    上傳時間: 2018-01-18 11:39:19 (UTC+8)
    出版者: Elsevier Science Bv
    摘要: The protective effect of water extracts of Djulis (Chenopodium formosanum) (WECF) and its bioactive compounds against carbon tetrachloride-induced liver injury in rats was investigated. Rutin, kaempferol, betanin and another nine compounds were present in WECF using HPLC-DAD and HPLC-MS/MS analyses. Oral administration of WECF to rats at 2.5 mg/kg bw for 28 consecutive days before a single dose of CCl4 demonstrated significantly lowered aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels, and attenuated histopathological changes in CCl4-treated rats. WECF inhibited lipid peroxidation, restored glutathione (GSH), enhanced superoxide dismutase (SOD), and reduced DNA damage in CCl4-treated rats. Rutin, kaempferol and betanin at 1.0 mu g/kg bw restored GSH and reduced DNA damage in CCl4-treated rats. In addition, betanin increased SOD activity Overall, WECF protects rat liver from CCl4-treated liver injury due mainly to attenuating oxidative stress. The presence of bioactive compounds in WECF may partly be responsible for the hepatoprotection of WECF. (C) 2016 Elsevier Ltd. All rights reserved.
    關聯: Journal of Functional Foods, v.26, pp.585-597
    显示于类别:[ 食品科技系 ] 期刊論文
    [保健營養系(所) ] 期刊論文
    [休閒保健管理系(所)] 期刊論文

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