Hepatoprotection of tea seed oil (Camellia oleifera Abel.) against CCl4-induced oxidative damage in rats

doi:10.1016/j.fct.2006.11.007

CNU IR > Pharmacy and Science > Dept. of Food Science & Technology > Periodical Articles > Item 310902800/22215

請使用永久網址來引用或連結此文件: https://ir.cnu.edu.tw/handle/310902800/22215

題名:	Hepatoprotection of tea seed oil (Camellia oleifera Abel.) against CCl4-induced oxidative damage in rats
作者:	Chia-Pu Lee Ping-Hsiao Shih Chin-Lin Hsu Gow-Chin Yen
貢獻者:	食品科技系
關鍵詞:	Antioxidant Tea seed oil CCl4 Hepatic damage Hepatoprotection
日期:	2007-06
上傳時間:	2010-01-15 10:18:45 (UTC+8)
摘要:	The oil of tea seed (Camellia oleifera Abel.) is used extensively in China for cooking. This study was designed to evaluate the effects of tea seed oil on CCl4-induced acute hepatotoxicity in rats. Male SD rats (200 � 10 g) were pre-treated with tea seed oil (50, 100, and 150 g/kg diet) for six weeks before treatment with a single dose of CCl4 (50% CCl4, 2 mL/kg of bw, intraperitoneally), the rats were sacrificed 24 h later, and blood samples were collected for assaying serum biochemical parameters. The livers were excised for evaluating peroxidation products and antioxidant substances, as well as the activities of antioxidant enzymes. Pathological histology was also performed. The results showed that a tea seed oil diet significantly (p < 0.05) lowered the serum levels of hepatic enzyme markers (alanine aminotransferase, aspartate aminotransferase, and lactate dehydrogenase), inhibited fatty degeneration, reduced the content of the peroxidation product malondialdehyde, and elevated the content of GSH. Pre-treatment of animals with tea seed oil (150 g/kg diet) could increase the activities of glutathione peroxidase, glutathione reductase and glutathione S transferase in liver when compared with CCl4-treated group (p < 0.05). Therefore, the results of this study show that a tea seed oil diet can be proposed to protect the liver against CCl4-induced oxidative damage in rats, and the hepatoprotective effect might be correlated with its antioxidant and free radical scavenger effects.
關聯:	Food and Chemical Toxicology 45(6)： p.888-895
顯示於類別:	[Dept. of Food Science & Technology] Periodical Articles

文件中的檔案:

檔案	大小	格式	瀏覽次數
	0Kb	Unknown	3188	檢視/開啟

在CNU IR中所有的資料項目都受到原著作權保護.

TAIR相關文章

資料載入中.....