Protective effect of Djulis (Chenopodium formosanum) and its bioactive compounds against carbon tetrachloride-induced liver injury, in vivo

doi:10.1016/j.jff.2016.08.025

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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
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