Protective effects of anthocyanins from purple sweet potato on acute carbon tetrachloride-induced oxidative hepatotoxicity fibrosis in mice
| Autor: | Shao-Tong Jiang, Yu-Wen Mo, Man Zhang, Li-Jun Pan |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
chemistry.chemical_classification
Antioxidant biology Glutathione peroxidase medicine.medical_treatment Immunology food and beverages CCL4 04 agricultural and veterinary sciences Pharmacology Malondialdehyde 040401 food science Superoxide dismutase chemistry.chemical_compound 0404 agricultural biotechnology chemistry Biochemistry Hepatoprotection parasitic diseases Carbon tetrachloride biology.protein medicine Hepatic fibrosis Agronomy and Crop Science Food Science |
| Zdroj: | Food and Agricultural Immunology. 27:157-170 |
| ISSN: | 1465-3443 0954-0105 |
| Popis: | The present study was designed to evaluate the antioxidant activities of anthocyanins obtained from purple sweet potato (PSPAs) and their protective effect on hepatic fibrosis induced by carbon tetrachloride (CCl4) administration in mice. Anthocyanins are natural food colorants. PSPAs showed high scavenging effects against 1,1-Diphenyl-2-picrylhydrazyl radical (DPPH) and . Tested mice were orally treated with PSPAs every day for three weeks and in combination with CCl4 at last. The results indicated that treatment with CCl4 caused hepatotoxicity which was assessed by an increase in the levels of relative liver weight, serum aspartate aminotransferase and alanine aminotransferase, as well as in hepatic lipid peroxide malondialdehyde. Moreover, the activities of superoxide dismutase and glutathione peroxidase were found reduced. However, these changes were inhibited by the treatment with PSPAs prior to the administration of CCl4. The biochemical alternations were accompanied by histopathological cha... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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