| Autor: |
Yu Wang, Yubiao Zhang, Mingxiao Hou, Wenfeng Han |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Journal of Functional Foods, Vol 89, Iss , Pp 104963- (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1756-4646 |
| DOI: |
10.1016/j.jff.2022.104963 |
| Popis: |
Parsley, a common vegetable, is widely used as a condiment because its flavor. However, its biological functionality remains largely ignored. In this study, the antioxidant activity-guided separation method was used to obtain four characteristic 7-O-flavonoid glycosides from parsley. An excessive fatigue mouse model was used to evaluate the anti-fatigue effects of the different parsley extracts. The results showed that parsley flavonoids could significantly improve fatigue related physiological indicators and morphology of the gastrocnemius muscle. Western blotting indicated that parsley flavonoids could regulate oxidative stress and exert an anti-fatigue effect by regulating the Keap1/Nrf2 and AMPK/PGC-1α pathways. Furthermore, the intake of flavonoids stimulated the enrichment of probiotics and short chain fatty acid producing microbiota, which likely participate in the body's energy metabolism and regulate fatigue. The present findings expand the conventional understanding of parsley as a seasoning food, proving that it has the potential for further development as a functional food. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
Full Text from ScienceDirect