Effects of Isorhamnetin, Rhamnetin, and Quercetin on the Concentrations of Cholesterol and Lipoperoxide in the Serum and Liver and on the Blood and Liver Antioxidative Enzyme Activities of Rats

Igarashi, Kiharu; Ohmuma, Masamichi

doi:10.1271/bbb.59.595

Cited by 102 publications

(52 citation statements)

References 12 publications

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“…The polyphenol compounds of plants decrease the cholesterol level for liver tissue (37), showing a higher connection with the reduction of triglyceride level (38). In particular, when purslane powder is given, liver tissue tends to show a significant reduction compared to the HC group.…”

Section: Lipid Levels Of Liver Tissuementioning

confidence: 97%

Effects of Portulaca oleracea Powder on the Lipid Levels of Rats Fed a Hypercholesterolemia Inducing Diet

Lee¹,

Shin²,

Kang³

et al. 2011

JFN

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This study was initiated to investigate the effects of lyophilized purslane (Portulaca oleracea) powder (5% and 10%) on lipid levels in rats fed a hypercholesterolemia-inducing diet (1% cholesterol). During the four week study, there were no significant differences in either weight change or the food efficiency ratio between the group fed the hypercholesterol diet alone (HC) and the groups fed the purslane powder (HCPO-I and HCPO-II, 5% and 10% purslane, respectively). In serum, the levels of total lipid, total cholesterol and LDL-C decreased significantly for the group fed the 10% purslane powder (HCPO-II) in comparison with the group fed the 5% purslane powder (HCPO-I). The atherogenic index (AI) was reduced by about 51% for the group fed the 10% purslane powder (1.47) in comparison with the HC group (3.03). The activities of GOT, GPT, ALP and LDH decreased significantly for the groups fed the purslane powder in comparison with the HC group. Regarding liver tissue, the levels of total lipid, total cholesterol and triglyceride decreased significantly for the purslane powder-fed rats compared to the HC group. The fecal lipid profiles increased significantly as the amount of purslane powder was increased. Compared to the HC group, the fecal total cholesterol and triglyceride levels were higher in the group fed the 10% purslane powder by about 2.8 times and 2.3 times, respectively. For the serum and liver tissue, the content of lipid peroxide decreased significantly in the groups fed purslane powder compared to the HC group. The data from this experiment show an increase in the lipid levels discharged in feces, suggesting that the supplementation of purslane powder to a hypercholesterolemia-inducing diet reduces lipid levels.

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Section: Lipid Levels Of Liver Tissuementioning

confidence: 97%

Effects of Portulaca oleracea Powder on the Lipid Levels of Rats Fed a Hypercholesterolemia Inducing Diet

Lee¹,

Shin²,

Kang³

et al. 2011

JFN

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“…The phenolic compounds in plant kingdom decreased lipid level in serum [48] and liver tissues [19], curtailing the occurrence of cardiovascular disease. Especially, it was reported that allicin is a major substance that decreases lipids level in the body [52].…”

Section: Alt and Ast Activitiesmentioning

confidence: 99%

Effects of the Red Garlic Extract for Anti-Obesity and Hypolipidemic in Obese Rats Induced High Fat Diet

Lee¹,

Kim²,

Ryu³

et al. 2011

Journal of Life Science

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This study tested the anti-obesity and hypolipidemic effects of red garlic extract in obese rats induced by a high fat diet over a period of 4 weeks. Red garlic extract of 15 brix was added in 1, 3, 5 and 7% ratios in diets. The obesity index and body fat content significantly decreased in rats fed a diet with over 3% red garlic extract compared to the control group. There was no significant difference in weight of visceral and epididymal fat in rats fed red garlic extract. Total lipid and triglyceride levels in serum were significantly decreased in a dose-dependent manner, and AI and CRF also fell. ALT and AST activities in groups fed red garlic extract were decreased compared to the control group. Total lipid level in liver tissue of the groups fed 5-7% red garlic extract exhibited a significant decrease compared to the control group. Total cholesterol and triglyceride levels in feces were significantly increased in rats fed a diet with over 5% red garlic extract. Lipid peroxide levels were significantly decreased in the groups fed diets with 5-7% red garlic and antioxidant activity in serum was significantly increased in the group fed a diet with 7% red garlic extract compared to the control group. Our results suggest that red garlic extract could have anti-obesity and hypolipidemic effects for suppressing obesity index and decreasing lipid profiles. IntroductionAs the choice for a high-calorie and high-fat diet increases due to the economic stability and affluence, so does the occurrence of metabolic disease caused by over-weight [27]. Obesity is the condition under which surplus energy is accumulated as lipids, which is attributable to the increase of energy intake and the decrease of consumption. From the balance is lost, obesity or hyperlipidemia develops, leading to a serious disease. In Korea, the social and economic cost incurred by the increase of obese population rises annually. Given that 40% of people who die by circulating system disease including atherosclerosis, cerebro-, cardio-vascular complications, hypertention, diabetes and functional depression of certain organs are obese, it is necessary to take a fundamental measure to improve the situation [47].Although the drug therapy proved to be effective as a behavior correction therapy used for the control of lipid metabolism in obese, it accompanies side-effects such as headaches, insomnia, and vomiting [29]. Thus, there is a growing attention on the way to improve obesity using phyto-nutrient that does not cause side-effects, among which garlic is known to effective for the control of lipid metabolism and obesity [1,16,24,31,51]. A major bioactive substances of garlic (Allium sativum L.) are an organic sulfur compounds containing allicin [11,18,22], which has the cardioprotective function among others [25]. Reportedly in Korea, the bioactive effect is elevated through the heat-treatment which turns fresh garlic into aged black garlic [22,46] supplemented with 5% red garlic extract, RG-7: supplemented with 7% red garlic extract. production of t...

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“…Extensive in vitro studies have found most of the main dietary¯avonoids to be effective in protecting against the oxidative modi®cation of LDL (de-Whalley et al, 1990;Laughton et al, 1991;Morel et al, 1993;Rankin et al, 1993;Igarashi & Ohmuma, 1995;Fuhrman et al, 1995). The ability of quercetin, and the quercetin glycosides, to protect LDL against oxidative modi®cation has been extensively studied, in every case showing a signi®cant protective effect (de-Whalley et al, 1990;McAnlis et al, 1997).…”

Section: Introductionmentioning

confidence: 99%

Absorption and antioxidant effects of quercetin from onions, in man

et al. 1999

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Objective: To investigate the in vivo effects of quercetin following the ingestion of fried onions. Design: Five healthy volunteers, three males and two females aged between 25 and 39 y, ingested 225 g of fried onions after an overnight fast and peripheral venous blood was collected 0, 2, 4, 24 and 48 h after consumption. Quercetin in the plasma, total antioxidant capacity and susceptibility of low density lipoproteins (LDL) to oxidation were measured. Results: Following the onion meal, quercetin levels increased from baseline values (28.4AE 1.9 ngaml) to peak after 2 h (248.4 AE 103.9 ngaml), decreasing to baseline again after 24 h (P b 0.05). This was accompanied by an increase in the total antioxidant activity of the plasma from baseline (1.70AE 0.04 mmolal trolox equivalents) to 1.75 AE 0.10 mmolal trolox equivalents after 2 h and 1.76AE 0.08 mmolal trolox equivalents after 4 h. There was no signi®cant change in the susceptibility of the plasma or the isolated LDL to oxidation over the 48 h period after consumption of the fried onions. In view of these negative ®ndings, we isolated LDL and other lipoproteins from plasma at each time point. Quercetin was not detected in either LDL or VLDL, but was present in the HDL fraction, although this fraction also contains other proteins including albumin. Conclusions: Quercetin can be absorbed in humans from dietary sources to high enough concentrations to increase the overall antioxidant activity of the plasma. Quercetin, however, has a strong af®nity for protein and provides no direct protective effect during LDL oxidation. Sponsorship: This work was funded by the Department of Agriculture for Northern Ireland.

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Effects of Isorhamnetin, Rhamnetin, and Quercetin on the Concentrations of Cholesterol and Lipoperoxide in the Serum and Liver and on the Blood and Liver Antioxidative Enzyme Activities of Rats

Cited by 102 publications

References 12 publications

Effects of Portulaca oleracea Powder on the Lipid Levels of Rats Fed a Hypercholesterolemia Inducing Diet

Effects of Portulaca oleracea Powder on the Lipid Levels of Rats Fed a Hypercholesterolemia Inducing Diet

Effects of the Red Garlic Extract for Anti-Obesity and Hypolipidemic in Obese Rats Induced High Fat Diet

Absorption and antioxidant effects of quercetin from onions, in man

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