請用此 Handle URI 來引用此文件: http://hdl.handle.net/11455/62091
標題: Hepatoprotection of tea seed oil (Camellia oleifera Abel.) against CCl4-induced oxidative damage in rats
作者: Lee, C.P.
顏國欽
Shih, P.H.
Hsu, C.L.
Yen, G.C.
關鍵字: antioxidant
tea seed oil
CCl4
hepatic damage
hepatoprotection
glutathione-related enzymes
carbon-tetrachloride
liver-injury
hepatotoxicity
mechanisms
sesamin
model
期刊/報告no:: Food and Chemical Toxicology, Volume 45, Issue 6, Page(s) 888-895.
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 amino-transferase, 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. (C) 2006 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/62091
ISSN: 0278-6915
文章連結: http://dx.doi.org/10.1016/j.fct.2006.11.007
顯示於類別:食品暨應用生物科技學系

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