請用此 Handle URI 來引用此文件: http://hdl.handle.net/11455/62168
標題: Antihypertensive effects of Hsian-tsao and its active compound in spontaneously hypertensive rats
作者: Yeh, C.T.
顏國欽
Huang, W.H.
Yen, G.C.
關鍵字: Antihypertension
Mesona procumbens
Caffeic acid
Spontaneously
hypertensive rats
mesona-procumbens hemsl.
antioxidant activity
oxidative stress
caffeic acid
chlorogenic acid
hepatic damage
blood-pressure
l-carnitine
glutathione
enzymes
期刊/報告no:: Journal of Nutritional Biochemistry, Volume 20, Issue 11, Page(s) 866-875.
摘要: The present study aimed to investigate the effects of Hsian-tsao (Mesona procumbens Hemsl.) and its active compound on blood pressure, lipid peroxidation and total antioxidant status of spontaneously hypertensive rats (SHRs). Male SHRs were orally administrated either a water extract of Hsian-tsao (WEHT) (1.0 g/kg) or caffeic acid (CA) [0.1 g/kg of body weight (BW)] on a daily basis for 6 weeks. The results indicated that both hepatic and plasmatic malondialdehyde concentration were increased and total liver glutathione (GSH) levels and antioxidant enzyme activities were decreased in SHRs when compared to the control Wistar Kyoto rats at the end of the trail. In SHRs, oral administration of WEHT or CA for 6 weeks reduced blood pressure as well as plasma and hepatic malondialdehyde levels and increased hepatic antioxidant enzyme activities when compared to SHRs control rats. Reverse transcriptase-polymerase chain reaction results indicated that the changes in hepatic antioxidant enzyme mRNA levels by WEHT or CA were similar to those noted in the enzyme activity levels. The hepatic levels obtained from WEHT or CA-administrated rats had significantly greater oxygen radical absorbance capacity values and total GSH levels than those of control rats. Following oral administration of CA, phenolic acid was detected in the plasma, and C(max) value after 1.0 h administration was 0.92 mu mol/L. These findings indicate that a supplement of Hsian-tsao may prevent development of increased blood pressure and enhance the total antioxidant status in vivo. (C) 2009 Elsevier Inc. All rights reserved.
URI: http://hdl.handle.net/11455/62168
ISSN: 0955-2863
文章連結: http://dx.doi.org/10.1016/j.jnutbio.2008.07.015
顯示於類別:食品暨應用生物科技學系

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