Title :
Anthocyanins from Purple Sweet Potato Are Hypolipidemic and Antioxidative in Rats
Author :
Xiao-Ling Lv ; Ma, Shu-qing ; Ma, Li-qiang
Author_Institution :
Key Lab. of Nutrition & Safety, Tianjin Univ. of Sci. & Technol., Tianjin, China
Abstract :
The paper studied the hypolipidemic and antioxidative activities of anthocyanins from purple sweet potato (APSP). Sixty rats were randomly divided into five groups, namely the control group, model group and three experimental groups which were given three concentrations of APSP (25, 50 and 100 mg/kg) respectively for 7 weeks. The control group fed normal rat chow, and the other four groups fed a high-fat diet (HFD). Lipid status, antioxidant status and histopathological changes were investigated. Results showed that oxidative injury, lipid abnormalities and histopathological changes were induced by a HFD, and these changes were partially restored in the APSP- treated groups. Results demonstrated that APSP possess hypolipidemic and antioxidative effects in vivo, and could amend the histopathological changes in liver.
Keywords :
biochemistry; cellular biophysics; diseases; liver; molecular biophysics; statistical analysis; anthocyanins; antioxidant status; antioxidative activity; control group; experimental group; feeding; high-fat diet; histopathological changes; hypolipidemic activity; lipid abnormality; liver; model group; normal rat chow; oxidative injury; purple sweet potato; time 7 week; Animals; Blood; Chemical analysis; Heart; Laboratories; Lipidomics; Liver; Manufacturing; Rats; Testing;
Conference_Titel :
Bioinformatics and Biomedical Engineering , 2009. ICBBE 2009. 3rd International Conference on
Conference_Location :
Beijing
Print_ISBN :
978-1-4244-2901-1
Electronic_ISBN :
978-1-4244-2902-8
DOI :
10.1109/ICBBE.2009.5162371
