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KMID : 1012320060090030159
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Nutritional Sciences
2006 Volume.9 No. 3 p.159 ~ p.166
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Antioxidative and Anti-aging Effects of Sancho (Zanthoxylum schinifolium) Extract in Rats Fed High Fat Diet
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Jang Mi-Jin
Woo Mi-Hee
Rhee Soon-Jae
Cho Sung-Hee
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Abstract
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This study was performed to investigate antioxidative and anti-aging action of extracts from Sancho (Zanthoxylum schinifolium) leaves. Two extracts were obtained by 80% methanol extraction followed by subsequent fractionation with methylene chloride (MC) and n-butanol (B) and fed at one or three levels to rats on normal level (5%) of fat (control) and high fat(20%) in diets. Male Sprague-Dawley rats weighing about 100 g were divided into ten groups such as control diet group(C), control diet+0.50%B group (CB), control diet+0.50%MC group (CMC), high-fat diet group (HF), high-fat diet+0.25%B group (HBL), high-fat diet+0.50%B group (HBM), high-fat diet+0.75%B group (HBH), high-fat diet+0.25%MC group (HMCL), high-fat diet+0.50%MC group (HMCM) and high-fat diet+ 0.75%MC group (HMCH) and fed each diet for four weeks. The effects of the extracts on antioxidant enzyme activities and indices of lipid peroxidation and aging were seen only in high fat diet groups. Hepatic superoxide dismutase and aryleaterase activities were not changed by Sancho extracts. But glutathione peroxidase, catalase and paraxonase activities were significantly restored by both MC and B at the level of 0.75% lipid peroxide which was increased by high fat diet was significantly reduced by B and MC at the level of 0.25% and over. Lipofuscin fluorescence and cabonyl value were increased by high fat diet were reduced by B and MC at the level of 0.5% and over. It is concluded that the Sancho extracts can be utilized as functional ingredients of health foods for reducing oxidative stress.
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KEYWORD
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Zanthoxylum schinifolium, Antioxidative enzyme, Lipofuscin, Carbonyl value
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