|
KMID : 0881720180330040316
|
|
Journal of Food Hygiene and Safety
2018 Volume.33 No. 4 p.316 ~ p.323
|
|
|
Effects of Salvia plebeia R. Br. on Antioxidative Enzyme Activities and Oxidative Damage in Rats Fed High-Fat and High-Cholesterol Diets
|
|
Song Won-Young
Choi Jeong-Hwa
|
|
|
Abstract
|
|
|
|
The purpose of the present study was to investigate the effect of Salvia Plebia R. Br. (SP) powder on the antioxidative defense system and oxidative stress in rats which were fed a high fat·high cholesterol diet. Accordingly, the rats were divided into four experimental groups which were composed of a high fat·high cholesterol diet group (HF), HF diet with 5% SP powder supplemented group (PA), a HF diet with 10% SP powder supplemented group (PB), and a normal group (N). Consequently, the hepatic catalase activity of the HF group was decreased compared to the normal group (N), but it is recorded that of the PA and PB groups were significantly increased. With this in mind, the PA and PB groups resulted in the case of significantly increased activities of hepatic GSH-px and SOD. The hepatic superoxide radical and hydrogen peroxide contents of the PA and PB groups were significantly decreased, as compared to the HF group. The GOT and GPT activities of the PB group were also significantly decreased when thus compared to the HF group. Notably, the carbonyl values contents of the PA and PB groups were significantly reduced compared to the HF group. The hepatic TBARS values in the liver were significantly reduced as measured in the PA and PB groups. These results suggest that the SP powder may reduce the incidence of oxidative damage, by the activation of an antioxidative enzyme in rats fed with high fat·high cholesterol diets.
|
|
|
KEYWORD
|
|
|
Antioxidative , Free radical , Oxidative stress , Salvia Plebia R, Br
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|