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KMID : 0352720050290030138
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Journal of Ginseng Research
2005 Volume.29 No. 3 p.138 ~ p.144
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Antioxidative Effects of White Ginseng and Red Ginseng on Liver of High Fat Diet-treated Mice
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전보현/Jeon BH
성금수/전승기/성종환/장재철/Seong GS/Chun SG/Sung JH/Chang CC
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Abstract
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This study was to examine antioxidative effects of ginseng extracts on liver of high fat diet-treated mice. ICR male mice were given high fat diet with red ginseng or white ginseng extracts (500, 1500, 3000 ㎎/㎏/day, orally) for 4 weeks. We also investigated the relationship between lipid peroxidation and ginseng extracts on the oxidative stress. We measured the levels of malondialdehyde (MDA, a marker of lipid peroxidation), hydrogen peroxide, superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione (GSH) in liver tissue. The activities of SOD was generally low in all ginseng extract groups. But the activity of GPx was high in all ginseng extract groups. The hydrogen peroxide contents were similar in almost all groups. The level of GSH was higher in all ginseng extract group in high fat diet (FD) group. The levels of MDA (the end product of lipid peroxidation) were lower in all ginseng extract groups than in FD group. These results that the antioxidant effects of red ginseng and white ginseng extracts prevent oxidative damage by antioxidant effects involving SOD, GPx and increasing the ability of the body to synthesize endogenous antioxidants. It was concluded that ginseng can protect against oxidative stress by high fat diet through its antioxidant properties.
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KEYWORD
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