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KMID : 0665220190320060711
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 6 p.711 ~ p.716
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Effect of Red Chinese Cabbage on the Organ Weight and Serum Lipid Levels of Rats Fed High Fat Diet
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Kim Da-Won
Kwak Jung-Hyun
Lee Hyo-Jeong
Ryu Soo-In
Kim Dong-Hee
Lee Min-Hp
Lim Yong-Pyo
Paik Jean-Kyung
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Abstract
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Red Chinese cabbage is rich in anthocyanins, with beneficial effects on anti-obesity and lipid profiles. The purpose of this study was to examine the anti-obesity effects of red Chinese cabbage. Four-weeks old Spague-Dawley male rats were divided into four groups for six weeks as follow: Normal Diet (ND), High Fat Diet (HFD), HFD + Red Chinese Cabbage Diet (RCD), HFD + Red Chinese Cabbage Juice (RCJD). After six weeks, the liver weight was significantly higher in the HFD group than in the other groups, and the RCD and RCJD groups showed similar values to the ND group. The epididymal fats were significantly higher in all high fat diets (HFD, RCD, RCJD) than in the ND group and there was statistical significance in the post-tests when comparing the RCD and RCJD groups with the HFD group. Triglycerides significantly decreased in the RCD group. In conclusion, red Chinese cabbage is rich in anthocyanins, with beneficial effects on organ weight and lipid profiles.
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KEYWORD
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red Chinese cabbage, obesity, weight, rat, anthocyanin
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