Chemical composition and hepatoprotective effects of polyphenols extracted from the stems and leaves of Sphallerocarpus gracilis
文献类型： 外文期刊
作者： Ma, Tingting 1 ; Sun, Xiangyu 2 ; Tian, Chengrui 1 ; Zheng, Yajun 1 ; Zheng, Cuiping 1 ; Zhan, Jicheng 2 ;
作者机构： 1.Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian 710062, Peoples R China
2.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
3.CATAS, Coconut Res Inst, Wenchang 571339, Peoples R China
关键词： Sphallerocarpus gracilis stem leaves;Phenolic composition;Carbon tetrachloride;Hepatoprotective effect
期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.907 ）
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收录情况： SCI
摘要： The phenolic composition and hepatoprotective effects of phenolic extracts of the stems and leaves of Sphallerocarpus gracilis (PESG) were investigated. The predominant constituents of PESG were found to be luteolin-7-O-glucoside, acacetin-7-O-acetyglycoside and isomers of the latter by HPLC-MS. Oral administration of PESG (200 and 400 mg/kg/bw) to mice significantly reduced the effects of CCl4 toxicity on serum markers of hepatic damage, including serum alanine aminotransferase, aspartate aminotransferase, total cholesterol, triacylglycerols, total bilirubin and alkaline phosphatase. PESG treatment also increased the hepatic levels of the antioxidant glutathione and the antioxidant enzymes of superoxide dismutase and catalase and ameliorated the elevated level of hepatic lipid peroxidation induced by CCl4 treatment of the mice. Moreover, in vitro experiments showed that PESG reduced BRL hepatocyte apoptosis and the level of damage to these cells caused by CCl4 treatment. These findings indicate that PESG could be developed as a functional food for therapeutic purpose and for prevention of hepatic injury. (C) 2015 Elsevier Ltd. All rights reserved.
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