Chemical composition and hepatoprotective effects of polyphenols extracted from the stems and leaves of Sphallerocarpus gracilis

Journal of Functional Foods

Xiangyu Sun¹  Cuiping Zheng²  Jicheng Zhan³  Tingting Ma⁴  Yajun Zheng⁴  Chengrui Tian⁵ 

[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;Corresponding author. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China. Tel.: [phone];fax: [phone].;College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China;College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;

关键词: Sphallerocarpus gracilis stem leaves;    Phenolic composition;    Carbon tetrachloride;    Hepatoprotective effect;   

DOI  :  

来源: DOAJ

【 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.

【 授权许可】

Unknown