Effects of chicken extract on plasma antioxidative status and lipid oxidation in healthy rats

Jun Rong Chen, Hsiang Chi Peng, Shyh Hsiang Lin

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Abstract

Chicken extract has been consumed in oriental countries for centuries for improving body conditions such as recovery from fatigue. It is a rich source of antioxidant dipeptides. The in vivo antioxidative abilities were evaluated. Diets mixed with 4 different amounts of chicken extract were investigated for in vivo antioxidation ability using healthy male Sprague-Dawley (SD) rats. Total antioxidant status (TAS), thiobarbituric reactive substances (TBARS), iron content, Superoxide dismutase (SOD) activity, glutathion peroxidase (GPx) activity and uric acid content were determined. In healthy rats, most of the indexes were not affected by intake of chicken extract significantly. However, plasma TBARS in the chicken extract-fed groups increased at the end of the experiment, which could be due to some pro-oxidative minerals in the extract. In conclusion, we found no significant or minor changes on the activities of antioxidative enzymes, antioxidant conditions, or lipid oxidation in healthy rats from consuming chicken extract, which may be the result of a balanced body condition. However, because of its high content of dipeptides, we suggest that it should have liver protecting effects if oxidative stresses are introduced.

Original languageEnglish
Pages (from-to)320-324
Number of pages5
JournalJournal of Nutritional Science and Vitaminology
Volume50
Issue number5
Publication statusPublished - Oct 2004

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Keywords

  • Antioxidative enzymes
  • Chicken extract
  • Lipid oxidation

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

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