Method development for evaluation of hepato-protection functionality of health food

Chien-Ming Hu, Hui Wen Cheng

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Proper regulation of the acclaimed functionality and safety of the health food is a consensus among the health authorities of every nation. The objective of this study is focused on the methods development for safety and functionality of hepatic injury prevention of health food using CCl 4-induced hepatotoxicity as model. The result from this study could provide some useful information for setting a feasible and reasonable evaluating method for regulatory purpose. In this study, we have shown that in the untreated rats, administration of CCl 4 at 0.05 and 0.20 mL/kg, BW caused the increase of SGOT activities from 118 ± 25 to 328 ± 42 and 670 ± 95 (U/L), respectively; SGPT activities from 48 ± 5 to 170 ± 18 and 535 ± 123 (U/L), respectively. In the rats treated with silymarin for 7 days at 140 mg/kg, BW prior the administration of CCl 4 could attenuate the liver injury induced by CCl 4 at 0.05 and 0.20 mL/kg, BW. Similar results were obtained when pretreated with Ganoderma lucidum and red ginseng. However, none of the pretreatment can effectively prevent or reduce the liver injury induced by CCl 4 at higher dosage (0.40 and 0.80 mL/kg, BW). In addition, we have also found that no toxic effects were observed when pretreated with silymarin, Ganoderma lucidum and red ginseng for 7 and 30 days as judged by the pathological examination and serum enzyme activities. The results of this study might provide some useful information for the Department of Health with a scientific and objective means to evaluate the safety and functionality for the hepatic injury prevention of health foods.

Original languageEnglish
Pages (from-to)174-179
Number of pages6
JournalJournal of Food and Drug Analysis
Volume8
Issue number3
Publication statusPublished - Sep 2000

Keywords

  • Functionality
  • Ganoderma lucidum
  • Hepatotoxicity
  • Red ginseng extract
  • Safety
  • Silymarin

ASJC Scopus subject areas

  • Food Science
  • Pharmacology

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