A Study of the Antioxidative and Antimutagenic Effects of Houttuynia cordata Thunb. Using an Oxidized Frying Oil-Fed Model

Ya Yen Chen, Jen Fang Liu, Chiao Ming Chen, Pi Yu Chao, Tsan Ju Chang

研究成果: 雜誌貢獻文章

64 引文 斯高帕斯(Scopus)

摘要

The aims of this study were to evaluate the antioxidative effect of a traditional Taiwanese vegetable. Houttuynia cordata Thunb. (H. cordata), by subjecting rodents to oxidized frying oil-induced oxidative stress, and to examine the antimutagenic effects of H. cordata using the Ames test. Forty-eight Sprague-Dawley rats were fed a diet of 0, 2, or 5% H. cordata and 15% fresh oil or oxidized frying oil (OFO) for 28 d. Levels of polyphenol in the feces, plasma, and liver were determined. The LDL lag time, plasma total antioxidant status (TAS), and levels of thiobarbituric acid-reactive substances (TBARS) were used as antioxidative indices, and the protein carbonyl group was used as an oxidative index. The results showed that the polyphenol content decreased in the plasma and increased in the feces when administering OFO, and the apparent absorption of polyphenol also decreased. The polyphenol content in plasma increased when giving H. cordata. There was a higher polyphenol concentration in the water extracts of H. cordata than in the methanol extracts. The OFO-fed groups had higher plasma TBARS and hepatic protein carbonyl group concentrations and shorter LDL lag times than those of the control group. The total TAS was elevated and the LDL lag time was prolonged when fed with H. cordata. In addition, both water and methanol extracts of H. cordata had an antimutagenic effect on benzo(a)pyrene, aflatoxin B1, and OFO, and showed a dose-dependent response using the Ames test. The antimutagenic ability of water extracts was higher than that of the methanol extracts. In conclusion, the polyphenol in H. cordata is easily absorbed and metabolized by rodents. H. cordata showed both antioxidative and antimutagenic properties under OFO feeding-induced oxidative stress.
原文英語
頁(從 - 到)327-333
頁數7
期刊Journal of Nutritional Science and Vitaminology
49
發行號5
出版狀態已發佈 - 十月 2003

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

指紋 深入研究「A Study of the Antioxidative and Antimutagenic Effects of Houttuynia cordata Thunb. Using an Oxidized Frying Oil-Fed Model」主題。共同形成了獨特的指紋。

  • 引用此