ASIA unversity:Item 310904400/8388
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    题名: Anticoagulatory, Antiinflammatory, and Antioxidative Effects of Protocatechuic Acid in Diabetic Mice
    作者: Lin, CY;Lin, Chia-Yu;Huang, CS;Huang, Chin-Shiu;Huang, CY;Huang, Chun-Yin;Yin, MC;Yin, Mei-Chin;林佳育;黃晉修
    贡献者: 保健系
    关键词: Protocatechuic acid;diabetes;monocyte chemoattractant protein-1;coagulation;OXIDATIVE STRESS;IN-VITRO;PROINFLAMMATORY CYTOKINES;EXTRACTS;HEPATOTOXICITY;HYPERGLYCEMIA;COAGULATION;MELLITUS;ENZYMES;SERUM
    日期: 2009-08
    上传时间: 2010-03-26 02:46:19 (UTC+0)
    出版者: Asia University
    摘要: Content of protocatechuic acid (PA) in eight locally available fresh fruits was analyzed, and the protective effects of this compound in diabetic mice were examined. PA at 1%, 2%, and 4% was supplied to diabetic mice for 8 weeks. PA treatments significantly lowered plasma glucose and increased insulin levels. PA treatments at 2% and 4% significantly lowered plasminogen activator inhibitor-1 activity and fibrinogen level; increased plasma activity of antithrombin-III and protein C; decreased triglyceride content in plasma, heart, and liver; elevated glutathione level and the retention of glutathione peroxidase and catalase activities in heart and kidney. PA treatments at 2% and 4% also significantly lowered plasma C-reactive protein and von Willebrand factor levels and reduced interleukin-6, tumor necrosis factor-alpha, and monocyte chemoattractant protein-1 levels in heart and kidney. These results support that protocatechuic acid could attenuate diabetic complications via its triglyceride-lowering, anticoagulatory, antioxidative, and antiinflammatory effects.
    關聯: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 57 (15): 6661-6667
    显示于类别:[食品營養與保健生技學系] 期刊論文

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