消化(炼金术)
化学
抗氧化剂
体外
食品科学
氧化磷酸化
氧化损伤
草本植物
氧化应激
生物化学
传统医学
草药
色谱法
医学
作者
Yi‐Long Ma,Zheng‐Fang Wu,Zhi Li,Yue Wang,Ya‐Fang Shang,Kiran Thakur,Zhao‐Jun Wei
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-02-01
卷期号:433: 137336-137336
被引量:4
标识
DOI:10.1016/j.foodchem.2023.137336
摘要
Lophatherum gracile Brongn. (L. gracile) is a traditional herb for both medicine and food use, but its digestibility and hepato-protective activity is unknown. Herein we investigated the digestibility and hepato-protective potential of L. gracile leave extract (LGE) using in vitro digestion and alcohol-induced oxidative damage models. Compared to the undigested group, the content of phenolics/flavonoids and the antioxidant activity in LGE generally decreased by 9.30-19.97% in the oral and small intestine phase after digestion, while that increased by 9.96-10.17% in the gastric phase. The main phenolics/flavonoids showed promising stability during digestion and their bio-accessiblity ranged from 67.64% to 84.47%. By reducing cellular reactive oxidative species and malonaldehyde levels, LGE (0.23-0.45 mg/mL) pretreatment significantly ameliorated alcohol-induced oxidative damage in HepG2 cells (P < 0.05), and their survival rate increased from 59.23% to 67.76%. These findings suggested that L. gracile could be used for the development of hepato-protective foods.
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