Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2015, 3(5), 317-324
DOI: 10.12691/jfnr-3-5-5
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Hypolipidemic Action of hydroxycinnamic Acids from Cabbage (Brassica oleracea L. var. capitata) on Hypercholesterolaemic Rat in Relation to Its Antioxidant Activity

Chengjie Ji1, Chenwei Li2, Weihong Gong2, Hai Niu1, 3, and Wen Huang1,

1Laboratory of Ethnopharmacology, Regenerative Medicine Research Center, Institute for Nanobiomedical Technology and Membrane Biology, West China Hospital/West China Medical School, Sichuan University, Chengdu 610041, P.R. China

2Intensive care unit, West China Hospital, Sichuan University, Chengdu 610041, P.R. China

3College of Mathematics, Sichuan University, Chengdu 610064, P.R. China

Pub. Date: May 24, 2015

Cite this paper:
Chengjie Ji, Chenwei Li, Weihong Gong, Hai Niu and Wen Huang. Hypolipidemic Action of hydroxycinnamic Acids from Cabbage (Brassica oleracea L. var. capitata) on Hypercholesterolaemic Rat in Relation to Its Antioxidant Activity. Journal of Food and Nutrition Research. 2015; 3(5):317-324. doi: 10.12691/jfnr-3-5-5


Cabbage extract containing chlorogenic acid has notable scavenging activity against hydroxyl radicals, superoxide anion radicals, DPPH radicals as well as potent reducing power. Oral administration of the extract (240 mg/kg BW/day) to hypercholesterolaemic rats reduced by high–fat diet for 30 days lowered their blood TC, TG, and LDL–C levels by 36.3, 43.5 and 45.8%, respectively. However, the blood HDL–C levels in the same treated rats increased by 17.1%. Treatment of hypercholesterolaemic rats with the extract significantly increased the GSH level along with enhanced SOD, CAT activities in liver tissues. Furthermore, the extract significantly decreased hepatic MDA as well as GPx and GR activities in extract–treated rats. It can therefore be concluded that the extract has a high hypolipidaemic activity and this may be attributed to its antioxidative potential.

cabbage hydroxycinnamic acids Hypercholesterolaemic Antioxidant capacity Hypolipidemic action

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