Effect of Astilbin in Tea Processed from Leaves of Engelhardtia chrysolepis on the Serum and Liver Lipid Concentrations and on the Erythrocyte and Liver Antioxidative Enzyme Activities of Rats.

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  • Effect of Astilbin in Tea Processed from Leaves of<i>Engelhardtia chrysolepis</i>., on the Serum and Liver Lipid Concentrations and on the Erythrocyte and Liver Antioxidative Enzyme Activities of Rats

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Abstract

The effects of astilbin in Kohki tea, which is produced from the leaves of Engelhardtia chrysolepis HANCE (Chinese name, huang-qui), and of an aglyconie of astilbin, taxifolin, on the serum and liver lipid concentrations, and on the erythrocyte and liver antioxidative enzyme activities were determined with rats fed on a cholesterol-free diet. The total liver cholesterol concentration tended to be decreased by feeding with astilbin, and significantly decreased by feeding with taxifolin. The liver phospholipid concentration was decreased by feeding with both astilbin and taxifolin. In addition, astilbin and taxifolin lowered the serum and liver TBARS concentrations, but did not influence the serum and liver antiokidative enzyme activities, suggesting the possibility that these compounds acted to lower the TBARS concenitration by their direct antioxidative action in vivo, almost without influencing the antioxidative enzyme activities.

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