The Preventive Effects of Dietary Bilberry (Vaccinium myrtillus L.) Extracts on Oxidative Stress Induced by Paraquat in Rats

• Nakasa Teruko

  Department of Food Science and Nutrition, Doshisha Women's College

• Takenaka Ryo

  Department of Food Science and Nutrition, Doshisha Women's College

• Okada Yuuko

  Department of Food Science and Nutrition, Doshisha Women's College

• Okinaka Osamu

  Department of Food Science and Nutrition, Doshisha Women's College

Bibliographic Information

Other Title

• ラットのパラコート誘発酸化ストレスに対するビルベリー（Ｖａｃｃｉｎｉｕｍ　ｍｙｒｔｉｌｌｕｓ　Ｌ．）エキスの抑制効果
• ラット ノ パラコート ユウハツ サンカ ストレス ニ タイスル ビルベリー Vaccinium myrtillus L エキス ノ ヨクセイ コウカ

Abstract

The preventive effects of dietary bilberry extracts (B ext), which contained fifteen species of anthocyanins, on oxidative stress induced by feeding paraquat (PQ) were assessed in rat. Growth retardation and lung enlargement due to feeding the rats a diet containing PQ were markedly suppressed by supplementing B ext. Also the decrease in triacylglycerol and increase in TBARS by feeding PQ were also suppressed by administration of B ext. Although there was no significant difference in the total concentration of cholesterol in plasma, elevation in the arteriosclerosis index due to PQ was decreased by administration of B ext. HDL-cholesterol was decreased by feeding PQ but was increased by B ext. In addition, superoxide dismutase and glutathione peroxidase activities in the erythrocyte of rats were decreased by feeding PQ, and these decreases were relieved by administration of B ext. Catalase activity in erythrocytes in the PQ group was increased, and this level was fur then increased by feeding B ext. In the liver, B ext. also suppressed the decrease in catalase and the increase in glutathion peroxidase activities in the PQ-fed rats. These results suggest that B ext. functions to prevent oxidative stress in rats due to PQ.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 53 (1), 1-7, 2006

  Japanese Society for Food Science and Technology

Keywords

• Food Science

Details

• CRID: 1390001206408196608
• NII Article ID: 130000052326
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.53.1
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 7770864
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I7770864
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed