Preventive Nutrition and Food Science

  • 제6권2호
  • /
  • Pages.122-125
  • /
  • 2001
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  • 2287-1098(pISSN)
  • /
  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

Comparison of Jujube Extract with Tangerine Peel Extract in Lowering Plasma Lipids and Activities of Cholesterol Regulating Enzymes in Cholesterol-Fed Rats

  • Park, Myung-Sook (Department of Nutrition and Food Science, Kyungpook National University) ;
  • Bok, Song-Hae (Korea Research Institute of Bioscience & Biotechnology)
  • 발행 : 2001.06.01
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초록

A potential mechanism through which the jujube extract might produce a cholesterol-lowering effect was compared with that of tangerine peel extract in vivo. Two extracts were prepared using ethanol. Male rats were fed a high cholesterol (1%, w/w) lab chow with jujube extract (1.2%) or tangerine peel extract (6.3%, w/w) for 3 weeks. Activities of hepatic HMG-CoA reductase (289.6$\pm$12.9 and 296.7$\pm$11.6 nmole/min/mg vs. 347.9$\pm$17.5 nmole/min/mg) and ACAT (554.8$\pm$18.2 and 451.7$\pm$19.4 nmole/min/mg vs. 602.6$\pm$21.4 nmole/min/mg) were significantly lowered by both supplements compared to the control group. These two supplements also substantially reduced the concentrations of plasma cholesterol (103.3$\pm$15.9 and 101.6$\pm$19.4 mg/dL vs. 141.6$\pm$18.1 mg/dL) and triglyceride (61.3$\pm$5.5 and 55.5$\pm$3.9 mg/dL vs. 96.0$\pm$4.2 mg/dL). The inhibition of HMG-CoA reductase resulting from the supplementation of jujube or tangerine extracts could count for the reduction in plasma cholesterol. Accordingly, lipid-lowering action of both supplements appears to be similar in high-cholesterol fed rats.

키워드

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