Hypolipidemic and Antioxidant Properties of Phenolic Compound-Rich Extracts from White Ginseng Panax ginseng in Cholesterol-Fed RabbitsReport as inadecuate




Hypolipidemic and Antioxidant Properties of Phenolic Compound-Rich Extracts from White Ginseng Panax ginseng in Cholesterol-Fed Rabbits - Download this document for free, or read online. Document in PDF available to download.

1

Korea Food Research Institute, Seongnam, Kyonggi 463-746, Korea

2

Department of Food Science & Technology, Korea National University of Transportation, Jeungpyeong 368-701, Korea





*

Author to whom correspondence should be addressed.



Abstract In this study, the effect of low-molecular weight white ginseng compounds on various biochemical indices, including blood lipid concentrations and antioxidant enzyme activities and morphological changes was investigated in rabbits with high cholesterol diet-induced hypercholesterolemia. The experimental animals were 16-week-old male New Zealand white rabbits divided into normal control diet, high cholesterol diet, and high cholesterol with 0.05% white ginseng low-molecule compound groups, treated for 4 weeks. Blood lipid concentrations were higher in the high cholesterol groups compared to the normal control group but were not improved by the white ginseng low-molecular weight compound. We note however that antioxidant enzyme activities and morphological changes of the aorta showed that white ginseng small compounds had a positive effect on hypercholesterolemia. Based on such results, low-molecular weight compounds rich in phenolic compounds in white ginseng can be said to be effective in part in improving hyperlipidemia and atherosclerosis induced by a high cholesterol diet among New Zealand white rabbits. View Full-Text

Keywords: Panax ginseng; hyperlipidemia; antioxidant activity; atherosclerosis Panax ginseng; hyperlipidemia; antioxidant activity; atherosclerosis





Author: Lan-Sook Lee 1, Chang-Won Cho 1, Hee-Do Hong 1, Young-Chul Lee 1, Ung-Kyu Choi 2 and Young-Chan Kim 1,*

Source: http://mdpi.com/



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