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Anti-Thrombogenic and Anti-Inflammatory Effects of Solvent Fractions from Leaves of Zanthoxylum Schinifolium (Sancho Namu) in Rats Fed High Fat Diet  

Jang, Hyun-Seo (Department of Food Science and Nutrition, Catholic University of Daegu)
Rhee, Soon-Jae (Department of Food Science and Nutrition, Catholic University of Daegu)
Woo, Mi-Hee (Department of Pharmacy, Catholic University of Daegu)
Cho, Sung-Hee (Department of Food Science and Nutrition, Catholic University of Daegu)
Publication Information
Journal of Nutrition and Health / v.40, no.7, 2007 , pp. 606-615 More about this Journal
Abstract
This study was performed to investigate anti-thrombogenic, anti-inflammatory effects of n-BuOH (B) and $CH_2Cl_2$ (MC) fractions extracted from Sancho (Zanthoxylum. schinifolium) leaves in rats fed high fat diets. The experimental animal groups were consisted of eight including one 5% fat (N) and one 20% fat (H) without the test materials in diets and six H groups of feeding three levels (50, 100 and 150 mg/day) of the B and the MC fractions from Z. schinifolium, respectively. Plasma activated partial thromboplastin times and thrombin times of H group were decreased compared to the N group, but they were increased by feeding the MC fraction of 50 mg and over. Polymorphonuclear leukocyte 5#-lipo-xygenase activities and leukotriene $B_4$ contents of the H group were significantly increased compared to the N group, but they were decreased in the 100 mg and 150 mg of B fraction or the 150 mg of MC fraction fed groups. Liver cytochrome $P_{450}$, $O_2^-$, $H_2O_2$ and GSSG contents were increased by the high fat diet but decreased by feeding the B fraction or the MC fraction, while GSH content and glutathione S-transferase activity lowered by high fat diet were increased by feeding the two solvent fractions. The effects of the solvent fractions were evident at the level of 100 mg/day and over. The present results confirmed that two solvent fractions from the leaves of Z, schinifolium have enhancing effects on anti-thrombosis and anti-inflammation partly by antioxidant action and partly by direct modulation of the respective processeds. In conclusion, the n-BuOH and $CH_2Cl_2$ fractions from leaves of Z, schinifolium can be utilized as the proper ingredients of functional foods for preventing chronic degenerative disease.
Keywords
anti-thrombosis; anti-inflammation; Zanthoxylum schinifolium; high fat diet;
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