首页|Effects of Total Flavonoids Extracted From Tartary Buckwheat Bran on Blood Fat and Antioxidation in Hyperlipemia Rats
Effects of Total Flavonoids Extracted From Tartary Buckwheat Bran on Blood Fat and Antioxidation in Hyperlipemia Rats
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Objective: To study the effect of total flavonoids of Tartary buckwheat bran on hyperlipemia rats in blood fat reduction and antioxidation。 Method: 60 seven week old Wistar rats were divided into six groups according to their body weights; all the groups but the control group fed with normal feed were fed with high-fat feed to induce hyperlipemia in the rats and the dosages of total flavonoids of Tartary buckwheat bran administered with the feed were 0。2， 0。5 and 1g/kg; the groups fed with both high-fat feed and Gynostemma pantaphyllum total glucoside tablet at 0。032g/kg was the positive control group; In the group fed with normal feed and the groups fed with high-fat feed distilled water was charged into the stomachs of the rats at 10 mL/kg every day for six weeks and then blood fat， liver fat and antioxidation-related parameters of the rats were measured。 Results: the comparison of the groups with total flavonoids of Tartary buckwheat bran administered at different dosages and the groups fed with high fat feed indicated that total flavonoids of Tartary buckwheat bran could effectively reduce serum TG (P<0。01) and TC (P<0。01) at different dosages; On one hand it reduced liver TC and TG separately by36。4% (P<0。01) and 73。9% (P<0。01)（P<0。01 at the dosages of 0。2 and 0。5 g/kgd and P<0。05 at the dosage of 1。0 g/kgd) presenting remarkable effects in serum triglyceride reduction， anti-arteriosclerosis and serum-lipid oxidation resistance and on the other hand it raised serum GSH-Px activity (P<0。01) and AAI(P<0。01) and lowered the AI(P<0。01) and serum MDA(P<0。01) content without causing the liver indexes to vary。 Conclusion: In the rats， total flavonoids of Tartary buckwheat bran could significantly reduce blood fat and liver fats， raised serum antioxidase activity and inhibited the peroxide formation of serum lipid。
College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi 712100 China
College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi 712100 China Institute of Food process, The Chinese Academy of Agricultural Sciences, Beijing 100094
College of Life Science, Northwest Agriculture and Forestry University, Yangling, Shaanxi 712100, China
The 10th International Symposium on Buckwheat（第十届国际荞麦会议）论文集
Yangling(CN)
The 10th International Symposium on Buckwheat（第十届国际荞麦会议）
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