Extraction process and lipid reducing effect of artichoke polyphenols
In order to advance the research and development of precision nutrition products and resource utilization,the extraction technology of polyphenols from artichoke was investigated,as well as the the assessment of its lipid re-duction effect.The results revealed that the drying method significantly (P<0.05) impacted the extraction yield and antioxidant activity of polyphenols and flavonoids from inner bract,outer bract,and stems of artichoke,with freeze-drying demonstrating the most favorable outcome.The optimal extraction conditions were determined as 40％ ethanol by volume fraction,an extraction temperature of 80 ℃,and a solid-liquid ratio of 1∶30.Under these experimental conditions,polyphenols extracted from the inner bracts exhibited potent in vitro lipase inhibitory activity as well as sodium cholate binding rate,achieving a lipase inhibitory rate of 37.6％,close to that of the positive control drug or-listat.Furthermore,in a high-fat mouse model,polyphenols extracted from the stem,inner bract,and outer bract of artichoke demonstrated lipid-reducing effects.Among them,those extracted from inner bracts showed superior effica-cy in reducing fat cell volume and liver fat accumulation,as there was no significant differences observed in body weight gain or epididymal fat coefficient compared with the control group.In conclusion,the artichoke polyphenols could effectively reduce lipid with promising application potential.
万方数据
维普
