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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/17304


    Title: Anti-coagulatory and Anti-inflammatory Effects of Astaxanthin in Diabetic Rats
    Authors: 殷梅津;YIN, MEI-CHIN
    Contributors: 保健營養生技學系
    Keywords: astaxanthin, diabetes, coagulation, reactive oxygen species
    Date: 2012-04
    Issue Date: 2012-11-26 10:31:16 (UTC+8)
    Abstract: "Astaxanthin at 0.01 or 0.05% of the diet was supplied to diabetic rats for 12 wks.
    3 Astaxanthin intake significantly increased its deposit in plasma, and retained glutathione
    4 content, reduced the production of reactive oxygen species, interleukin-6, tumor necrosis
    5 factor-, and monocyte chemoattractant protein-1 in blood and kidney of diabetic rats
    6 (P<0.05). Astaxanthin treatments also significantly decreased plasma levels of C-reactive
    7 protein and von Willebrand factor in diabetic rats (P<0.05). Astaxanthin intake at 0.05%
    8 significantly diminished plasminogen activator inhibitor-1 and factor VII activities, enhanced
    9 antithrombin-III and protein C activities in circulation (P<0.05). These results support that
    10 astaxanthin could attenuate diabetes associated coagulatory, oxidative, and inflammatory
    11 stress."
    Relation: JOURNAL OF FOOD SCIENCE
    Appears in Collections:[食品營養與保健生技學系] 期刊論文

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