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    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/8388


    Title: Anticoagulatory, Antiinflammatory, and Antioxidative Effects of Protocatechuic Acid in Diabetic Mice
    Authors: Lin, CY;Lin, Chia-Yu;Huang, CS;Huang, Chin-Shiu;Huang, CY;Huang, Chun-Yin;Yin, MC;Yin, Mei-Chin;林佳育;黃晉修
    Contributors: 保健系
    Keywords: Protocatechuic acid;diabetes;monocyte chemoattractant protein-1;coagulation;OXIDATIVE STRESS;IN-VITRO;PROINFLAMMATORY CYTOKINES;EXTRACTS;HEPATOTOXICITY;HYPERGLYCEMIA;COAGULATION;MELLITUS;ENZYMES;SERUM
    Date: 2009-08
    Issue Date: 2010-03-26 10:46:19 (UTC+8)
    Publisher: Asia University
    Abstract: Content of protocatechuic acid (PA) in eight locally available fresh fruits was analyzed, and the protective effects of this compound in diabetic mice were examined. PA at 1%, 2%, and 4% was supplied to diabetic mice for 8 weeks. PA treatments significantly lowered plasma glucose and increased insulin levels. PA treatments at 2% and 4% significantly lowered plasminogen activator inhibitor-1 activity and fibrinogen level; increased plasma activity of antithrombin-III and protein C; decreased triglyceride content in plasma, heart, and liver; elevated glutathione level and the retention of glutathione peroxidase and catalase activities in heart and kidney. PA treatments at 2% and 4% also significantly lowered plasma C-reactive protein and von Willebrand factor levels and reduced interleukin-6, tumor necrosis factor-alpha, and monocyte chemoattractant protein-1 levels in heart and kidney. These results support that protocatechuic acid could attenuate diabetic complications via its triglyceride-lowering, anticoagulatory, antioxidative, and antiinflammatory effects.
    Relation: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 57 (15): 6661-6667
    Appears in Collections:[食品營養與保健生技學系] 期刊論文

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