山楂降血脂作用和机理研究进展

被引：185

作者：

王玲 ^{[1
]}

吴军林 ^{[1
,2
]}

吴清平 ^{[2
]}

万艳娟 ^{[1
]}

张文 ^{[1
]}

机构：

[1] 广东环凯微生物科技有限公司

[2] 广东省微生物研究所

来源：

食品科学 | 2015年 / 36卷 / 15期

关键词：

山楂; 生物活性成分; 降血脂作用;

D O I：

暂无

中图分类号：

R285.5 [中药实验药理];

学科分类号：

100806 [中药药理学];

摘要：

山楂为蔷薇科植物山里红(Crataegus pinnatifida Bge.var.major N.E.Br.)或山楂(Crataegus pinnatifida Bge.)的干燥成熟果实。山楂中的降血脂活性物质包括总黄酮、三萜酸、植物甾醇、果胶五糖等,山楂与其他有效物质(如可用于保健食品的中药、药食同源的物质)联用能发挥更有效的降血脂作用。山楂通过提高胆固醇7α-羟化酶的表达水平,抑制3-羟基-3-甲基戊二酸单酰辅酶A还原酶、酰基辅酶A:胆固醇酰基转移酶的活性,增加低密度脂蛋白受体水平及通过调控多种脂肪代谢酶的机制调节血脂。本文阐述山楂活性物质的降血脂作用及山楂与其他有效物质联用的降血脂效果,并阐明山楂降血脂作用的机制,并对山楂的进一步研究进行展望。

引用

页码：245 / 248

页数：4

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