Anticoagulatory and Antiinflammatory Effects of Astaxanthin in Diabetic Rats

被引：51

作者：

Chan, Kung-chi ^{[3
]}

Pen, Pei-Jain ^{[3
]}

Yin, Mei-chin ^{[1
,2
]}

机构：

[1] Asia Univ, Dept Hlth & Nutr Biotechnol, Taichung, Taiwan

[2] China Med Univ, Dept Nutr, Taichung, Taiwan

[3] Providence Univ, Dept Food & Nutr, Taichung, Taiwan

来源：

JOURNAL OF FOOD SCIENCE | 2012年 / 77卷 / 02期

关键词：

astaxanthin; coagulation; diabetes; reactive oxygen species; VON-WILLEBRAND-FACTOR; METABOLIC SYNDROME; OXIDATIVE STRESS; MESANGIAL CELLS; HYPERGLYCEMIA; COAGULATION; ATHEROTHROMBOSIS; NEUTROPHILS; DYSFUNCTION; CYTOKINES;

D O I：

10.1111/j.1750-3841.2011.02558.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Astaxanthin at 0.01 or 0.05% of the diet was supplied to diabetic rats for 12 wk. Astaxanthin intake significantly increased its deposit in plasma, and retained glutathione content, reduced the production of reactive oxygen species, interleukin-6, tumor necrosis factor-a, and monocyte chemoattractant protein-1 in blood and kidney of diabetic rats (P < 0.05). Astaxanthin treatments also significantly decreased plasma levels of C-reactive protein and von Willebrand factor in diabetic rats (P < 0.05). Astaxanthin intake at 0.05% significantly diminished plasminogen activator inhibitor-1 and factor VII activities, enhanced antithrombin-III and protein C activities in circulation (P < 0.05). These results support that astaxanthin could attenuate diabetes associated coagulatory, oxidative, and inflammatory stress.

引用

页码：H76 / H80

页数：5

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