REDUCTION OF LIVER-INJURY INDUCED BY CARB ON-TETRACHLORIDE IN RATS ADMINISTERED PURPLE-COLORED SWEET-POTATO JUICE

Authors
SUDA I FURUTA S NISHIBA Y YAMAKAWA O MATSUGANO K SUGITA K
Citation
I. Suda et al., REDUCTION OF LIVER-INJURY INDUCED BY CARB ON-TETRACHLORIDE IN RATS ADMINISTERED PURPLE-COLORED SWEET-POTATO JUICE, J JPN SOC F, 44(4), 1997, pp. 315-318
Citations number
8
Categorie Soggetti
Food Science & Tenology
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341027X → ACNP
Volume
44
Issue
4
Year of publication
1997
Pages
315 - 318
Database
ISI
SICI code
1341-027X(1997)44:4<315:ROLIBC>2.0.ZU;2-Q
Abstract
The purple-colored sweetpotato juice containing anthocyanin pigments w as prepared from ''Ayamurasaki'', and the reduced effects on carbon te trachloride-induced liver injury of rats were studied. The pretreatmen t with purple-colored sweetpotato juice orally for 5 consecutive days prior to carbon tetrachloride treatment effectively reduced in GOT, GP T, LDH and thiobarbituric acid-reactive substance (TBA-RS) in serum an d liver TBA-RS and oxidized protein levels. These results demonstrated reducing effects of purple-colored sweetpotato juice against carbon t etrachloride-induced liver injury.