Anthocyanins attenuate alcohol-induced hepatic injury by inhibiting pro-inflammation signalling

Natural Product Research
Zhihui JiangXiaoying Zhang

Abstract

We assessed phytochemical components of anthocyanins from purple sweet potato (PSP) and purple potato (PP) with UPLC-MS/MS, and investigated their inhibitory effect on inflammatory response in alcoholic liver disease (ALD). Results showed that serum AST and ALT levels in PP anthocyanins (PPAs) and PSP anthocyanins (PSPAs) treatments were lower than those of alcohol-treated group. PPAs and PSPAs could inhibit mRNA expressions of inflammatory factors (TNF-α, VCAM-1, IFN-γ and CXCL-1). The mRNA levels of NF-κB, STAT, and TLR in PPAs and PSPAs treatment groups were lower than in alcohol treatment group. Our results indicate that PP and PSP are good source of anti-inflammatory anthocyanins to prevent ALD.

References

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Citations

Jul 12, 2018·Critical Reviews in Food Science and Nutrition·Xinwei JiangWeibin Bai
Jun 5, 2019·International Journal of Molecular Sciences·Ling-Zu KongTaeho Kwon
Nov 13, 2018·Current Medicinal Chemistry·Antonio SpecialeMariateresa Cristani
Oct 28, 2017·Plant Foods for Human Nutrition·Jie WeiJungang Fan
Feb 2, 2021·Evidence-based Complementary and Alternative Medicine : ECAM·Xian-Ting LiangShao-Bo Wang
Jan 22, 2020·Ultrasound in Medicine & Biology·Sardar M Z Uddin, David E Komatsu
Aug 18, 2018·Biomedicine & Pharmacotherapy = Biomédecine & Pharmacothérapie·Chandrashekhar SinghVijay Kumar

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