Anthocyanin-Rich Red Potato Flakes Affect Serum Lipid Peroxidation and Hepatic SOD mRNA Level in Rats | Zendy

KyuHo Han | Zendy; Kenichiro Shimada | Zendy; Mitsuo Sekikawa | Zendy; Michihiro Fukushima | Zendy

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Anthocyanin-Rich Red Potato Flakes Affect Serum Lipid Peroxidation and Hepatic SOD mRNA Level in Rats

Author(s) -

KyuHo Han,

Kenichiro Shimada,

Mitsuo Sekikawa,

Michihiro Fukushima

Publication year - 2007

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.70060

Subject(s) - thiobarbituric acid , superoxide dismutase , antioxidant , lipid peroxidation , messenger rna , endocrinology , chemistry , medicine , anthocyanin , biochemistry , biology , food science , gene

We examined the effects of red potato flakes (RPF) on serum antioxidant potential and hepatic mRNA in rats. The serum thiobarbituric acid-reactive substances concentration and hepatic superoxide dismutase mRNA level in rats fed RPF were significantly lower and higher respectively than those in control rats. These results suggest that RPF might improve the antioxidant system by enhancing hepatic SOD mRNA.

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