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Lipid‐Lowering Effect of Eriocitrin, the Main Flavonoid in Lemon Fruit, in Rats on a High‐Fat and High‐Cholesterol Diet
Author(s) -
Miyake Yoshiaki,
Suzuki Eriko,
Ohya Satoko,
Fukumoto Syuichi,
Hiramitsu Masanori,
Sakaida Kazuhiro,
Osawa Toshihiko,
Furuichi Yukio
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2006.00192.x
Subject(s) - eriodictyol , triglyceride , cholesterol , medicine , very low density lipoprotein , endocrinology , chemistry , flavonoid , food science , biochemistry , lipoprotein , luteolin , antioxidant
Eriocitrin (eriodictyol 7‐ O ‐β‐rutinoside) is the main flavonoid in lemon fruit. In this study, eriocitrin was investigated for its lowering effect on serum and hepatic lipids in high‐fat and high‐cholesterol fed rats. Rats in the control group ( N = 6) were fed a 20% lard and 1% cholesterol diet for 21 d, and rats in the 0.35% eriocitrin group ( N = 6) and 0.70% eriocitrin group ( N = 6) were fed a diet supplemented with eriocitrin 0.35% and 0.70%, respectively. The content of hepatic total cholesterol and triglyceride in the eriocitrin group was no different from that of the control group. The total cholesterol, VLDL+LDL, triglyceride, and phospholipid in the serum of the 0.35% eriocitrin group showed significantly lower concentrations than the control group ( P < 0.05), although there was no difference in the HDL concentrations among the groups. The lowering effect of eriocitrin for serum total cholesterol was thought to be caused by a decrease in VLDL+LDL. The 0.35% eriocitrin group was shown to have a significant increase in excretion of fecal bile acid ( P < 0.05) and a tendency for enhanced hepatic m‐RNA levels of LDL receptor in comparison with the control group.