Objective: To investigate the antiatherogenic effect of Chinese medicine Huajiao volatile oil and its possible mechanisms.
Methods: Atherosclerotic guinea pig models were duplicated by feeding high lipid forage. Thirty-six guinea pigs were randomly divided into three groups: control group, model group and Huajiao volatile oil group. Common forage (control group), high lipid forage (model group) and high lipid forage adding Huajiao volatile oil 10 mg/kg (Huajiao volatile oil group) were given to each group accordingly. After fourteen weeks, all animals were killed for the determination of the serum lipids, apolipoproteins, malonyldialdehyde (MDA), hepatic and aortic cholesterol and triglyceride concentration, and the percentage of aortic lesions covering the intimal surface.
Results: At the end of the 14th week, the serum lipids of model group and Huajiao volatile oil group were significantly higher than those of control group. The serum LDL level, LDL/HDL ratio, ApoB and MDA in the Huajiao volatile oil group were significantly reduced, compared with those in model group. The hepatic and aortic cholesterol and triglyceride concentration and aorta plaque area percentage of Huajiao volatile oil group were significantly lower than those of model group.
Conclusion: Huajiao volatile oil has an inhibitory effect on the development of experimental atherosclerosis lesions in guinea pigs. The mechanism may be related to regulation of lipid metabolism and antioxidation of serum lipids.
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
Similar Publications
Unraveling the influence of boiling time on aroma generation in ( Maxim.) water during boiling through molecular sensory science.
Food Chem X
December 2024
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
water (HW) has a wide range of applications in the new food service industry. However, few process and flavor studies have been conducted on HW. The aim of this study was to investigate the effect of boiling process on HW flavor as well as the mechanisms by which important aroma compounds affect the flavor.
View Article and Find Full Text PDFHuajiao ( Maxim.) is extensively cultivated in various countries, including China, Korea, and India, owing to its adaptability to diverse environments. This study comprehensively analyzed the volatile substance composition of 14 varieties of red huajiao with distinct geographical origins.
View Article and Find Full Text PDFAroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS.
Foods
March 2024
Key Laboratory of Food Sensory Analysis for State Market Regulation, Agriculture and Food Standardization Sub-Institute, China National Institute of Standardization, Beijing 102200, China.
Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated using a dynamic dilution olfactometer and ranking descriptive analysis (RDA) technology. The volatile compounds and major aroma components were determined by GC-MS in combination with odor activity value (OAV) analysis.
View Article and Find Full Text PDFComparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS.
Food Res Int
May 2023
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China. Electronic address:
The unique flavor and aroma characteristics of huajiao were not only influenced by cultivated varieties, maturity, but also geographic origin. This study compared the terpenoids of 48 species of huajiao using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose). The E-nose results showed differences in huajiao from different origins and varieties, and from the PCA loading plots it was possible to conclude that some samples contained higher levels of hydrocarbons and alcohols, providing a preliminary discrimination between different species of huajiao.
View Article and Find Full Text PDFCharacterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils.
Food Chem
May 2022
Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
Fried huajiao oil (FHO) samples prepared with red or green huajiao are widely applied in different Chinese cuisines due to their own aroma characteristics. To investigate their different aroma profiles, 2 red and 3 green FHOs were analyzed by quantitative descriptive sensory analysis (QDA) and gas chromatography-olfactometry/aroma intensity (GC-O/AI). QDA results showed a distinct difference among FHOs in terms of all sensory attributes.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!