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

Kyu-Ho HAN; Ken-ichiro SHIMADA; Mitsuo SEKIKAWA; Michihiro FUKUSHIMA

doi:10.1271/bbb.70060

Food & Nutrition Science Notes

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

Kyu-Ho HAN, Ken-ichiro SHIMADA, Mitsuo SEKIKAWA, Michihiro FUKUSHIMA

Author information

Keywords: anthocyanin, antioxidant activity, colored potato, rat, superoxide dismutase mRNA

JOURNAL FREE ACCESS

2007 Volume 71 Issue 5 Pages 1356-1359

DOI https://doi.org/10.1271/bbb.70060

View "Advance Publication" version (May 7, 2007).

Details

Abstract

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.

Corresponding author

Register with J-STAGE for free!