alexa Blackberry extract attenuates oxidative stress through up-regulation of Nrf2-dependent antioxidant enzymes in carbon tetrachloride-treated rats.
Nutrition

Nutrition

Journal of Nutrition & Food Sciences

Author(s): Cho BO, Ryu HW, Jin CH, Choi DS, Kang SY,

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Abstract The aim of this study was to investigate the protective ability of blackberry extract (BE) against oxidative stress in carbon tetrachloride (CCl(4))-treated rats. The results showed that treatment with BE attenuated lipid peroxidation that was increased by CCl(4) and also markedly recovered the activity of antioxidant enzymes, such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), and glutathione reductase (GR), that were decreased by CCl(4). BE also elevated the protein expression levels of NF-E2-related factor-2 (Nrf2), CuZnSOD, MnSOD, GPx-1/2, and heme oxygenase-1 (HO-1), but not that of catalase. Furthermore, the administration of BE significantly attenuated the levels of serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) that were increased by CCl(4). Therefore, the present study suggests that BE possesses significant protective effects against in vivo oxidative stress. This article was published in J Agric Food Chem and referenced in Journal of Nutrition & Food Sciences

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