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Hypolipidemic and antioxidant effects of total flavonoids from blueberry leaves

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Abstract

Constituents in leaves of blueberry are often used as a new source of additives for the food and pharmaceutical industries due to their unique bioactivities. Hypolipidemic and antioxidant effects of total flavonoids from blueberry leaves (TFBL) were evaluated in the hyperlipidemia rats induced by a high-fat diet. At doses of 50–200 mg/kg, oral administration of TFBL to hyperlipidemia rats was highly effective in decreasing the levels of serum total cholesterol, triglycerides and low-density lipoprotein cholesterol, increasing the levels of serum high-density lipoprotein cholesterol, adjusting metabolic disturbance of lipoprotein, increasing the capability of total antioxidant capacity and activities of superoxide dismutase and glutathione peroxidase, decreasing the contents of malondialdehyde in serum and liver and repressing development of atherosclerosis. Meanwhile, the ratio of liver to body weight could be decreased by TFBL at doses of 100–200 mg/kg. The present data suggested that total flavonoids from blueberry leaves had both hypolipidemic and antioxidant effects, which could help the cure and prevention of hyperlipidemia diseases.

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Acknowledgments

The work was financially supported by the Education Department of Liaoning Province in China (No. LS2010003).

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Authors and Affiliations

  1. College of Chemistry, Chemical Engineering and Food Safety, Bohai University, 19 Technology Road, Songshan Jinzhou, 121013, People’s Republic of China

    Ying Chang Li & Bin Xin Li

  2. College of Food Science and Engineering, Liaoning Medical College, Jinzhou, 121000, People’s Republic of China

    Li Jing Geng

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  1. Ying Chang Li
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  2. Bin Xin Li
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Correspondence to Ying Chang Li.

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Li, Y.C., Li, B.X. & Geng, L.J. Hypolipidemic and antioxidant effects of total flavonoids from blueberry leaves. Eur Food Res Technol 233, 897–903 (2011). https://doi.org/10.1007/s00217-011-1572-z

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  • DOI: https://doi.org/10.1007/s00217-011-1572-z

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