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Raspberry anthocyanin consumption prevents diet-induced obesity by alleviating oxidative stress and modulating hepatic lipid metabolism.

Raspberry anthocyanin consumption prevents diet-induced obesity by alleviating oxidative stress and modulating hepatic lipid metabolism.
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Wu T, Yang L, Guo X, Zhang M, Liu R, Sui W,


Wu T, Yang L, Guo X, Zhang M, Liu R, Sui W, (click to view)

Wu T, Yang L, Guo X, Zhang M, Liu R, Sui W,

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Food & function 2018 04 10() doi 10.1039/c7fo02061a

Abstract

Evidence indicates that raspberries have beneficial effects on chronic diseases. The objective of this study was to examine the beneficial effects of raspberry anthocyanin (RA) on high fat diet-induced obesity and investigate the underlying molecular mechanism. C57BL/6 mice were administered a low-fat diet, high-fat diet, and high-fat diet supplemented with RA at a dose of 200 mg kg-1 of food for 12 weeks. It was found that RA reduced the body weight gain by 63.7%. Furthermore, RA significantly elevated serum superoxide dismutase (SOD) and glutathione peroxidase (GSH-PX) activities and fecal butyric acid level, remarkably reduced the serum and hepatic lipid profiles, and markedly down-regulated the expression of the tumor necrosis factor α (TNFα), interleukin-6 (IL-6), and nuclear factor κB (NF-κB) genes. Metabolomics analysis conducted using gas chromatography time-of-flight mass spectrometry (GC-TOF/MS) indicated that RA administration promoted the recovery of metabolites involved in glycerophospholipid metabolism, insulin signaling pathway, and glutathione metabolism in the livers of obese mice. These findings suggest that RA may ameliorate diet-induced obesity by alleviating oxidative stress and modulating lipid metabolism.

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