Cholesterol-lowering effects of piceatannol, a stilbene from wine, using untargeted metabolomics

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• 作者：Tung-Ting Sham^a ; Meng-Heng Li^a ; Chi-On Chan^a ; ^b ; Huan Zhang^a ; Shun-Wan Chan^a ; ^b ; ^c ; Daniel Kam-Wah Mok^a ; ^b ; ^{bcdaniel@polyu.edu.hk}
• 关键词：Piceatannol (PubChem CID ; 667639).
• 刊名：Journal of Functional Foods
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：28
• 期：Complete
• 页码：127-137
• 全文大小：1746 K
• 卷排序：28

文摘

Piceatannol lowered total blood cholesterols, LDL-C levels and atherogenic index. Piceatannol attenuated esterified fatty acids, lysophospholipids and bile acids. Piceatannol raised ratio of esterified arachidonic acid to di-homo-γ linoleic acid. High fat diet increased secondary and conjugated bile acids. Piceatannol lowered primary and secondary bile acids, raised conjugated bile acids.