FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (17): 344-348.doi: 10.7506/spkx1002-6630-201117072

• Nutrition & Hygiene • Previous Articles     Next Articles

Effect of Foodborne Flavonoids on Oxidative Stress in HepG 2 Cells

XIE Li-yang1，ZHANG Di1，WU Wei2，JI Bao-ping1,*，ZHAO Lei3，SU Chun-yuan1   

  1. (1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China； 2. College of Engineering, China Agricultural University, Beijing 100083, China；3. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China)
  • Received:2018-05-21 Revised:2018-05-21 Published:2011-08-30

RichHTML

0

Abstract: Objective: To evaluate the effects of three foodborne flavonoids including (-)-epicatechin, naringenin and (-)-epigallocatechin gallate (EGCG) on reducing oxidative stress in HepG2 cells. Methods: Oleic acid (OA) was used to induce a fatty liver model in HepG2 cells. Cell injury and oxidative stress in HepG2 cells were evaluated by measuring cell viability, MDA content and ROS generation. The efficacies of three foodborne flavonoids in relieving oxidative stress in HepG2 cells were assessed based on ROS reduction after treatment with each flavonoid. Results: EGCG had better antioxidant effect than (-)-epicatechin and their antioxidant effects were both increased in a dose-dependent fashion. Naringenin revealed the weakest antioxidant effect and was an oxidation promoter at the concentration of 100μmol/L.

Key words: flavonoids, HepG2, ROS, fatty liver

CLC Number: