A Review of the Lipid-Lowering Activity and Mechanism of Fructus Crataegi

doi:10.7506/spkx1002-6630-201515045

Abstract

Abstract:

Fructus Crataegi (hawthorn) is the dried ripe fruit of Crataegus pinnatifida Bge. var. major N.E.Br. or Crataegus
pinnatifida Bge. The bioactive components associated with the hypolipidemic effect of Fructus Crataegi include total
flavones, triterpenic acids, plant sterols, pectin pentasaccharide, and so on. The lipid-lowering effect of hawthorn fruit
is enhanced by combination with other Chinese herbal medicinal materials or edible and medicinal materials. Hawthorn
lowers plasma lipid by increasing PPAR-α expression in liver, inhibiting 3-hydroxy-3-methylglutaryl coenzyme A reductase
andintestinal ACAT activities, enhancing LDLR level and modulating lipid-related enzyme activities. In this review, we
summarize recent progress in understanding the hypolipidemic effect of bioactive components from hawthorn alone and
in combination with other bioactive materials and elucidate the mechanisms involved. Moreover, future perspectives for
hawthorn research are discussed.

Key words: hawthorn, bioactive component, hypolipidemic effect

CLC Number:

TS201.2

WANG Ling, WU Junlin, WU Qingping, WAN Yanjuan, ZHANG Wen. A Review of the Lipid-Lowering Activity and Mechanism of Fructus Crataegi[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201515045.

[1]	LI Xidong, SUN Shaoxia, LIANG Yanan, SHI Tala, MI Wei. Hawthorn Proanthocyanidins and Vitamin C Attenuate Liver Oxidative Stress in Insulin Resistance Rats through the Wnt/β-catenin Signaling Pathway [J]. FOOD SCIENCE, 2021, 42(17): 186-192.
[2]	WU Xuejiao, ZHAO Lichao, FANG Xiang, GUO Yingyu, LIANG Wen’ou, MA Yuhao, WANG Li. Progress in Understanding the Interaction between Bioactive Components of Soybean and Gut Microbiota [J]. FOOD SCIENCE, 2021, 42(13): 265-272.
[3]	FANG Yuan, CUI Nan, DAI Yinyin, LIU Suwen, CHANG Xuedong. Effect of Preparation Methods on Physicochemical Properties of Hawthorn Pectin [J]. FOOD SCIENCE, 2021, 42(11): 130-136.
[4]	WEI Lianhui, SONG Shumin, DONG Yan, SHI Jie, WANG Jiaojiao, LI Baolong, SUN Xingrong. Effect of Hemp Seed Peptide on Blood Lipids in High-Fat Diet Fed Rats [J]. FOOD SCIENCE, 2021, 42(11): 161-167.
[5]	CHEN Sirui, TANG Ying, DONG Dan, JIANG Ying, HE Hongying, WANG Jinling. Variation of Bioactive Components in Red Raspberry Juice during Fermentation for Deacidification [J]. FOOD SCIENCE, 2021, 42(10): 241-248.
[6]	ZHAO Yanyan, ZHAO Shengming, LI Shuai, KANG Zhuangli, WANG Zhengrong, ZHU Mingming, ZHAO Lu, MA Hanjun, HE Hongju. Effect of Polysaccharides from Hawthorn Leaves on the Quality and Antioxidant Activity of Fermented Milk [J]. FOOD SCIENCE, 2020, 41(2): 73-79.
[7]	ZHANG Yanhua, WANG Xiong, WANG Wenli, ZHANG Lei, CHE Huilian, ZHANG Yali. Effects of Grape Seed Proanthocyanins on High-Fat and High-Sugar Diet-Induced Metabolic Syndrome in Rats [J]. FOOD SCIENCE, 2020, 41(1): 112-120.
[8]	CHEN Ximiao, LI Meiying, XU Qiuli, XIONG Chuxin, SUN Yuanming. Changes in Polyphenol Contents and Antioxidant Activity in Hawthorn (Crataegus pinnatifida Bunge) during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2019, 40(5): 31-37.
[9]	SUN Siming, XU Hongwei, GUO Kaiyuan, GUO Mengran, CUI Shengnan, CUI Tong, TAN Jianxin. Effect of Hawthorn Proanthocyanidins on Proliferation and Apoptosis of Human Hepatocellular Carcinoma SMMC-7721 Cells [J]. FOOD SCIENCE, 2019, 40(5): 189-196.
[10]	ZHANG Qian, ZHENG Yaying, LI Yan, JIANG Zhengqiang, LIU Haijie. Effect of High-Voltage Electrostatic Field on Bioactive Components and Antioxidant Activity of Peanut Sprouts [J]. FOOD SCIENCE, 2019, 40(17): 190-195.
[11]	CHEN Shujun, ZHANG Junmei, LI Jiayi, ZHENG Jie, XING Huiya, WU Mengyue. In Vivo Hypolipidemic, Hypoglycemic and Antioxidant Properties of Functional Vinegar Powder Made from Minor Grains [J]. FOOD SCIENCE, 2019, 40(13): 155-160.
[12]	FENG Yicheng, MOU Dehua. Changes in Active Components and Antioxidant Activity of Hawthorn during Simulated Gastrointestinal Digestion in Vitro [J]. FOOD SCIENCE, 2018, 39(7): 139-145.
[13]	WANG Wei, MOU Dehua, LI Dandan. Antibacterial Activity and Mechanism of Hawthorn Pectin Oligosaccharides [J]. FOOD SCIENCE, 2018, 39(3): 110-116.
[14]	WU Yongxiang, WU Liping, HU Xiaoqian, KIM Taewan. Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro [J]. FOOD SCIENCE, 2018, 39(24): 168-174.
[15]	MA Yu, HUANG Yongguang, TANG Dongya, PAN Chengjin. Flavor Characteristics and Bioactive Components of Pure Honeysuckle Flower Liquor Produced by Solid-State Fermentation [J]. FOOD SCIENCE, 2018, 39(24): 249-255.

A Review of the Lipid-Lowering Activity and Mechanism of Fructus Crataegi

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments