Effects of the Different Dosage of Curcumin on Sport Injuries in Rat’s Serum Enzyme and Liver

Abstract

Abstract: By taking the different dosage of Curcumin. Researched the activity of Creatine kinase (CK)、Glutamic-pyruvic Transaminase (SGPT)、Glutamin-oxalacetic Transaminase(SGOT)、 lactate dehydrogenase (LDH ) in serum , and Superox- ide dismutase (SOD)、Glutathione peroxide(GSH-Px)、Catalase(CAT)in the tissues of heart and liver. The results showed: Cur significantly decreased the activity of CK 、SGOT 、 SGPT 、LDH (p<0.05) , increased the activity of SOD,CAT, GSH-Px in the tissues of heart、liver,and decreased the content of MDA in liver(p<0.05).The conclusion: Curcumin has the strong actions on enhancing antioxidant, clearing the free radicals and promoting the capability of exercise.

Key words: Curcumin, exercise, free radicals, rat

CHI Ai-Ping, XIONG Zheng-Ying. Effects of the Different Dosage of Curcumin on Sport Injuries in Rat’s Serum Enzyme and Liver[J]. FOOD SCIENCE, 2005, 26(8): 364-366.

[1]	LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing. Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization [J]. FOOD SCIENCE, 2021, 42(9): 64-69.
[2]	WANG Jing, HUANG Qingchen, GAO Minyue, ZHU Xiaopan, CHEN Zitong, WANG Shaokang, SUN Guiju. Preventive Effect of Forsythin from Forsythia suspensa Leaves on Obesity Induced by High-Fat Diet in Rats [J]. FOOD SCIENCE, 2021, 42(9): 85-90.
[3]	BAI Haijun, LI Zhijiang. Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats [J]. FOOD SCIENCE, 2021, 42(9): 145-150.
[4]	RAN Miao, HE Laping, ZHU Qiujin. Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 169-176.
[5]	LIU Hui, LÜ Zhenzhen, YANG Wenbo, ZHANG Chunling, LIU Jiechao, JIAO Zhonggao. Effect of Simulated Circulation Modes at Different Temperatures on Firmness, Sugar and Acid Composition of Peach Fruit [J]. FOOD SCIENCE, 2021, 42(9): 199-205.
[6]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[7]	REN Shuang, DONG Wenxia, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang. Progress in Food Delivery Systems Used for Curcumin Encapsulation [J]. FOOD SCIENCE, 2021, 42(9): 264-274.
[8]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[9]	SUN Jinzhi, FU Lujing, YUE Tianli, LI Jingyan, GUO Chunfeng. Quantitative Detection of Cow Milk Adulteration in Goat Milk Based on a Non-Protein Biomarker Present in Cow Milk [J]. FOOD SCIENCE, 2021, 42(8): 288-293.
[10]	LÜ Siyi, LU Qi, PAN Siyi. Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin [J]. FOOD SCIENCE, 2021, 42(8): 1-9.
[11]	LI Jun, KANG Xin, PU Xueli, CUI Huaitian, WANG Shengnan, SONG Hong, ZHU Danshi, LIU He. Effects of Adding Magnesium Chloride and Glutamine Transaminase after Cooling to Different Temperatures on the Rheological Properties of Heat-induced Gels from Whole Soybean Flour [J]. FOOD SCIENCE, 2021, 42(8): 17-21.
[12]	WANG Qiming, TANG Yuwan, LI Chunyi, ZHAO Jichun, ZHANG Yuhao, MING Jian. Spectroscopic Analysis of Interaction between Gliadin and Quercetin under Different NaCl Concentrations [J]. FOOD SCIENCE, 2021, 42(8): 29-39.
[13]	JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying. Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle [J]. FOOD SCIENCE, 2021, 42(8): 40-45.
[14]	CHEN Haihua, YU Rui, WANG Yusheng. Mechanism and Thermodynamic Characterization of Electrostatic Complexation between Gelatin and Sodium Alginate [J]. FOOD SCIENCE, 2021, 42(8): 52-59.
[15]	ZHAO Jingsong, WANG Yusheng, LI Tianhao, ZHAO Wenqing, CHEN Haihua. Construction and Properties of Polyglycerol Monolaurate-Oleic Acid Microemulsion System [J]. FOOD SCIENCE, 2021, 42(8): 81-89.

Effects of the Different Dosage of Curcumin on Sport Injuries in Rat’s Serum Enzyme and Liver

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments