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Preliminary Study on the Repairing Effects of Characteristic Constituents of Tea Against Chemical Injury of Alcohol in Mice

LI Da-wei~1,ZHANG Shi-kang~(1*),Wu Hui-ling~2,SONG Yan-hua~2,ZHU Yue-jin~1,SHI Hai-gen~1 (1.Hang zhou Tea Research Institute,CHINA COOP,HangZhou 310016,China; 2.Zhejiang Provincial Center for Disease Control and Prevention,HangZhou 310051,China)  
To observed the effect of the formula compounded with amino acid granules ol L-theanineγ-aminobutyric (GABA)and other characteristic constituents of tea(hereinafter referred to as functional modification factor)on ebriety rate,biochemical index of blood,liver tissue,metabolism enzyme in stomach tissue of mice in the state of acute alcoholisms were studied.The results showed that:Feeding with different gavage doses of different function modifier(0.15ml/10g,0.18ml/10g)containing respective concentrations(5.35mg/mL 10.7mg/mL. 21.4mg /mL)could decrease the ebriety rate in mice obviously and the mice could endure a more long time under the action of alcohol(P0.05 or P0.01)investigated by means of eliminating the stress response in mice and other unfavorable factors and being compared with model group.Compared with the control group,function of the dose modification factors could significantly reduce serum ALT.and AST levels,as well as MDA production in stomach and liver tissue,but increase SOD activity significantly.When the mice drinked a lot of activity.The liver ADH,were reduced the blood alcohol concentration.This demonstrate that modifying factors possess mitigation and reduction of alcohol and had a distinct effect of protection for liver.
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