Modern medical studies have revealed that the main active
components of lotus leaves are flavonoids and alkaloids. The flavonoids in
lotus leaves have been reported to reduce the blood lipid level, to have
anti-allergy, anti-cancer, anti-ageing, bacteriostatic, and anti-oxidation
functions, and to be helpful in treating cardiovascular diseases. This study
examined the protective effects of lotus leaf flavonoids (LLF) against carbon
tetrachloride (CCl₄)-induced liver injury in mice. A Kunming mouse model of
hepatic injury was established via intraperitoneal injection of CCl₄. The mice
were orally administered LLF, after which serum biochemical markers and hepatic
mRNA expression levels were analysed. Compared with the model group, LLF
treatment significantly lowered the liver index and reduced serum levels of
aspartate aminotransferase (AST), alanine aminotransferase (ALT), triglyceride
(TG), and total cholesterol (TC). Histopathological evaluation further
demonstrated that LLF effectively attenuated morphological disruption and
hepatocellular necrosis in liver tissues exposed to CCl₄. Quantitative
polymerase chain reaction (qPCR) analysis revealed that LLF significantly
up-regulated the mRNA expression of antioxidant enzymes, including copper/zinc
superoxide dismutase (Cu/Zn-SOD), manganese superoxide dismutase (Mn-SOD), and
catalase (CAT), while down-regulating the expression of pro-inflammatory
mediators such as tumour necrosis factor-α (TNF-α), nuclear factor kappa B
(NF-κB), and interleukin-1β (IL-1β) (p < 0.05). In conclusion, LLF exhibits
notable hepatoprotective activity against CCl₄-induced liver injury and holds
promise for further development as a natural therapeutic agent. Lotus and its
leaves have certain biological activities, in particular, some studies showed
that they had good antioxidant activity, and their antioxidant activity also
played a protective role in cells, especially in liver cells and the liver.
This study also showed that the polyphenols contained in lotus leaves had a
good intervention in alcoholic liver injury.
Author(s) Details
Tongji Liu
Chongqing Collaborative Innovation Center for Functional Food, Chongqing
University of Education, Chongqing 400067, China, Chongqing Engineering
Research Center of Functional Food, Chongqing University of Education,
Chongqing 400067, China, Chongqing Engineering Laboratory for Research and
Development of Functional Food, Chongqing University of Education, Chongqing
400067, China and College of Biological and Chemical Engineering, Chongqing
University of Education, Chongqing 400067, China.
Fang Tan
Department of Public Health, Our Lady of Fatima University, Valenzuela 838,
Philippines.
Xingyao Long
Chongqing Collaborative Innovation Center for Functional Food, Chongqing
University of Education, Chongqing 400067, China, Chongqing Engineering Research
Center of Functional Food, Chongqing University of Education, Chongqing 400067,
China and Chongqing Engineering Laboratory for Research and Development of
Functional Food, Chongqing University of Education, Chongqing 400067, China.
Yanni Pan
Chongqing Collaborative Innovation Center for Functional Food, Chongqing
University of Education, Chongqing 400067, China, Chongqing Engineering
Research Center of Functional Food, Chongqing University of Education,
Chongqing 400067, China and Chongqing Engineering Laboratory for Research and
Development of Functional Food, Chongqing University of Education, Chongqing
400067, China.
Jianfei Mu
Chongqing Collaborative Innovation Center for Functional Food, Chongqing
University of Education, Chongqing 400067, China, Chongqing Engineering
Research Center of Functional Food, Chongqing University of Education,
Chongqing 400067, China and Chongqing Engineering Laboratory for Research and
Development of Functional Food, Chongqing University of Education, Chongqing
400067, China.
Xianrong Zhou
Chongqing Collaborative Innovation Center for Functional Food, Chongqing
University of Education, Chongqing 400067, China, Chongqing Engineering
Research Center of Functional Food, Chongqing University of Education,
Chongqing 400067, China and Chongqing Engineering Laboratory for Research and
Development of Functional Food, Chongqing University of Education, Chongqing
400067, China.
Runkun Yi
Chongqing Collaborative Innovation Center for Functional Food, Chongqing
University of Education, Chongqing 400067, China, Chongqing Engineering
Research Center of Functional Food, Chongqing University of Education,
Chongqing 400067, China and Chongqing Engineering Laboratory for Research and
Development of Functional Food, Chongqing University of Education, Chongqing
400067, China.
Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing
University of Education, Chongqing 400067, China, Chongqing Engineering
Research Center of Functional Food, Chongqing University of Education,
Chongqing 400067, China and Chongqing Engineering Laboratory for Research and
Development of Functional Food, Chongqing University of Education, Chongqing
400067, China.
Please see the book here :- https://doi.org/10.9734/bpi/mono/978-81-998509-0-3/CH9
