Research - Cornus mas Fruits / Cornelian Cherry
The protective effect of the Cornus mas fruits (cornelian cherry) on hypertriglyceridemia and atherosclerosis through PPAR[alpha] activation in hypercholesterolemic rabbits.
Cornelian cherry (Cornus mas L.) fruits have been used in traditional cuisine and in folk medicine in various countries. This study was conducted to evaluate the constituents and impact of cornelian cherry (C. mas L.) fruits lyophilisate on lipid levels, PPAR[alpha] protein expression, atheromatous changes in the aorta, oxidoredox state, and proinflammatory cytokines in hypercholesterolemic rabbits. The HPLC-MS method was used for determining active constituents in cornelian cherry. In a subsequent in vivo study the protective effect of the cornelian cherry on diet-induced hyperlipidemia was studied using a rabbit model fed 1% cholesterol. Cornelian cherry (100 mg/kg b.w.) or simvastatin (5 mg/kg b.w.) were administered orally for 60 days. Two iridoids--loganic acid and cornuside--and five anthocyanins were identified as the main constituents of the cornelian cherry. The administering of the cornelian cherry led to a 44% significant decrease in serum triglyceride levels, as well as prevented development of atheromatous changes in the thoracic aorta. Cornelian cherry significantly increased PPAR[alpha] protein expression in the liver, indicating that its hypolipidemic effect may stem from enhanced fatty acid catabolism. Simvastatin treatment did not affect PPAR-[alpha] expression. Moreover, the cornelian cherry had a significant protective effect on diet- induced oxidative stress in the liver, as well as restored upregulated proinflammatory cytokines serum levels. In conclusion, we have shown loganic acid to be the main iridoid constituent in the European cultivar of the cornelian cherry, and proven that the cornelian cherry could have protective effects on diet-induced hypertriglicerydemia and atherosclerosis through enhanced PPAR[alpha] protein expression and via regulating oxidative stress and inflammation.
Source : International Journal of Phytotherapy and Phytopharmacology via Free Library
Link to Full Article