著者

Koji TAKATERA Yoshiaki MIYAKE Masanori HIRAMITSU Takashi INOUE Takao KATAGIRI

出版者

Japanese Society for Food Science and Technology

雑誌

Food Science and Technology Research (ISSN:13446606)

巻号頁・発行日

vol.18, no.1, pp.127-130, 2012 (Released:2012-06-27)

参考文献数

19

被引用文献数

1 6

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We investigated the effects of citric acid and lemon juice on iron absorption and improvement of anemia in iron-deficient rats. In Expt. 1, rats were administered ferric iron solution (2 mg/kg) with various concentrations of citric acid (1 − 6%) by a single oral gavage. The serum iron levels were significantly higher in rats treated with citric acid than those without citric acid. In Expt. 2, anemic rats were administered ferric iron solution (control) with 1% citric acid or diluted lemon juice containing 1% citric acid by oral gavage dose of 2 mg Fe3+/kg/day for 20 d. Heart weight and unsaturated iron-binding capacity (UIBC) were significantly lower in the citric acid group, whereas serum iron level and hematocrit value were significantly higher in the citric acid group than in the control group. Hemoglobin concentration was significantly higher in the citric acid group and lemon juice group. These results suggest beneficial effects of citric acid and lemon juice on iron bioavailability.

著者

Yoshiko Fukuchi Masanori Hiramitsu Miki Okada Sanae Hayashi Yuka Nabeno Toshihiko Osawa Michitaka Naito

出版者

SOCIETY FOR FREE RADICAL RESEARCH JAPAN

雑誌

Journal of Clinical Biochemistry and Nutrition (ISSN:09120009)

巻号頁・発行日

vol.43, no.3, pp.201-209, 2008 (Released:2008-10-31)

参考文献数

49

被引用文献数

59 70

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The aim of this study was to investigate the effect of dietary lemon polyphenols on high-fat diet-induced obesity in mice, and on the regulation of the expression of the genes involved in lipid metabolism to elucidate the mechanisms. Mice were divided into three groups and fed either a low fat diet (LF) or a high fat diet (HF) or a high fat diet supplemented with 0.5% w/w lemon polyphenols (LP) extracted from lemon peel for 12 weeks. Body weight gain, fat pad accumulation, the development of hyperlipidemia, hyperglycemia, and insulin resistance were significantly suppressed by lemon polyphenols. Supplementation with lemon polyphenols also significantly up-regulated the mRNA level of the peroxisome proliferator activated receptor-α (PPARα) compared to the LF and HF groups in the liver. Furthermore, the mRNA level of acyl-CoA oxidase (ACO) was up-regulated in the LP group compared to the LF group, but not HF group in the liver, and was also significantly increased in the epididymal white adipose tissue. Thus, feeding with lemon polyphenols suppressed body weight gain and body fat accumulation by increasing peroxisomal β-oxidation through up-regulation of the mRNA level of ACO in the liver and white adipose tissue, which was likely mediated via up-regulation of the mRNA levels of PPARα.