Physiological Effects of Ezo Ukogi (Acanthopanax senticosus Harms) Root Extract in Experimental Animals
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- ジッケン ドウブツ ニ オケル エゾウコギ コン チュウシュツブツ ノ キノウセイ
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An ezoukogi root extract (EUE) was examined for its physiological effects in various screening systems using experimental animals. No abnormalities could be observed in a safety evaluation involving single oral administration of 6, 000mg/kg and two-week multiple administration at doses up to 3, 000mg/kg/day. EUE was examined for its protective effects against vitamin C deficiency in a guinea pig model. The animals were given vitamin C-deficient feed alone (control group) or vitamin C-deficient feed containing EUE at a concentration of 0.25% (test group) for 30 days. On day 28, the animals were shaved to remove the hair in an area of the back. The skin at a site within the shaved area was exposed to UV light. On day 30, the skin collected from the UV-exposed site was analyzed for its lipid peroxide content, and the non-UV-exposed skin was examined for its collagen content. The analytical results indicated that consumption of EUE not only suppressed lipid peroxide formation, but also inhibited the decrease in collagen content. The rats were immersed in cold water for 15min, and the time required for recovery of their body temperature was measured. The recovery time was significantly shorter in the group treated with EUE at 500mg/kg for 2 weeks than in the control group, suggesting that EUE improves peripheral blood circulation. Mice were used to measure swimming time in the forcible swimming load test. The swimming time was significantly longer in the group treated with EUE at 500mg/kg for 2 weeks than in the control group, suggesting that EUE has an anti-fatigue effect. From the above results, it is estimated that EUE has a suppressive effect on lipid peroxide formation in the skin, a protective effect against collagen loss, an improving effect on peripheral blood circulation, and an anti-fatigue effect.
- Nippon Eiyo Shokuryo Gakkaishi
Nippon Eiyo Shokuryo Gakkaishi 57 (6), 257-263, 2004
Japan Society of Nutrition and Food Science