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Anticoagulatory and Antiinflammatory Effects of Astaxanthin in Diabetic Rats

Authors

  • Kung-chi Chan,

    1. Authors Chan and Pen are with Dept. of Food and Nutrition, Providence Univ. and author Yin is with Dept. of Health and Nutrition Biotechnology, Asia Univ. and Dept. of Nutrition, China Medical Univ. Taichung City, Taiwan. Direct inquiries to author Yin (E-mail: mcyin@mail.cmu.edu.tw).
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  • Pei-Jain Pen,

    1. Authors Chan and Pen are with Dept. of Food and Nutrition, Providence Univ. and author Yin is with Dept. of Health and Nutrition Biotechnology, Asia Univ. and Dept. of Nutrition, China Medical Univ. Taichung City, Taiwan. Direct inquiries to author Yin (E-mail: mcyin@mail.cmu.edu.tw).
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  • Mei-chin Yin

    1. Authors Chan and Pen are with Dept. of Food and Nutrition, Providence Univ. and author Yin is with Dept. of Health and Nutrition Biotechnology, Asia Univ. and Dept. of Nutrition, China Medical Univ. Taichung City, Taiwan. Direct inquiries to author Yin (E-mail: mcyin@mail.cmu.edu.tw).
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Abstract

Abstract:  Astaxanthin at 0.01 or 0.05% of the diet was supplied to diabetic rats for 12 wk. Astaxanthin intake significantly increased its deposit in plasma, and retained glutathione content, reduced the production of reactive oxygen species, interleukin-6, tumor necrosis factor-α, and monocyte chemoattractant protein-1 in blood and kidney of diabetic rats (P < 0.05). Astaxanthin treatments also significantly decreased plasma levels of C-reactive protein and von Willebrand factor in diabetic rats (P < 0.05). Astaxanthin intake at 0.05% significantly diminished plasminogen activator inhibitor-1 and factor VII activities, enhanced antithrombin-III and protein C activities in circulation (P < 0.05). These results support that astaxanthin could attenuate diabetes associated coagulatory, oxidative, and inflammatory stress.

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