A study in the field of Food Science and Nutrition seeking for capability of edible yomogi to prevent atherosclerosis

Yomogi水萃取物延长了人类低密度脂蛋白氧化过程中共轭双烯形成的滞后期。Yomogi水提取物呈剂量依赖性地抑制人低密度脂蛋白氧化过程中己酰赖氨酸和TBARS的形成以及ApoB100的降解。这些结果表明，Yomogi在低密度脂蛋白氧化开始到结束的各个阶段都具有很强的抗氧化活性。Yomogi水提物抑制人肠道Caco-2细胞ApoB48(乳杆菌)的分泌，抑制人HepG2细胞ApoB100(低密度脂蛋白-胆固醇)的合成。总而言之，这些结果表明，每天摄入yomogi可能会减缓人类动脉粥样硬化的发展。

Yomogi water extracts extended the lag phase of conjugated diene formation in human LDL oxidation. Yomogi water extracts dose-dependently inhibited hexanoyl lysine and TBARS formations, and degradation of ApoB100 in human LDL oxidation. These results indicate yomogi has a strong anti-oxidative activity in each phase from the beginning to the end of LDL oxidation. Yomogi water extracts inhibited secretion of ApoB48(chylomicron) from human intestinal CaCo-2 cells, and inhibited synthesis of ApoB100(LDL-cholesterol) in human HepG2 cells. Collectively, the results imply that daily consumption of yomogi may have an effect to slow down the development of human atherosclerosis.