Role of Resveratrol and Chrysin on Inflammation and Liver Function in Obese Mice
Pipit Pitriani, Wang-Lok Lee, Hee-Geun Park

Universitas Pendidikan Indonesia

Abstract

Background: The incidence of obesity has been spreading throughout the world. Many of the complications caused by obesity such as inflammation and impaired liver function. Objectives: The purpose of this study was to investigate the effects of resveratrol and chrysin supplementation on inflammation and liver function of high-fat-diet induced obese mice. Methods: The C57BL/6 mice were randomly assigned to four groups: normal diet control (NC- n=10), high fat diet control (HC- n=10), and high fat diet with chrysin supplementation (HCH- n=10) groups. Resveratrol 25 mg/kg body weight and chrysin 50mg/kg body dissolved in a 0.1ml solution of dimethyl sulfoxide was supplemented orally per mouse 4 times a week for 15 weeks. Results: The calorie intake of group supplemented by resveratrol and chrysin were significantly decrease. The body weight was significantly increased in high-fat diet group compared with that in normal diet group but not in resveratrol and chrysin group after 15 weeks. The liver weight was significantly decrease in resveratrol group but in chrysin group. TNFα not significantly decrease in resveratrol and chrysin group while IL1β significantly decrease. TLR 4 significantly decrease only in chrysin group while IL10 only increase in resveratrol group. The collagen significantly decreases with resveratrol supplementation while fibronectin was not affected by resveratrol nor chrysin. Conclusions: The inflammation process in liver of high fat diet induced obese mice can decrease by supplementation of resveratrol and chrysin. The liver function can change mostly by resveratrol supplementation.

Keywords: obese, chrysin, resveratrol, inflammation, liver function

Topic: Sport Medicine and Nutrition