You have no items in your shopping cart.
ABSTRACT
A major characteristic of obesity is inflammation. The rich compounds present in lemon peel have anti-inflammatory effects. This study examined whether fermented lemon peel can have an anti-obesity effect on obese mice induced by a high-fat diet (HFD) by regulating biochemical inflammation system. The lemon peel extract(LPE) could inhibit the weight gain of mice and improve the lesions of the liver and epididymal adipose tissue. In addition, LPE regulates blood lipids, liver function, and inflammation-related indicators in the serum of obese mice. LPE plays a positive role in regulating the inflammation and obesity-related genes in liver tissue and adipose tissue of obese mice. High-fat diet and lemon peel did not significantly alter the activities of ALT and ALP, as well as level of direct bilirubin (p > 0.05). However, total bilirubin was significantly increased in high-fat diet and 200 mg extract/kg bwt groups when compared with control group (p < 0.05) while in the kidney, high-fat diet and lemon peel extract had no significant effect on the levels of creatinine among the groups (p > 0.05). However, the peel extract markedly increased the levels of urea in rats plasma, relative to control and high-fat diet groups (p < 0.05) These results suggests that the LPE could help reduce obesity in obese mice induced by an HFD by adjusting the balance of the inflammatory response. Obesity often increases the risk of chronic diseases, and mild inflammation is an important feature of obesity. Therefore, timely suppression of inflammation in the body can help control the occurrence of obesity. This study clarifies that the anti-obesity effect of the lemon peel extract on a high-fat diet (HFD)-induced obese mice by regulating the body's inflammatory response and confirmed that the there was increased anti-inflammatory activity of the lemon peel extract. This study provides important references for future investigation, prophylaxis, and treatment of inflammation and obesity-related diseases, as well as the advances in functional foods and fermented foods with anti-inflammatory and anti-obesity activities.
