Purple sweet potato anthocyanins attenuate hepatic lipid accumulation through activating adenosine monophosphate-activated protein kinase in human HepG2 cells and obese mice.

@article{Hwang2011PurpleSP,
  title={Purple sweet potato anthocyanins attenuate hepatic lipid accumulation through activating adenosine monophosphate-activated protein kinase in human HepG2 cells and obese mice.},
  author={Y. Hwang and J. Choi and E. Han and Hyung Gyun Kim and J. Wee and Kyung Ok Jung and K. H. Jung and K. Kwon and T. Jeong and Y. Chung and H. Jeong},
  journal={Nutrition research},
  year={2011},
  volume={31 12},
  pages={
          896-906
        }
}
Purple sweet potato is a functional food rich in anthocyanins that possess disease-preventive properties. Anthocyanins are known to possess potent antidiabetic properties. However, the effect of the anthocyanin fraction (AF) from purple sweet potato on hepatic lipid metabolism remains unclear. Our hypothesis is that AF inhibits hepatic lipid accumulation through the activation of adenosine monophosphate-activated protein kinase (AMPK) signaling pathways in vitro and in vivo. In this study, we… Expand
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