Chrysanthemum extract can be utilised as a natural ingredient to lessen post-meal cholesterol levels and enhance antioxidant status, after eating a high-fat meal.
Clinical Study Antioxidant Cholesterol Chrysanthemum
The researchers analyzed the composition of two types of Imperial Chrysanthemum (IC) extracts, specifically IC-P and IC-E, using an Ultra High-Performance Liquid Chromatography-Mass Spectrometry (UHPLC-MS) method. Next, they assessed these extracts' in vitro antioxidant activities using three different radical scavenging assays: 1,1-diphenyl-2-picrylhydraxyl (DPPH), 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and Hydroxyl Radical(HR). A group of 37 adults followed a randomized program and were divided into two: one consuming a high-fat (HF) meal alone and the other having the same meal but supplemented with IC extract. Blood samples from participants were taken at a fasting state and several more times up to 8 hours after the meal.
The study found 12 compounds, including amino acids, flavonoids, and carboxylic acids, making up over 1% of the IC extracts. Compared to IC-E, IC-P exhibited significantly higher flavonoid content and strong free radical scavenging activity. Chrysanthemum consumption showed significant differences in post-meal glucose levels, triglycerides, total antioxidant capacity (T-AOC), and malondialdehyde (MDA) levels, with the IC-P supplement group showing lower postprandial glucose and improved serum antioxidant status.
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