{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T05:50:11Z","timestamp":1780465811058,"version":"3.54.1"},"reference-count":37,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2019,10,15]],"date-time":"2019-10-15T00:00:00Z","timestamp":1571097600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2019,11]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Wushan Shencha (<jats:italic>Malus doumeri<\/jats:italic> leaf) is a unique tea\u2010like drink. Herein, the effect of flavonoids from Wushan Shencha (FWSSC) on carbon tetrachloride\u2010induced liver injury was studied. The serum and liver tissues of experimental mice were analyzed by kits, a slice technique, and qPCR assay. The liver index is a calculated liver\u2010to\u2010body weight ratio, and the experimental results showed that FWSSC reduced the liver index of the model group with liver injury, which was the highest. Sections stained with H&amp;E showed that FWSSC reduced stem cell necrosis caused by liver injury. FWSSC reduced the serum levels of AST, ALT, TG, and TC, as well as the levels of IL\u20106, TNF\u2010\u03b1, and IFN\u2010\u03b3 cytokines in the serum of mice with liver injury. Liver biochemical tests also showed that FWSSC increased the SOD activity and decreased TC, TG, and MPO levels in mice with liver injury. It was found that FWSSC upregulated the expression of Cu\/Zn\u2010SOD, Mn\u2010SOD, CAT, and I\u03baB\u2010\u03b1, and downregulated the expression of NF\u2010\u03baB, COX\u20102, TNF\u2010\u03b1, and IL\u20101\u03b2 in the liver tissue of mice with liver injury by detecting the expression of mRNA in liver tissue. It is concluded that FWSSC is an active substance with hepatoprotective effects. The activity of FWSSC increased with increasing concentration, and the hepatoprotective effect of FWSSC at 100\u00a0mg\/kg concentration was stronger than that of silymarin.<\/jats:p>","DOI":"10.1002\/fsn3.1243","type":"journal-article","created":{"date-parts":[[2019,10,15]],"date-time":"2019-10-15T22:05:34Z","timestamp":1571177134000},"page":"3808-3818","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Preventive effect of flavonoids from Wushan Shencha (<i>Malus doumeri<\/i> leaves) on CCl<sub>4<\/sub>\u2010induced liver injury"],"prefix":"10.1002","volume":"7","author":[{"given":"Kai","family":"Zhu","sequence":"first","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing China"},{"name":"Chongqing Engineering Research Center of Functional Food Chongqing University of Education Chongqing China"},{"name":"Chongqing Engineering Laboratory for Research and Development of Functional Food Chongqing University of Education Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guangbin","family":"Huang","sequence":"additional","affiliation":[{"name":"Department of Trauma Surgery, Emergency Medical Center of Chongqing the Affiliated Central Hospital of Chongqing University Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Xie","sequence":"additional","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xianrong","family":"Zhou","sequence":"additional","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing China"},{"name":"Chongqing Engineering Research Center of Functional Food Chongqing University of Education Chongqing China"},{"name":"Chongqing Engineering Laboratory for Research and Development of Functional Food Chongqing University of Education Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianfei","family":"Mu","sequence":"additional","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing China"},{"name":"Chongqing Engineering Research Center of Functional Food Chongqing University of Education Chongqing China"},{"name":"Chongqing Engineering Laboratory for Research and Development of Functional Food Chongqing University of Education Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9798-7865","authenticated-orcid":false,"given":"Xin","family":"Zhao","sequence":"additional","affiliation":[{"name":"Chongqing Collaborative Innovation Center for Functional Food Chongqing University of Education Chongqing China"},{"name":"Chongqing Engineering Research Center of Functional Food Chongqing University of Education Chongqing China"},{"name":"Chongqing Engineering Laboratory for Research and Development of Functional Food Chongqing University of Education Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2019,10,15]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0148868","article-title":"Carvedilol improves inflammatory response, oxidative stress and fibrosis in the alcohol\u2010induced liver injury in rats by regulating Kuppfer cells and hepatic stellate cells","volume":"12","author":"Ara\u00fajo J\u00fanior R. 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