牛蒡子对实验性高脂血症大鼠降血脂效应及其机理研究

目的：研究牛蒡子对高脂血症大鼠血脂的影响并初步探讨其降脂机理。方法：建立大鼠高脂模型,将大鼠随机分为5组,即正常对照组、高脂模型组,低剂量药物组,中剂量药物组,高剂量药物组。药物灌胃4周后,检测相关指标。结果：与高脂模型组比较,牛蒡子中、高剂量组TC、TG降低,HDL-C升高（P〈0.05）。牛蒡子能明显改善大鼠血浆总脂酶（PHPA）、脂蛋白脂酶（LPL）活性（P〈0.05）。结论：牛蒡子能有效降低实验性高脂血症大鼠血脂水平。其作用机制可能与增强LPL、PHPA酶活性有关。

Study of the Effect and Functional Mechanism of Niu Bangzi on Reducing the Blood-Lipoprotein Level of the Experimental Hyperlipidemic Rats

Objective：To study the effect and functional mechanism of Niu Bangzi on reducing the blood-lipoprotein level on hyperlipidemia model experimental animals.Methods：Mice were feed with high-fat feeds in order to establish the hyperlipidemia models.The mice were divided into 5 groups,including the control group,the model group and high,middle and low dose drug groups.Niu Bangzi was given for 4 weeks,and then the TC,TG and HDL-C level of the mice were retested.Results：Compared with the model group,the TC and TG level of the middle and high dose group decreased,and the HDL-C level of the middle and high dose group increased. The difference was significant. Niu Bangzi also could elevate the activity of PHPA and LPL.Conclusion：The Niu Bangzi is effective in reducing the blood-lipoprotein level in the experimental mice,which may be related with the raised activity of related enzyme.