The hypolipidemic, anti-inflammatory and antioxidant effect of Kavoli? aqueous extract, a mixture of Brassica oleracea leaves, in a rat model of NAFLD

Herein we characterized the bioactive metabolites of the aqueous extract of Kavoli (R), a commercial product composed of a mixture of Brassica oleracea leaves, and assessed its potential ameliorating effects in a rat model of non-alcoholic fatty liver disease (NAFLD). Kavoli (R) extract showed high levels of bioactive compounds and strong in vitro antioxidant activities. Chlorogenic and neochlorogenic acids were identified as the most representative polyphenols. The administration of brassica extract to steatotic rats significantly ameliorated the levels of blood lipids and transaminases, and lipid content and inflammatory markers in liver. Oxidative stress parameters were significantly improved in both liver and brain of steatotic rats. Moreover, plasma and feces levels of short chain fatty acids (SCFAs) were bring back close to control values by Kavoli (R) treatment, in spite of high fat diet/ streptozotocin (HFD/STZ)-induced alterations. The efficacy of Kavoli (R) in treating hypercholesterolemia, reducing the level of inflammation and cardiovascular disease biomarkers, steatosis and oxidative stress pa-rameters, as well as the ability in modulating SCFAs levels is probably related to the bioactive compounds of the water extract administered to the rat model of NAFLD. In particular, the ameliorating effects are largely attributable to the high content in polyphenols observed in our study.

Automated summary

In this study, the bioactive metabolites of Kavoli (R) water extract were characterized, and its potential ameliorating effects in a rat model of non-alcoholic fatty liver disease (NAFLD) were evaluated. The results showed that the Kavoli (R) extract contained high levels of bioactive compounds and antioxidant activities, and significantly improved liver lipid and inflammatory markers, oxidative stress, and short chain fatty acid levels. These improvements are likely attributed to the high content of polyphenols in the extract.