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Zeaxanthin dipalmitate is a carotenoid that has been found in F. lycii and has hepatoprotective activity.1,2,3,4 It inhibits TGF-β-induced activation of hepatic stellate cells (IC50 = 186.34 µM).2 Zeaxanthin (25 mg/kg) reduces hepatic collagen deposition and levels of thiobarbituric acid reactive substances (TBARS), as well as the activity of serum aspartate aminotransferase (AST) and alkaline phosphatase (ALP), in a rat model of hepatic fibrosis induced by bile duct ligation.3 It also decreases reactivated levels of hepatitis B virus (HBV) DNA and reduces hepatic steatosis, inflammation, and fibrosis in a model of non-alcoholic steatohepatitis (NASH) induced by a methionine- and choline-deficient diet in HBV transgenic mice.4
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1. Quantification of zeaxanthin dipalmitate and total carotenoids in Lycium fruits (Fructus Lycii). Plant Foods Hum. Nutr. 60(4), 161-164 (2005).
2. Active components from sea buckthorn (Hippophae rhamnoides L.) regulate hepatic stellate cell activation and liver fibrogenesis. J. Agric. Food Chem. 66(46), 12257-12264 (2018).
3. Zeaxanthin dipalmitate from Lycium chinense fruit reduces experimentally induced hepatic fibrosis in rats. Biol. Pharm. Bull. 25(3), 390-392 (2002).
4. Zeaxanthin dipalmitate alleviates hepatic injury induced by superimposed chronic hepatitis B and non-