Wu, Shu-JingShu-JingWuTung, Yi-JouYi-JouTungYen, Ming-HongMing-HongYenLEAN-TEIK HUANG2023-03-272023-03-2720222296-861Xhttps://scholars.lib.ntu.edu.tw/handle/123456789/629766This study aimed to examine the chemical and anti-aging properties of chicken essence (CE) prepared with Sesamum indicum, Angelica acutiloba, and Zingiber officinale (HCE). HCE was analyzed for nutritional and phytochemical composition, and its anti-aging effects were investigated on the D-galactose (Gal)-induced aging mice. Results showed that HCE possessed significantly higher calories and contents of valine and total phenols than CE; it also contained significant amounts of ferulic acid, sesamin, and sesamolin. HCE significantly decreased MDA and NO levels in serum and liver and increased liver GSH levels in the D-Gal-induced mice. HCE greatly enhanced SOD and CAT activities in serum and liver, and liver GPx activity, as well as upregulating SIRT1 expression and downregulating TNF-α, IL-1β, IL-6, iNOS, Cox-2, and MCP-1 expression in liver tissues. This study demonstrates that HCE was effective in suppressing the aging process through enhancing antioxidant and anti-inflammatory activities and modulating the aging-related gene expression.enD-galactose; SIRT1; anti-aging; anti-inflammation; chicken essence[SDGs]SDG2[SDGs]SDG3journal article10.3389/fnut.2022.989067361766402-s2.0-85138857536WOS:000864459500001https://api.elsevier.com/content/abstract/scopus_id/85138857536