참고문헌
- Korea Foreast Research Institute. 2000. The developement of the treatment for liver detoxification, immune stimulation, cancer and anti-angiogenesis of urushiol and flavonoid from lac tree (Rhus verniciflua Stokes). p 19-55
- Sundarm UM, Zhang HH, Hedman B, Hodgson KO, Solomon EL. 1997. Spectroscopic investigation of peroxide binding to the trinuclear copper cluster site in laccase: Correlation with the peroxy-level intermediate and relevance to catalysis. J Am Chem Soc 119: 12525-12540 https://doi.org/10.1021/ja972039i
- Lim KT, Lee JC. 1999. Bioactive utility of the extracts from Rhus verniciflua Stokes (RVS): Biological function of the extracts from RVS. Korean J Food Sci Technol 31: 238-245
- Lee JC, Lim KT. 2000. Screening of antioxidant and antimicrobial effects from Rhus verniciflua Stokes (RVS) ethanolic extract. Food Sci Biotechnol 9: 139-145
- Lee JC, Lim KT, Jang YS. 2002. Identification of Rhus verniciflua Stokes compounds that exhibit free radical scavenging and anti-apoptotic properties. Biochem Biophys Acta 1570: 181-191 https://doi.org/10.1016/S0304-4165(02)00196-4
- Lim KT, Shim JH. 1997. Antioxidative effects of ethanol extracts from Rhus verniciflua Stokes (RVS) on mouse whole brain cells. Korean J Food Sci Technol 29: 1248-1254
- Lim KT, Hu C, Kitts DD. 2001. Antioxidant activity of a Rhus verniciflua Stokes ethanol extract. Food Chem Toxicol 39: 229-237 https://doi.org/10.1016/S0278-6915(00)00135-6
- Kim IW, Shin DH, Choi U. 1999. Isolation of antioxidative components from the bark of Rhus verniciflua Stokes screened from Chinese medicinal plants. Korean J Food Sci Technol 31: 855-863
- Choi WS, Kim DK, Lee YH, Kim JE, Lee SE. 2002. Antioxidative and cytotoxicity activities of compounds isolated from Korean Rhus verniciflua Stokes. J Korean Soc Agric Chem Biotechnol 45: 168-172
- Cai YJ, Fang JG, Ma LP, Yang L, Liu ZL. 2003. Inhibition of free radical-induced peroxidation of rat liver microsomes by resveratrol and its analogues. Biochem Biophys Acta 1637: 31-38 https://doi.org/10.1016/S0925-4439(02)00174-6
- Ohkawa H, Ohishi N, Yagi K. 1979. Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anal Biochem 95: 351-358 https://doi.org/10.1016/0003-2697(79)90738-3
- Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 https://doi.org/10.1038/1811199a0
- Franca AS, Oliveira LS, Mendonca JCF, Silva XA. 2005. Physical and chemical attributes of defective crude and roasted coffee beans. Food Chem 90: 89-94 https://doi.org/10.1016/j.foodchem.2004.03.028
- Franca AS, Mendonca JCF, Oliveira LS. 2005. Composition of green and roasted coffees of different cup qualities. Lebensm Wiss Technol 38: 709-715
- Nebesny E, Budryn G. 2003. Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds. Eur Food Res Technol 217: 157-163 https://doi.org/10.1007/s00217-003-0705-4
- Nicoli MC, Anese M, Manzocco L, Lerici CR. 1997. Antioxidant properties of coffee brews in relation to the roasting degree. Lebensm Wiss Technol 30: 292-297 https://doi.org/10.1006/fstl.1996.0181
- Nicoli MC, Anese M, Parpinel MT, Franceschi S. 1997. Loss and/or formation of antioxidants during food processing and storage. Cancer Lett 114: 71-74 https://doi.org/10.1016/S0304-3835(97)04628-4
-
Wijewickreme AN, Kitts DD. 1998. Oxidative reactions of model Maillard reaction products and
$\alpha$ -tocopherol in a flour-lipid mixture. J Food Sci 63: 466-471 https://doi.org/10.1111/j.1365-2621.1998.tb15765.x - Yen GC, Hsieh PP. 1995. Antioxidative activity and scavenging effects on active oxygen of xylose-lysine Maillard reaction products. J Sci Food Agric 67: 415-420 https://doi.org/10.1002/jsfa.2740670320
- Monti SM, Ritieni A, Geaziani C, Randazzo G, Mannina L, Segre AL, Fogliano V. 1999. LS/MS analysis and antioxidative efficiency of Maillard reaction products from a lactose-lysine model system. J Agric Food Chem 47: 1506-1513 https://doi.org/10.1021/jf980899s
- Yoshimura Y, Iijima T, Watanabe T, Nakazawa H. 1997. Antioxidative effect of Maillard reaction products using glucose-glycine model systems. J Agric Food Chem 45: 4106-4109 https://doi.org/10.1021/jf9609845
- Jing H, Kitts DD. 2004. Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems. Arch Biochem Biophys 429: 154-163 https://doi.org/10.1016/j.abb.2004.06.019
- Jing H, Kitts DD. 2004. Chemical characterization of different sugar-casein Maillard reaction products and protective effects on chemical-induced cytotoxicity of Caco-2 cells. Food Chem Toxicol 42: 1833-1844 https://doi.org/10.1016/j.fct.2004.06.019
- Hayase F, Hirashima S, Okamoto G, Kato H. 1989. Scavenging of active oxygens by melanoidins. Agric Biol Chem 53: 3383-3385 https://doi.org/10.1271/bbb1961.53.3383
피인용 문헌
- The Antioxidant Effect of Hot Water Extract from the Dried Radish (Raphanus sativus L.) with Pressurized Roasting vol.39, pp.8, 2010, https://doi.org/10.3746/jkfn.2010.39.8.1179
- Effect of lacquering on indoor air carbonyl compound quality and human malondialdehyde levels vol.3, pp.3, 2011, https://doi.org/10.1007/s13530-011-0089-y
- Pharmacokinetic Profile of Eight Phenolic Compounds and Their Conjugated Metabolites after Oral Administration ofRhus vernicifluaExtracts in Rats vol.63, pp.22, 2015, https://doi.org/10.1021/acs.jafc.5b01724
- A Liquid Chromatography–Tandem Mass Spectrometry Method for Simultaneous Quantitation of 10 Bioactive Components inRhus vernicifluaExtracts 2015, https://doi.org/10.1093/chromsci/bmv152
- 적미 추출물과 분획물의 항산화 활성 및 암세포 성장억제효과 vol.36, pp.11, 2005, https://doi.org/10.3746/jkfn.2007.36.11.1365
- Characteristics of Allergy Inducing Materials Isolated from Rhus verniciflua Stokes on BALB/c Mice vol.19, pp.7, 2005, https://doi.org/10.5352/jls.2009.19.7.899
- 건칠(乾漆) 열수 추출물이 근원세포의 근분화에 미치는 영향 vol.35, pp.3, 2005, https://doi.org/10.6116/kjh.2020.35.3.9