Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidative Characteristics of Extracts from Aromatic Herb Elsholtzia splendens

  • Choi, Eun-Jeong (Plant Resources Research Institute, Duksung Women's University) ;
  • Lee, Yong-Soo (Plant Resources Research Institute, Duksung Women's University) ;
  • Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
  • Published : 2007.06.30
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Abstract

We investigated the antioxidant activity of ethanol extracts obtained from the flowers of Elsholtzia splendens on Chinese hamster ovary CHO-K1 cells. When cells were treated with E. splendens extracts (ESEs), low concentrations (<12.5 ug/mL) of stimulated cell proliferation via radical generation. Relative mRNA expression of Cu/Zn-superoxide dismutase (SOD) and Mn-SOD in cells exposed to ESEs (1-20 ug/mL) was significantly induced in a dose-dependent manner (p<0.05). In the case of catalase, ESEs had opposing effects; that is, a low-level treatment caused a decrease, and a high-level treatment induced elevated levels (p<0.05). The results demonstrated that components of ESEs exhibit potential antioxidant properties. Also, further studies are required to clarify the active components of Elsholtzia splendens extracts responsible for such biological activities.

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