Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

In vivo Antioxidative Characteristics of Extracts from the Aromatic Herb Elsholtzia splendens

  • Choi, Eun-Jeong (Plant Resources Research Institute, Duksung Women's University) ;
  • Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The antioxidative properties of an Elsholtzia splendens ethanol extract (ESE) were examined in vivo. Oral administration of 10 or 50 mg ESE/kg BW in mice for 50 days resulted in a dose-dependent decrease in several biomarkers of oxidative stress including thiobarbituric acid reactive substance (TBARS), protein carbonyls, and serum 8-hydroxy-2'-deoxy guanosine (8-OH-dG). Moreover, the level of activity and mRNA expression of catalase and superoxide dismutase (SOD) were significantly increased by ESE treatment. Taken together, these results indicate that ESE may be beneficial to human health via its antioxidative properties.

Keywords

References

  1. Gibaldi M. Antioxidant vitamins and health. J. Clin. Pharmacol. 36: 1093-1099 (1996) https://doi.org/10.1002/j.1552-4604.1996.tb04161.x
  2. Halliwell B. Oxidative stress, nutrition, and health. Experimental strategies for optimization of nutritional antioxidant intake in humans. Free Radical Res. 25: 57-74 (1996) https://doi.org/10.3109/10715769609145656
  3. Ahn DK. Illustrated Book of Korean Medicinal Herbs. Kyo-Hak Publishing Co., Seoul, Korea. p. 35 (1998)
  4. Heo J. Donguibogam (Publication on Oriental Medicine in Chosun Dynasty), Namsandang, Seoul, Korea. p. 1173 (2000)
  5. Jeong JH, Lim HB. The chemical composition and biological activities of volatile flavor components of Elsholtzia splendens. Anal. Sci. Technol. 18: 500-510 (2005)
  6. Lee JH. Studies of antioxidant and anti-inflammatory activity for Elsholtzia splendens. Ann. Plant Resour. Res. 6: 147-161 (2007)
  7. Choi EJ, Lee YS, Kim GH. Antioxidative characteristics of extracts from aromatic herb Elsholtzia splendens. Food Sci. Biotechnol. 16: 489-492 (2007)
  8. Guide for the Care and Use of Laboratory Animals. Institute of Laboratory Animal Resources, Commission on Life Sciences and National Research Council, National Academy Press, Washington DC, USA (1996)
  9. Choi EJ, Kim T, Kim GH. Effect of Elsholtzia splendens extracts on the blood lipid profile and hepatotoxicity of the ICR mice. Food Sci. Biotechnol. 17: 413-416 (2008)
  10. Ohkawa H, Ohishi N, Yagi K. Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anal. Biochem. 95: 351-358 (1979) https://doi.org/10.1016/0003-2697(79)90738-3
  11. Reznick AZ, Packer L. Oxidative damage to proteins: Spectrophotometric method for carbonyl assay. Method Enzymol. 233: 357-363 (1994) https://doi.org/10.1016/S0076-6879(94)33041-7
  12. Marklund S, Marklund G. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47: 469-474 (1974) https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  13. Aebi H. Catalase in vitro. Method Enzymol. 105: 121-126 (1984) https://doi.org/10.1016/S0076-6879(84)05016-3
  14. Kang DH. Oxidative stress, DNA damage, and breast cancer. AACN Clin. Issues 13: 540-549 (2002) https://doi.org/10.1097/00044067-200211000-00007
  15. Valko M, Rhodes CJ, Moncol J, Izakovic M, Mazur M. Free radicals, metals, and antioxidants in oxidative stress-induced cancer. Chem. Biol. Interact. 160: 1-40 (2006) https://doi.org/10.1016/j.cbi.2005.12.009
  16. Fridovich I. Superoxide anion radical $(O_{2-}.),$ superoxide dismutases, and related matters. J. Biol. Chem. 272: 18515-18517 (1997) https://doi.org/10.1074/jbc.272.30.18515