References
- Adom KK, Sorrells ME, Liu RH (2005). Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. J Agric Food Chem 53(6):2297-2306. https://doi.org/10.1021/jf048456d
- Anesini C, Ferraro GE, Filip R (2008). Total polyphenol content and antioxidant capacityof commercially available tea(Camellia sinensis) in Argentina. J Agric Food Chem 56(19):9225-9229. https://doi.org/10.1021/jf8022782
- Baek HS, Na YS, Kim DH, Lee CH, Ryu BH, Song SK (2004). Antioxidant activities of Stachys sieboldii Miq. roots. J Life Sci 14(1):1-7. https://doi.org/10.5352/JLS.2004.14.1.001
- Baek HS, Na YS, Ryu BH, Song SK (2003). Antioxidant activities of Stachys sieboldii Miq. stalks. Korea J Biotechnol Bioeng 18(4):266-271.
- Boo HO, Lee HH, Lee JW, Hwang SJ, Park SU (2009). Different of total phenolics and flavonoids, radical scavenging activities and nitrite scavenging effects of Momordica charantia L. according to cultivars. Korean J Med Crop Sci 17(1):15-20.
- Cai Y, Luo Q, Sun M, Corke H (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences 74(12):2157-2184. https://doi.org/10.1016/j.lfs.2003.09.047
- Cheigh HS, Lee CY (1993). Antioxidative characteristics of plant phenolic compounds. Life Sciences 3(1):9-17.
- Chung MJ, Lee SM, Joo NM (2014). Optimization of rice cookies prepared with Chinese artichoke (Stachys sieboldii Miq) powder using response surface methodology and quality characteristics. Korean J Food & Nutr 27(4):435-446. https://doi.org/10.9799/ksfan.2014.27.3.435
- Dewanto V, Xianzhong W, Liu RH (2002). Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50(17):4959-4964. https://doi.org/10.1021/jf0255937
- Duval B, Shetty K (2001). The stimulation of phenolics and antioxidant activity in pea(Pisum sativum) elicited by genetically transformed anise root extract. J Food Biochem 25(5):361-377. https://doi.org/10.1111/j.1745-4514.2001.tb00746.x
- Halliwell B, Aruoma OI (1991). DNA damage by oxygen-derived species. FEBS Lett 281(1-2):9-19. https://doi.org/10.1016/0014-5793(91)80347-6
- Halliwell B, Cross CE (1994). Oxygen-derived species: their relation to human disease and environmental stress. Environ Health Perspect 102(10):5-12. https://doi.org/10.1289/ehp.94102s105
- Han HM, Koh BK (2011). Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids. J Sci Food Agric 91(4):604-608. https://doi.org/10.1002/jsfa.4188
- Hayashi K, Nagamatsu T, Ito M, Hattori T, Suzuki Y (1994). Acteoside, a component of Stachys sieboldii Miq, may be a promising antinephritic agent: effect of acteoside on crescentictype anti-GBM nephritis in rats. Jpn J Pharmacol 65(2):143-151. https://doi.org/10.1254/jjp.65.143
- Hertog MGL, Hollmam PCH (1996). Potential health effects of the dietary flavonoid quercetin. Eur J Clin Nutr 50(2):63-71.
- Im JS, Lee YT (2010). Quality characteristics of rice bread substituted with black rice flour. J East Asian Dietary Life 20(6):903-908.
- Joo SY (2013). Quality characteristics and antioxidant activity of Gaeseong-Juak prepared with Prunus yedoensis Matsumura extract. Korean J Soc Food Sci Nutr 26(1):92-100. https://doi.org/10.9799/ksfan.2013.26.1.092
- Kim EJ, Choi JY, Yu MR, Kim MY, Lee SH, Lee BH (2012). Total polyphenols, total flavonoid contents, and antioxidant activity of Korean natural and medicinal plants. Korean J Food Sci Technol 44(3):337-342. https://doi.org/10.9721/KJFST.2012.44.3.337
- Kim MA, Lee EJ, Jin SY (2014). Quality characteristics and antioxidant activities of bread added with Cedrela sinensis powder. Korean J Food Culture 29(1):111-118. https://doi.org/10.7318/KJFC/2014.29.1.111
- Lee EJ, Ju HW, Lee KS (2012). Quality characteristics of pan bread added with citrus mandarin peel powder. Korean J Culinary Res 18 (1):27-39.
- Lee HJ, Jung SI, Hwang YI (2009). Characteristics and preservation of the plain bread added with onion juice. J Life Sci 19(6):781-786. https://doi.org/10.5352/JLS.2009.19.6.781
- Lee JE, Jin SY, Han YS (2014). Antioxidant activities and quality characteristics of tofu supplemented with Chinese artichoke powder. Korean J Food & Nutr 27(1):10-21. https://doi.org/10.9799/ksfan.2014.27.1.010
- Lee JY, Kang SH, Kim MR (2011). Changes in the quality characteristics and antioxidant activities of spirulina added bread during storage. Korean J Food Preserv 18(1):111-118. https://doi.org/10.11002/kjfp.2011.18.1.111
- Leutner S, Eckert A, Muller WE (2001). ROS generation, lipid peroxidation and antioxidant enzyme activities in the aging brain. J Neural Transm 108(8-9):955-967. https://doi.org/10.1007/s007020170015
- Luc M, Emile M, Hubaud JC (2000). Spectrophotometric measurement of antioxidant properties of flavones and flavonols against superoxide anion. Analytica Chimica Acta 411(1):209-216. https://doi.org/10.1016/S0003-2670(00)00717-0
- Min SH, Lee BR (2008). Effect of Astragalus membranaceus powder on yeast bread baking quality. Korean J Food Culture 23(2):228-234.
- Moon HK, Han JH, Kim JH, Kim GY, Kang WW, Kim JK (2004). Quality characteristics of bread with dried persimmons hot-water extracts. J Korean Soc Food Sci Nutr 33(4):723-729. https://doi.org/10.3746/jkfn.2004.33.4.723
- Mpofu A, Sapirstein HD, Beta T (2006). Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat. J Agric Food Chem 54(4):1265-1270. https://doi.org/10.1021/jf052683d
- Nunomura A, Castellani R, Zhu X, Moreira P, Perry G, Smith M (2006). Involvement of oxidative stress in Alzheimer disease. J Neuropathol Exp Neur 65(7):631-641. https://doi.org/10.1097/01.jnen.0000228136.58062.bf
- Park JY (2013). Antioxidant Activities and Quality Characteristics of Pan Bread with Green Coffee Bean Powder. MS Thesis, Sejong University, 46, Seoul.
- Park SS, Kim SI, Sim KH (2011). The quality characteristics and antioxidative activity of Sulgidduk supplemented with Ramie leaf powder. Korean J Food Cookery Sci 27(6):763-772. https://doi.org/10.9724/kfcs.2011.27.6.763
- Park YI, Lee SM, Joo NM (2014). Quality characteristics and optimization of rice muffin containing Chinese artichoke(Stachys sieboldii Miq) powder using response surface methodology. J Korean Diet Assoc 20(3):212-226. https://doi.org/10.14373/JKDA.2014.20.3.212
- Roberta R, Nicoletta P, Anna P, Anath P, Min Y, Catherine RE (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio Med 26(9-10):1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
- Ryu BH, Kim SO (2004). Effects of methanol extract of Stachys sieboldii Miq on acetylcholine esterase and monoamine oxidase in rat brain. Korean J Food & Nutr 17(4):347-355.
- Ryu BH, Park BG (2002). Antimicrobial activity of hexane extract of Stachys sieboldii Miq. leaf. Korean J Life Sci 12(6):803-811. https://doi.org/10.5352/JLS.2002.12.6.803
- Ryu BH, Park BG, Song SK (2002). Antitumor effects of the hexane extract of Stachys sieboldii Miq. Korean J Biotechnol Bioeng 17(6): 520-524.
- Soobrattee MA, Neergheen VS, Luximon-Ramma A, Aruoma OI, Bahorun T (2005). Phenolics as potential antioxidant therapeutic agents: mechanism and actions. Mutation Res 579(1):200-213. https://doi.org/10.1016/j.mrfmmm.2005.03.023
- Stadhouders PJ (1990). Elesevier's Dictionary of Horticultural and Agricultural Plant Production. 20th ed. Elsevier Science Publication, 72, Amsterdam.
- Takeda Y, Fujita T, Satoh T, Kakegawa H (1985). On the glycosidic constituents of Stachys sieboldii Miq. and their effects on hyarulonidase activity. Yakugaku Zasshi 105(10):955-959. https://doi.org/10.1248/yakushi1947.105.10_955
- Yamahara J, Kitani T, Kobayashi H, Kawahara Y (1990). Studies on the Stachys sieboldii Miq. II. Anti-anoxia action and the active constituents. Yakugaku Zasshi 110(12):932-935. https://doi.org/10.1248/yakushi1947.110.12_932
- Yang MR (2012). The Analysis of Bioactive Materials in Stachys sieboldii Miq. and Its Application on Functional Ready-to-eat Food. PhD thesis, Gyeongnam National University, 9, Jinju.
- Yu L, Nanguet AL, Beta T (2013). Comparison of antioxidant properties of refiend and whole wheat flour and bread. Antioxidants 2(4):370-383. https://doi.org/10.3390/antiox2040370