References
- Bashan N, Kovsan J, Kachko I, Ovadia H, Rudich A (2009) Positive and negative regulation of insulin signaling by reactive oxygen and nitrogen species. Physiol Rev, 89, 21-71
- Ha TY (2006) Development of functional food materials for healthy life. Korean J Crop Sci, 51, 26-39
- Lee DH (2011) The effect of (Chunneyonho) Opunita humifusa extract on the atopy skin condition. MS thesis, Seokyeong University, Korea, p 10
- Cho Y, Choi MY (2009) Quality characteristics of jelly containing added pomegranate powder and Opuntia humifusa powder, Korean J Food Cookery Sci, 25, 134-142
- Barbera G, Inglese P, Pimienta BE (1995) Agro-ecology, cultivation and uses of cacyus pear. FAO. Rome, Italy
- Jung BM, Shin MO (2011) Physiological activities of Opuntia humifusa peta. Korean J Food Cookery Sci, 27, 523-530 https://doi.org/10.9724/kfcs.2011.27.5.523
- Kim YJ, Park CI, Kim SJ, Ahn EM (2014) Antioxidant and inflammatory mediators regulation effects of the roots of Opuntia humifusa. J Appl Biol Chem, 57, 1-5 https://doi.org/10.3839/jabc.2014.001
- Jung BM, Shin MO, Kim HR (2012) The effects of antimicrobial, antioxidant, and anticancer properties of Opuntia humifusa stems. J Korean Soc Food Sci Nutr, 41, 20-25 https://doi.org/10.3746/jkfn.2012.41.1.020
- Hwang HJ, Kang MS, Kim BK, Jung BM, Kim MH (2012) The effect of Opuntia humifusa seed extracts on platelet aggregation and serum lipid level in ovariectomized rats. J Life Sci, 22, 1680-1687 https://doi.org/10.5352/JLS.2012.22.12.1680
- Park MK, Lee YJ, Kang ES (2005) Hepatoprotective effect of Cheonnyuncho (Opuntia humifusa) extract in rats treated carbon tetrachloride. Korean J Food Sci Technol, 37, 822-826
- Kim KT, Lee KS, Rho YH, Lee KY (2014) Quality characteristics of noodles made from domestic korean wheat flour containing cactus Chounnyuncho (Opuntia humifusa) powder. Korean J Food Culture, 29, 437-443 https://doi.org/10.7318/KJFC/2014.29.5.437
- Song KJ, Kim JJ, Jung BO, Chung SJ, Yoon JA (2013) Quality characteristics of Cheonnyuncho (Opuntia humifusa) wine according to soluble chitosan with different viscosity-average molecular weight. J Chitin Chitosan, 18, 229-234
- Jung BM (2010) Quality characteristics and storage properties of wet noodle with added Cheonnyuncho fruit powder, Korean J Food Cookery Sci, 26, 821-830
- Kim MH, Hong GJ (2009) Quality properties of jeolpyun supplemented with Cheonnyuncho (Opuntia humifusa). Korean J Food Cookery Sci, 25, 412-420
- Kim KT, Choi AR, Lee KS, Joung YM, Lee KY (2007) Quality characteristics of bread made from domestic korean wheat flour containing cactus Chounnyuncho (Opuntia humifusa) powder. Korean J Food Cookery Sci, 23, 461-468
- You SG, Kim SW, Jung KH, Moon SK, Yu KW, Choi WS (2010) Effect of Astragali radix and Opuntia humifusa on quality of red ginseng drink. Food Eng Progress, 14, 299-306
- Jung BM, Han KA, Shin TS (2011) Food components of different parts of Cheonnyuncho (Opuntia humifusa) harvested from Yeosu, Jeonnam in Korea. J Korean Soc Food Sci Nutr, 40, 1271-1278 https://doi.org/10.3746/jkfn.2011.40.9.1271
- AOAC (2000) Official Methods of Analysis of AOAC International. 17th ed. rev2. Ch. 32, Association of Official Analytical Communities, Gaithersbrug, Maryland, USA, p 7-10
- Korea Food & Drug Administration. 2011. Functional Food Code. KFDA, Seoul, Korea, p 37-105
- Amerinem MA, Ough CS (1958) Method for analysis of musts and win. Wiley & Sons. New York, USA, p 176-180
- Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 26, 1999-1200
- Han IH, Lee KA, Byoun KE (2007) The antioxidant activity of Korean cactus (Opuntia humifusa) and the quality characteristics of cookies with cactus powder added. Korean J Food Cookery Sci, 23, 443-451
- Jan SY, Kim MH, Hong GJ (2013) Quality changes of sulgidduk added Cheonnyuncho (Opuntia humifusa) fruit powder during storage. Korean J Food Cookery Sci, 29, 501-509 https://doi.org/10.9724/kfcs.2013.29.5.501
- Yoon SJ (2010) Effect of irradiation and enzyme treatment on viscosity of cactus cladodes and its some biologcal activities (Opuntia humifusa). MS Thesis, Chonbuk National University, Korea, p 14-15
- Cho IK, Seo KS, Kim YD (2009) Antimicrobial activities, antioxidant effects, and total polyphenol contents of extracts of prickly pear, Opuntia ficus indica. Korean J Food Preserv, 16, 953-958
- Lee YC, Hwan KH, Han DH, Km SD (1997) Composition of Opuntia ficus indica. Korean J Food Sci Technol, 29, 847-853
- Lee YC, Shin EH, Park SJ, Choi SK (2011) Component analysis and antioxidant activity of Opuntia ficus-indica var. saboten. J East Asian Soc Dietary Life, 21, 691-697
- Kuti JO (1994) Sugar composition and invertase activity in prickly pear fruit. J Food Sci, 59, 387-390 https://doi.org/10.1111/j.1365-2621.1994.tb06973.x
- Yoon JA, Hahm SW, Park J, Son YS (2009) Total polyphenol and flavonoid of fruit extract of Opuntia humifusa and its inhibitory effect on the growth of MCF-7 human breast cancer cells. J Korean Soc Food Sci Nutr, 38, 1679-1684 https://doi.org/10.3746/jkfn.2009.38.12.1679
- An BJ, Lee JT, Lee SA, Kwak JH, Park JM, Lee JY, Son JH (2004) Antioxidant effects and application as natural ingredients of Korean anguisorbae officinalis L. J Korean Soc Appl Biol Chem, 47, 244-250
Cited by
- Bioactive Characteristics of Extracts of Opuntia humifusa Fruit as Functional Cosmetic Ingredients vol.14, pp.4, 2016, https://doi.org/10.20402/ajbc.2016.0080
- Nutrient Composition in the Parts of Opuntia ficus-indica var. saboten and Opuntia humifusa vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.663
- Lactic fermentation enhances the antioxidant activity of gold kiwifruit vol.25, pp.2, 2018, https://doi.org/10.11002/kjfp.2018.25.2.255
- Antioxidant and anti-inflammatory activities of Opuntia ficus-indica and Opuntia humifusa fruits ethanol extracts vol.25, pp.5, 2018, https://doi.org/10.11002/kjfp.2018.25.5.586
- 손바닥선인장(백년초, 천년초) 열매의 외관 및 성분특성 연구 vol.23, pp.5, 2016, https://doi.org/10.11002/kjfp.2016.23.5.711
- Lactobacillus plantarum으로 발효한 천년초 선인장 열매의 발효특성 및 in vitro 항비만 효과 vol.34, pp.1, 2016, https://doi.org/10.7318/kjfc/2019.34.1.75