1 |
Park, E.R., Jo, J.O., Kim, S.M., Lee, M.Y. and Kim, K.S. Volatile flavor component of leek (Allium tuberosum Rotter). J. Korean Soc. Food Sci. Nutr. 27: 563-567 (1998)
|
2 |
Kim, S.J. and Park, K.H. Retardation of Kimchi fermentation by the extracts of Allium tuberosum and growth inhibition of related microorganism.Korean J. Food Sci. Technol.27: 813-818 (1995)
|
3 |
Kwak, Y.J., Jun, H.J., Lee, M.J., Kwon, T.W. and Kim, J.S. Modulation of anticarcinogenic enzyme and plasma testosterone level in male mouse fed leek-supplemented diet. J. Korean Soc. Food Sci. Nutr. 27: 968-972 (1998)
|
4 |
Hwang, C.W., Shin, H.K., Do, M.S. Kim, Y.J. Park, J.H., Choi, Y.S. and Joo, W.H. The various biofunctional effects (anticarcinogenic, antioxidative and Iypolytic activity) of Pohang buchu. KoreanJ. Food Sci. Technol. 33: 279-281 (2001)
|
5 |
Park, Y.J., Kim, M.H. and Bae, S.J. Anticarcinogenic effects of Allium tuberosum on human cancer cells, Korean. J. Food Sci. Technol. 34: 688-693 (2002)
|
6 |
Lee, M.K., Lee, H.A. and Park, I.S. Growth retardation of Escherichia coli and Staphylococcus aureus by leek extract. J. Korean Soc. Food Sci. Nutr. 30: 196-198 (2001)
|
7 |
Roberta, R.E., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. Antioxidant activity applying an improvedABTS radical cation decolorization assay. Free Rad. BioI. Med. 26: 1231-1237 (1999)
DOI
ScienceOn
|
8 |
Benzie, F.F. and Strain, J.J. The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': The FRAP assay. Anal. Biochem. 239: 70-76 (1996)
DOI
ScienceOn
|
9 |
Endo, Y., Usuki, R. and Kaneda, T. Antioxidant effects of chlorophyll and phophytin on the autoxidation of oils in the dark, II. The mechanism of antioxidation action of chlorophyll. J. Am. Oil Chem. Soc. 62: 1375-1390 (1985)
DOI
|
10 |
Endo, Y., Usuki, R. and Kaneda, T. Prooxidant activities of chlorophyll and their decomposition products on the pnotooxidation of methyl linoleate. J. Am. Oil Chem. Soc. 61: 781-784 (1985)
DOI
|
11 |
Yamaguchi, F., Yoshimura, Y., Nakazawa, H. and Ariga, T. Free radical scavenging activity of grape seed extract and antioxidants by electron spin resonance spectrometry in an H O /NaOH/ DMSO system. J. Agric. Food Chem. 47: 2544-2548 (1999)
DOI
ScienceOn
|
12 |
Senapati, S.K., Dey, S., Dwivedi, S.K. and Swamp, D. Effect of garlic (Allium sativum L.) extract on tissue lead level in rats. J. Ethnopharmaco!. 76: 229-232 (2001)
DOI
ScienceOn
|
13 |
Lien, E.J., Ren S., Bui, H.H., and Wang, R. Quantitative structure- activity relationship analysis of phenolic antioxidants. Free Rad. BioI. Med. 26: 285-294 (1999)
DOI
ScienceOn
|
14 |
Kwak, Y.J., Chun, H.J. and Kim, J.S. Chlorophyll, mineral contents and SOD-like activities of leeks harvested at different times. Korean J. Soc. Food Sci. 14: 513-515 (1998)
|
15 |
Choi, J.S., Kim, J.Y., Lee, J.H., Young, H.S. and Lee, T.W. Isolation of adenosine and free amino acid composition from the leaves of Allium tuberosum. J Korean Soc. Food Nutr. 21: 286-290 (1992)
|
16 |
Cao, G. and Ronald, L.P. Comparison of different analytical methods for assessing total antioxidant capacity of human serum. Clinical Chem. 44: 1309-1315 (1998)
|
17 |
Benzie, l.F.F. and Szeto, Y.T. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. J. Agric. Food Chem. 47: 633-636 (1999)
DOI
ScienceOn
|
18 |
Lee, M.J., Ryu, B.M., Lee, Y.S. and Moon, G.S. Effect of long term buchu (Chinese chives) diet on antioxidative system of ICR mice. J. Korean Soc. Food Sci. Nutr. 32: 834-839 (2002)
|
19 |
White, R.C., Jones, I.K. and Gibbs, E. Determination of chlorophylls, chlorophyllides, pheophytins and pheophorbides in plant material. J. Food Sci. 28: 431 (1963)
DOI
|
20 |
Lee, M.J., Ryu, B.M., Kim, M.H., Lee, Y.S. and Moon, G.S. Protective effect of diet buchu (Chinese chives) against oxidative damage from aging and ultraviolet irradiation in ICR mice skin. Nutraceut, Food 7: 238-244 (2002)
DOI
|
21 |
Miller, N.J., Rice-Evans, C., Davies, M.J., Gopinathan, V. and Milner, A.A. A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates. Clin. Sci. 84: 407-412 (1993)
PUBMED
|
22 |
Pinto, J.T., Qiao, C.. Xing, J., Rivlin, R.S., Protornastro, M.L., Weissler, M.L., Tao, Y., Thaler, H. and Heston, W.D. Effects of garlic thioallyl derivatives on growth, glutathione concentration and polyamine formation of human prostate carcinoma cells in culture. Am. J. Clin. Nutr. 66: 398-405 (1997)
|
23 |
Chung, H.D. and Youn, S.J. Comparison of chemical composition and taste of the Korean native chinese chive leaves. J. Lor. Soc. Hort. Sci. 37: 611-616 (1996)
|
24 |
Rakesh, P.P., Brenda, J.B., Jack, H.C., Neil, H., Marion, K., Balaraman, K, Dale, A.P., Stephen, B. and Victor, D.U. Antioxidant mechanisms of isoflavones in lipid systems: paradoxical effects of peroxyl radical scavenging. Free Rad. Biol. Med. 31: 1570-1581 (2001)
DOI
ScienceOn
|
25 |
Mortensen, A., Skibsted, L.H., Sampson, J., Rice-Evans, C. and Everett, S.A. Comparative mechanisms and rates of free radical scavenging by carotenoid antioxidants. FEBS Lett. 418: 91-97 (1997)
DOI
PUBMED
ScienceOn
|
26 |
Lee, M.Y. Inhibitory effect of leek green juice on CCl -induced hepatotoxicity in rats. J. Korean Soc. Food Sci. Nurt. 30: 102-106 (2001)
|
27 |
NRLSI. Food Composition Table, 6th ed. National Rural Living Science Institute, Suwon, Korea (2001)
|
28 |
AOAC. Official Methods of Analysis. 16th ed, Association of Official Analytical Chemists, Arington, VA, USA (1995)
|
29 |
Tanielian, C. and Wolff, C. Mechanism of physical quenching of singlet molecular oxygen by chlorophylls and related compounds by biological interest. Photochern, Photobiol. 48: 277-280 (1988)
DOI
|
30 |
Kim, G.E., Kim, S.H., Cheong, H.S. and Lee, J.H. Changes in the content of chlorophylls and their derivatives in brined Korean cabbages added with ingredients during storage. J. Korean Soc. Food Sci. Nutr. 29: 6l5-623 (2000)
|
31 |
Hong, J.H., Lee, M.H., Kang, M.C. and Hur, S.H. Separation and Identification of antimicrobial compounds from Korean leek (Allium tuberosum). J. Food Hyg. Safety 15: 235-240 (2000)
|
32 |
Blois, M.S. Antioxidant determination by the use of stable free radical. Nature 26:1199 (1958)
|
33 |
Hammerschmidt, P.A. and Pratt, D.E Phenolic antioxidants of dried soybeans. J. Food Sci. 43: 556-559 (1978)
DOI
|
34 |
Anatol, K, Ulrike, M., Sonke, A., Arnaar, U., Charlotte, L., Tomas, M.T. and Ulrike, B. Influence of vitamin E and C supplementation on lipoprotein oxidation in patients with Alzheimer's disease. Free Rad. BioI. Med. 31: 345-354 (2001)
DOI
ScienceOn
|