Anti-oxidative Effects of Extracts of Korean Herbal Materials
![]() |
Shin, Seung-Ryeul
(Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University)
Hong, Ju-Yeon (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University) Nam, Hak-Sik (Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University) Yoon, Kyoung-Young (Dept. of Food and Nutrition, Yeungnam University) Kim, Kwang-Soo (Dept. of Food and Nutrition, Yeungnam University) |
1 | Kim BG, Rhew TH, Choe ES, Chung HY, Park KY, Rhee SH. 1993. Effect of selected persimmon leaf components against sarcoma 180 induced tumor in mice. J Korean Soc Food Nutr 22: 334-340 과학기술학회마을 |
2 | Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239 과학기술학회마을 |
3 | 서부일. 2004. 알기쉬운 본초학. 대구한의대학교 출판부, 대구. p 172-173 |
4 | 한대석, 김석중. 1994. SOD유사활성물질과 기능성 식품의 개발. 식품기술 7: 41-50 |
5 | Kato H, Lee Chuyen NV, Kim SB, Hayase F. 1987. Inhi-bition of nitrosamine formmation by nondialyzable mel-anoidins. Agric Biol Chem 51: 1333-1338 DOI |
6 | Bae JH, Woo HS, Choi HJ, Choi C. 2001. Qualities of bread added with Korean persimmon (Diospyros kaki L. folium)leaf powder. J Korean Soc Food Sci Nutr 30: 882-887 과학기술학회마을 |
7 | Chung SH, Moon KD, Kim JK, Seong JH, Sohn TH. 1994. Changes of chemical components in persimmon leaves during growth for processing persimmon leaves tea. Korean J Food Sci Technol 26: 141-146 |
8 | Kameda K, Takaku T, Okuda H, Kimura Y. 1987. Inhibitory effects of various flavonoids isolate from leave of per-simmon on angiotensin-converting enzyme activity. J Nat Products 50: 680-686 DOI |
9 | Kang WW, Kim GY, Park MR, Choi SW. 1996. Antioxidative propertis of persimmon leaves. Food and Biotech 5: 48-53 |
10 | Choi SW, Kang WW, Cnung SK, Cheom SH. 1996. Antioxidative activity of flavonoids in persimmon leaves. Food and Biotech 5: 119-123 |
11 | Moon SH, Kim JO, Park KY. 1996. Antimutagenic com-pounds identified from chloroform fraction of persimmon leaves. J Food Sci Nutr 1: 203-207 |
12 | Chung SK, Jung JD, Cho SH. 1999. Antimicrobial activity of Chopi (Zanthoxylum pipperitum DC.) extract. J Korean Soc Food Sci Nutr 28: 371-377 |
13 | Song HS, Lee HK, Jang HD, Kim JI, Park OJ, Lee MS, Kang MH. 1996. Antimutagenic effects of persimmon leaf tea extracts in sister chromatid exchange assay system. J Korean Soc Food Nutr 25: 232-239 과학기술학회마을 |
14 | 구본홍. 1994. 한글완역본 동의보감. 도서출판 대중서관, 서울. p 155, 1448 |
15 | Lee SI. 1981. Bonchohak. Sooseowon, Seoul. p 255 |
16 | Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16: 144-158 |
17 | Blosis MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1224 DOI ScienceOn |
18 | Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein using the principle of protein-dye binding. Anal Biochem 72: 248-254 DOI ScienceOn |
19 | Aoshima H, Tsunoue H, Koda H, Kiso Y. 2004. Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazl radical scavenging activity. J Agric Food Chem 52: 5240-5244 DOI ScienceOn |
20 | Kim HK, Kim YE, Do JR, Lee YC, Lee BY. 1995. Anti-oxidative activity and physiological activity of some Korean medicinal plants. Korean J Food Sci Technol 27: 80-85 |
21 | Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrate scavenging ability of plant extract. Korean J Food Sci Technol 33: 626-632 |
22 | Peter FS. 1975. The toxicology of nitrate, nitrite and N- nitrosocompounds. J Sci Food Agric 26: 1761-1769 DOI |
23 | An MS, Won JS, Kim HJ, Han MN. 2004. A study on the antioxidative and antimicrobial activities of the chopi (Zanthoxylum pipperitum DC.) solvent extracts. Korean J Food Culture 19: 170-176 과학기술학회마을 |
24 | Fiddler W, Pensabene JW, Piotrowski EG, Doerr RC, Wasserman AE. 1973. Use of sodium ascorbate or erythrobate to inhibit formation of N-nitrosodimethylamine in frankurters. J Food Sci 38: 1084-1091 DOI |
25 | Moon SH, Kim KH, Park KY. 1996. Antitumor effect of persimmon leaves in vivo using sarcoma-180 cells. J Korean Soc Food Sci Nutr 25: 865-870 과학기술학회마을 |
26 | Lee JR, Jung JD, Lee JI, Song YM, Jin SK, Kim IS, Kim HY, Lee JH. 2003. The effects of emulsion-type sausages containing mulberry leaf and persimmon leaf powder on lipid oxidation, nitrite, VBN and fatty acid composition. Korean J Food Sci Ani Resour 23: 1-8 |
27 | Funayama S, Hikino H. 1979. Hypotensive principles of Diospyros kaki leaves. Chem Pharm Bull 27: 2865-2868 DOI ScienceOn |
28 | Nose K. 1984. Inhibition by flavonoids of RNA synthesis in permeable WI-38 cells and of transcription by RNA pol-y-merase II. Bioshem Pharm 33: 3823-3826 DOI ScienceOn |
29 | Kim YD, Kang SK, Choi OJ, Lee HC, Jang MJ, Shin SC. 2000. Screening of antimicrobial activity of Chopi (Zanth-oxylum pipperitum A. P. DC.) extract. J Korean Soc Food Sci Nutr 29: 1116-1122 과학기술학회마을 |
30 | Balentine DA, Wiseman SA, Bouwens LCM. 1997. The chemistry of tea flavonoids. Crit Rev Food Sci Nutr 37: 693-704 DOI ScienceOn |
![]() |