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http://dx.doi.org/10.11002/kjfp.2012.19.3.393

Antioxidant and Anti-wrinkling Effects of Aruncus dioicus var. kamtschaticus extract  

Youn, Jin-Suk (Department of Food Science and Biotechnology, Andong National University)
Shin, Seung-Yong (Department of Food Science and Biotechnology, Andong National University)
Wu, Yongxiang (Department of Food Science and Biotechnology, Andong National University)
Hwang, Ju-Young (Department of Food Science and Biotechnology, Andong National University)
Cho, Jae-Ho (Department of Food Science and Biotechnology, Andong National University)
Ha, Yong-Geun (Department of Food Science and Biotechnology, Andong National University)
Kim, Jin-Ki (Department of Food Science and Biotechnology, Andong National University)
Park, Min-Jeong (Department of Food Science and Biotechnology, Andong National University)
Lee, Seon-Ho (Department of Food Science and Biotechnology, Andong National University)
Kim, Tae-Hoon (Department of Herbal Medicinal Pharmacology, Daegu Haany University)
Kim, Tae-Wan (Department of Food Science and Biotechnology, Andong National University)
Publication Information
Food Science and Preservation / v.19, no.3, 2012 , pp. 393-399 More about this Journal
Abstract
In this study, the antioxidant and anti-wrinkling effects of extracts from Aruncus diocius var. kamtschaticus (ADV) were investigated. According to the results, the ethanol extract has better antioxidant and anti-wrinkling effects than the water extract. The amounts of total polyphenol and flavonoid compounds in the ethanol extract were 122 and 36 mg/g, respectively, while those in the water extract were 87 and 26 mg/g. The antioxidant activities of the ethanol and water extracts were 395 and 4,682 ${\mu}g/mL$ as the $RC_{50}$ values for the DPPH radical scavenging activity, and 227 and 366 ${\mu}g/mL$ for the $ABTS^+$ radical scavenging activity, respectively. The reducing power of the ethanol extract (1.58 at 2 mg/mL) was higher than that of the water extract (0.88 at 2 mg/mL). The astringent activities of the ethanol and water extracts were 91.27 and 16.35% at 10 mg/mL, respectively. Furthermore, the ADV ethanol extract treatment of the fibroblast cell after UV irradiation resulted in increased cell viability (10% at 100 ${\mu}g/mL$) and collagen biosynthesis (33% at 100 ${\mu}g/mL$), with a lowering in the MMP-1 expression level (16.8 % at 100 ${\mu}g/mL$). These results demonstrate that AVD provides a remarkable and significant tensor and anti-wrinkling effect on the skin, which could be of a great use in anti-aging skin care products.
Keywords
Aruncus dioicus var. kamtschaticus; anti-oxidation; collagen synthesis; anti-wrinkle; cosmeceutical;
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Times Cited By KSCI : 9  (Citation Analysis)
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