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Effect of Polyphenol Compounds from Korean Pear on Immunofunctional Activity  

Choi, Hee-Jin (Department of Food Science and Technology, Yeungnam University)
Han, Ho-Suk (Department of Food Science and Technology, Yeungnam University)
Park, Jung-Hye (Department of Food Science and Technology, Yeungnam University)
Bae, Jong-Ho (Department of Confectionary Decoration, Daegu Mirae College)
Woo, Hee-Seob (School of Food science, Dongju College)
An, Bong-Jeun (Faculty of Life Resources and Engineering, Kyungsan University)
Bae, Man-Jong (Faculty of Life Resources and Engineering, Kyungsan University)
Kim, Hyun-Gu (Korea Food Research Institute)
Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
Publication Information
Journal of the Korean Society of Food Culture / v.18, no.4, 2003 , pp. 303-310 More about this Journal
Abstract
This study was conducted to investigate immunofunctional activity of the polyphenol fractions isolated from Korean pear. In the experimental of Rosette forming cell, the results showed that all the polyphenol fractions enhance the cell count compared with the control group. Especially polyphenol fraction II and III showed highly significant effect on Rosette forming cell, and allergy inhibition. After antigen challenge, histamine content of blood of the polyphenol groups was lowered to near the normal group.
Keywords
Korean pear; immunofunction; plague forming cell; Rosette forming cell; histamine;
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