• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.350-356
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• 2012

The purpose of this study was to make Korean yaksun chicken sauce with milk vetch roots and angelica roots. Four different amounts of angelica roots were added to chicken sauces, and general characteristics were measured. The pH values of sauces increased with decreasing Angelica root content. On the other hand, sugar contents, solid contents, and lightness of sauces decreased with decreasing Angelica root content. In a palatability test, sauces with 1 g and 2 g of angelica roots scored high in color, taste, flavor, and overall acceptability. Microbial cell counts of sauces were not significantly different according to the amount of angelica roots. Further, hydroxyl radical scavenging activities and polyphenol contents of sauces were not significantly different except for those of sauces with 1 g of angelica roots. Lastly, flavonoid contents of sauces significantly decreased with decreasing amount of angelica roots.

• Microbiology and Biotechnology Letters
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• v.24 no.5
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• pp.624-629
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• 1996

The ethanol extracts from Angelica gigas Nakai and Angelica acutiloba Kitagawa were fractionated to diethyl ether and aqueous partitions. Both partitions had strong antimutagenic effect on the MNNG (N-methyl-N-nitro-N-nitrosoguanidine) by Ames mutagenicity test. Diethyl ether fractions exhibited the greatest antimutagenic effect suppressing the mutagenicity of MNNG with inhibition of 78-80%. The ethanol extracts from both species showed the inhibitory effect on the growth of several human cancer cell lines. Especially, the diethyl ether fraction from ethanol extracts was most effective on human hepatocellular carcinoma cells, inhibiting 90-95% of cell growth. However, the aqueous fractions had least inhibition activity on many cancer cells. There was little cytotoxicity on human normal liver cell by ethanol extracts. Diethyl ether fraction from Angelica gigas Nakai ethanol extract had cytotoxicity less than 20% on human normal liver cells, compared with that from Angelica acutiloba Kitagawa ethanol exract. The adding of 0.5 (g/l) of diethyl ether fractions of Angelica gigas Nakai or Angelica acutiloba Kitagawa increased immune activity by enhacing human B and T cells up to three to four times. It was proven that diethyl ether fraction (0.7 g/1) from Angelica gigas Nakai could control blood pressure by suppressing angiotensin converting enzyme activity up to 98%. From TLC, it was appeared that both of diethyl ether partitions had umbelliferon, known to one of active substances from Angelica gigas Nakai and Angelica acutiloba Kitagawa.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.246-254
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• 2001

Effects of added green tea powder and Angelica keiskei powder on the quality characteristics of Yukwa were examined for the purpose of improving functioanality and variety of Yukwa, and usage of green tea Powder and Angelica keiskei. Dietary fiber contents of green tea powder were 5.2% soluble dietary fiber, 22% insoluble dietary fiber, while Angelica keiskei contained 28.9% soluble dietary fiber, 29.6% insoluble dietary fiber. Expansion rate of yukwa was 3,675% for control and the rates were slightly decreased as the addition level increased. Although Yukwas added 6% green tea and angelica keiskei powder were harder than the others when determined by rheometer, sensory evaluation results showed that hardness and mouthfeel were soft without any significant difference among the control and experimental samples. And internal structure of 4 and 6% green tea powder and those added angelica keiskei at three levels were evaluated by sensory panel as moderately compact. Overall acceptability of yukwa added 2% green tea Powder was the best of all while yukwas added angelica keiskei at three levels were evaluated as good. The results of peroxide value and TBA value showed that green tea powder had stronger antioxidative property than angelica keiskei. In conclusion addition of green tea powder by 2% level and angelica keiskei powder up to 4% would give us beneficial effects in the aspects of functionality and storage life of yukwa without any detrimental effects on the quality characteristics of it.

• Journal of Physiology & Pathology in Korean Medicine
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• v.30 no.6
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• pp.439-446
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• 2016

The purpose of this study was to examine the effects of Angelica gigas Nakai on ulcerative colitis. Mice were divided into 5 groups: Control group, DSS group, 5-ASA group, 50mg/kg Angelica gigas Nakai group, 100mg/kg Angelica gigas Nakai group. Four groups, excluding the control group, were fed a 5% solution of dextran sulfate sodium(DSS) in water for 7days to induce ulcerative colitis. Each water extract was administrated orally for 7 days in 5-ASA group, 50mg/kg Angelica gigas Nakai group and 100mg/kg Angelica gigas Nakai group. 5 groups were evaluated by weight, length of intestine, weight of spleen, disease activity index(DAI), amount of cytokine IL-6 production, thickness of bowel wall and degree of inflammatory cell infiltration and intestinal tissue damage. Comparing to DSS group, 100 mg/kg Angelica gigas Nakai group showed significant suppressive effect of weight loss until 4th day of experiment while 50 mg/kg Angelica gigas Nakai group showed no significant effect of suppression. Decrease of intestinal length, enlargement of spleen, intestinal tissue damage and thickening of bowel wall were significantly suppressed in both 50 mg/kg and 100mg/kg Angelica gigas Nakai group. Also disease activity and cytokine IL-6 production were inhibited significantly. Based on this result, Angelica gigas Nakai seemed to have anti-inflammatory effect and also seemed to suppress histological changes and aggravation of ulcerative colitis.

• Korean Journal of Plant Taxonomy
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• v.41 no.3
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• pp.209-214
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• 2011

The taxonomy of the umbelliferous species Angelica amurensis and its allies was reviewed on the basis of molecular phylogenies derived from sequences of nuclear ribosomal DNA internal transcribed spacer (ITS) regions. Strict consensus of six minimal length 119-step trees derived from equally weighted maximum parsimony analysis of combined nuclear rDNA ITS1 and ITS2 sequences from 29 accessions of Angelica and outgroups indicated that Angelica purpuraefolia, known to be endemic to Korea, is the same species as A. amurensis. Comparisons of sequence pairs across both spacer regions revealed identity or 1-2 bp differences between A. purpuraefolia and A. amurensis. These results indicated that the two taxa are not distinguished taxonomically. Also, nuclear rDNA ITS regions are discussed as potential barcoding loci for identifying Korean Angelica.

• The Journal of Korean Medicine
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• v.29 no.2
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• pp.32-40
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• 2008

Background: Angelica dahurica has been used in various clinical cases. Its taste is hot and its property is warm, dry and nonpoisonous. Its efficacy is to remove wind-damp, cure swelling and edema, exhaust pus, stop itching, rhinitis and leukorrhea. Object: To test through experiment Angelica dahurica's analgesic and anti-inflammatory efficacy. Method: Inject acetic acid as a pain-inducing substance to the mice and measure visceral pain bywrithing reflex. Inject carrageenan that is an edema-inducing substance to the rat's paw and measure volume of edema. Take thermal pain to mice with plantar test and measure paw withdrawal latency. Normal group is non Angelica dahurica-treated group and treated group is Angelica dahurica-treated group. Results: In acetic acid-induced visceral model, treatment with Angelica dahurica suppressed writhing reflex significantlyand dose-dependently. In carrageenan-induced paw edema model, treatment with Angelica dahurica suppressed carrageenan-induced paw edema. In plantar test model, no significant effect on the withdrawal latency of thermal stimulation-induced nociception was observed. Conclusion: Angelica dahurica has analgesic and anti-inflammatory efficacy.

• Herbal Formula Science
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• v.19 no.2
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• pp.93-108
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• 2011

Objectives : Angelica sinensis has been used extensively in Korean traditional medicine. Although thorough clinical trials are lacking, Various pharmacological actions for Angelica sinensis has been identified newly using animal models. In addition, it was reported that reactive intermediates, potentially causing toxic effects, was isolated from components in Angelica sinensis. In this article, it was purposed for explanation and introduction of new studies for Angelica sinensis. in terms of Pharmacological action and Toxicity. Methods : New studies for Angelica sinensis were reviewed and summarized in terms of pharmacological action and toxicity. Results and Conclusions : Angelica sinensis and its components including phthalide, phthalide dimers, polysaccharides, polyacetylenes, ligustilide와 butylidenephthalide as well as organic acid showed a variety of pharmacological actions on uterine, cardiovascular system and immune system. In addition, it was identified that three components of such as ligustilide, caffeic acid and safrole was biotransformed to reactive intermediates causing possibly toxicity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.118-125
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• 1999

Effects of adding of Angelica keiskei Koidz flour on the quality characteristics of bread were inves tigated. The content of total dietary fiber was 31.89% in flour of Angelica keiskei Koidz leaf and 43.37 % in that of stem. The content of insoluble dietary fiber increased by blanching, but those of soluble dietary fiber and insoluble dietary fiber increased by steeping in NaCl solution. In the results of sensory evaluation of Angelica keiskei Koidz flour, leaf steeped in NaCl solution and blanched stem showed good overall preference. With the addition of Angelica keiskei Koidz flour, water binding capacity and loaf weight increased, while the loaf volume decreased. The loaf volume of bread added with leaf steeped in NaCl solution and blanched stem were higher than those added with natural Angelica keiskei Koidz flour. The lightness and redness values decreased with the increase of Angelica keiskei Koidz flour content in bread but yellowness values increased. In the texture analyzer measurement for bread added with Angelica keiskei Koidz flour, hardness and springiness somewhat increased, while cohesiveness, gumminess and chewiness decreased. As the results of sensory evaluation of bread added with Angelica keiskei Koidz flour, the score of the breads added with 5% leaf steeped in NaCl solution and 5%, 10% blanched stem were somewhat lower than those of control bread. In terms of rate of addition of Angelica keiskei Koidz flour, the bread added with leaf at 5% level, natural stem at 5% level and stem by blanching at 5%, 10% level had good overall preference.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.463-471
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• 2012

Physicochemical and sensory characteristics of pound cake prepared with various levels of Angelica gigas Nakai powder were investigated. The pH of batter prepared with Angelica gigas Nakai powder ranged between 7.17 and 7.30 and that of the control was 7.34. The moisture content and pH of pound cakes was found to decrease with increasing Angelica gigas Nakai powder content. The specific volume of the control cake was 1.793 ml/g, that of pound cakes prepared with Angelica gigas Nakai powder was 1.806~2.026 ml/g. The baking loss rate of the control was 11.33% and that of pound cakes prepared by adding Angelica gigas Nakai powder was 10.29~6.66%. DPPH radical scavenging activity of the control group was 23.58%, whereas pound cakes prepared by adding Angelica gigas Nakai powder ranged from 38.77~77.60%. The a value of redness was increased, but L and b value were decreased significantly by the addition of Angelica gigas Nakai powder. The hardness and brittleness of the pound cakes were increased significantly by the addition of Angelica gigas Nakai powder. Sensory evaluation scores in terms of flavor, taste and overall preference for pound cakes were higher for the 2% substituted sample group than for any of the others. The results of this study suggest that the addition of 2% Angelica gigas Nakai powder was the best substitution ratio for pound cake.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.28 no.1
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• pp.32-40
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• 2015

Objectives : Hyaluronic acid(HA) is a mucopolysaccharide, occuring naturally in living organisms. It is one of the most hydrophilic molecules, so it has been known as being related to skin hydration and anti-aging. The purpose of this study is to examine the effects of Angelica acutiloba ethanol extract on hyaluronic acid synthesis. Methods : To determine cytotoxicity and hyaluronic acid synthase 2 gene expression, hyaluronic acid production in HaCaT cells, MTT assay and RT-PCR ELISA was used. Results : There was no cytotoxicity in $50{\mu}g/ml$ concentration Angelica acutiloba extract in MTT assay. Hyaluronic acid synthase 2(HAS2) gene expression was increased by all treated concentration Angelica acutiloba extract. Hyaluronic acid production was higher in $50{\mu}g/ml$ & $100{\mu}g/ml$ concentration Angelica acutiloba extract than control group. Conclusions : Hyaluronic acid production was increased by Angelica Acutiloba extracts. Therefore, We suggest that Angelica acutiloba can make a contribution to the moisturing effect on human skin. Conclusions : Hyaluronic acid production was increased by Angelica Acutiloba extracts. Therefore, We suggest that Angelica acutiloba can make a contribution to the moisturing effect on human skin.