• Title/Summary/Keyword: Laurus nobilis

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Inhibitory Activity of Advanced Glycation Endproducts (AGE) Formation of Edible Plants for Development of Anti-Wrinkle Ingredients (피부 주름개선 소재개발을 위한 식용작물의 최종당화산물 생성 억제활성)

  • Lee, Hyun-Sun;Yoon, Jin-A
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.2
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    • pp.186-192
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    • 2010
  • Skin wrinkles typically appear as a result of aging processes. One of causes may be the nonenzymatic glycation followed formation of browning products called advanced glycation endproducts (AGEs), an irreversible cross-linked protein. The accumulation of glycated collagen cross-linked in skin inhibits the formation and function of skin tightening agents such as collagen and elastin. To development for anti-wrinkle ingredients from edible plants, MeOH and hot-water extracts were prepared and evaluated for their inhibitory effects of AGEs formation. The activities of both extracts from bay laurel (Laurus nobilis), cinnamon (Cinnamomum loureirii), clove (Eugenia caryophyllate), oregano (Origanum vulgare), rosemary (Rosemarinus officinalis), savory (Satureja hortensis) and star anis (Illicium verum) of western spices, and blackberry (Rubus coreanus), dayflower (Commelina communis), Epimedium koreamun (whole), termunalia frutus (Terminalia chebula) and turkestan rose (Rosa rugosa) of medicinal plants were higher than the others. Of Korean vegetables, however, MeOH and hot-water extract from only Asters caber and green tea showed higher activities, and no activity in Korean marine plants (seaweeds).