• Natural Product Sciences
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• 제10권2호
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• pp.59-62
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• 2004

A novel chlorinated diterpene quinone methide; chlorosmaridione (7-chloro-11-hydroxy-abeita-7,9(11),13-triene-6,12-diode) was isolated from petroleum ether extract of the stems of Rosemarinus officinalis L. growing in Egypt. In addition, ${\beta}-sitosterol$, stigmasterol, lupeol acetate, ${\alpha}-amyrin,\;{\beta}-amyrin$, lupeol, acetyloleanolic acid, acetylursolic acid taxodione, horminone, and cryptotanshinone were also identified. Chemical structures of the isolated compounds have been elucidated on the bases of physical, chemical, and spectral data including IR, UV, MS, 1D-and 2D-NMR spectra.

• 한국지역사회생활과학회지
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• 제27권3호
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• pp.509-520
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• 2016

This study was carried out to investigate the effects of adding rosemary extract powder (REP) to pork teokgalbi on its quality and storage characteristics. Five types of teokgalbi were tested, viz. with no REP added (normal, N), with 0.05% ascorbic acid added (control, C) and with 0.05% (R1), 0.1% (R2) and 0.2% (R3) of REP added. The proximate composition, calorific value, water holding capacity and cooking loss were not significantly different among the different types of pork teokgalbi. The L and a values of the teokgalbi containing REP were significantly lower than those of the N and C groups. As regards the textural characteristics, the addition of 0.2% REP increased the springiness value. In the sensory evaluation, the teokgalbi with the addition of 0.1% REP had higher scores in flavor and total acceptability. The 2-thiobarbituric acid (TBA) value, total microbial count and volatile basic nitrogen content of the teokgalbi containing 0.2% REP were lower than those of the N group. In conclusion, R3 was significantly more effective in delaying lipid peroxidation than the other treatment groups. Therefore, rosemary extract could be used as a natural antioxidant in meat products.

• 한국식품과학회지
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• 제37권6호
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• pp.970-975
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• 2005

본 연구에서는 건조된 rosemary잎을 물과 60% 에탄올로 추출하여 H. pylori항균활성과 항산화 및 기타 생리활성 효과를 알아보았다. Rosemary 추출물의 총 페놀 함량은 열수추출물에서 24.3mg/g였으며 알코올 추출물에서는 25.7mg/g으로 알코올추출물에 더 높은 페놀함량을 나타내었다. H. pylori에 대한 항균활성은 고체 배지상에서 $200{\mu}g/mL$의 페놀함량을 첨가했을 때 저해환의 직경은 물 추출물에서 11mm, 알코올 추출물에서 14mm로 나타났으며 액체 배지상에서는 각각 20.9, 78.2%의 저해율로 나타났다. 항산화활성은 물추출물과 60% 에탄올 추출물에서 각각 전자공여능이 89.1, 62.0%, $ABTS^+$는 98.42, 96.5%, PF는 0.9, 1.2, TBARS값은 대조구에$(2.4{\times}10^{-3}{\mu}M)$비해 알코올 추출물$(0.3{\times}10^{-3}{\mu}M)$과 물 추출물$(0.21{\times}10^{-3}{\mu}M)$이 더 낮은 TBARS값을 나타내었다. Angiotensin converting enzyme과 xanthin Oxidase 저해율은 열수 추출물에서 각각 39.9, 84.8% 그리고 알코올 추출물에서 89.8, 100%의 결과로 나타났다. 이 결과로 보아 로즈마리 추출물 중의 페놀성 화합물은 항산화활성, 항균활성, 고혈압 및 통풍에 효과가 있을 것으로 사료된다.

• Nutrition Research and Practice
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• 제8권5호
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• pp.516-520
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• 2014

BACKGROUND/OBJECTIVES: Carnosic acid (CA), found in rosemary (Rosemarinus officinalis) leaves, is known to exhibit anti-obesity and anti-inflammatory activities. However, whether its anti-inflammatory potency can contribute to the amelioration of obesity has not been elucidated. The aim of the current study was to investigate the effect of CA on Toll-like receptor 4 (TLR4) pathways in the presence of lipopolysaccharide (LPS) in 3T3-L1 adipocytes. MATERIALS/METHODS: 3T3-L1 adipocytes were treated with CA ($0-20{\mu}M$) for 1 h, followed by treatment with LPS for 30 min; mRNA expression of adipokines and protein expression of TLR4-related molecules were then measured. RESULTS: LPS-stimulated 3T3-L1 adipocytes showed elevated mRNA expression of tumor necrosis factor (TNF)-${\alpha}$, interleukin-6, and monocyte chemoattractant protein-1, and CA significantly inhibited the expression of these adipokine genes. LPS-induced up regulation of TLR4, myeloid differentiation factor 88, TNF receptor-associated factor 6, and nuclear factor-${\kappa}B$, as well as phosphorylated extracellular receptor-activated kinase were also suppressed by pre-treatment of 3T3-L1 adipocytes with CA. CONCLUSIONS: Results of this study suggest that CA directly inhibits TLR4-MyD88-dependent signaling pathways and decreases the inflammatory response in adipocytes.

• 한국환경과학회지
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• 제31권11호
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• pp.967-980
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• 2022

Mentha spicata, Ocimum basilium L., and Rosemarinus officinalis L. were selected as subjects for the study, and analysis of rosmarinic acid contents by HPLC analysis and the fragrance components of each herb were compared by GC-MS analysis. It was prepared and cultivated in a herb farm located in Sacheonjin-ri, Gangneung-si in 2022 (Fig. 1) before flowering, collected in the summer, stored at minus 20℃, and dried 50 g each. The analysis was requested to the NICEM analysis room of Seoul National University to obtain the test results. Through the above study, HPLC showed that the content of rosmarinic acid was 555.53 mg/Kg, which was absolute, 27.12% in rosemary for 1,8-cineol in GC-MS, and 32.44% in linalool in sweet basil. For eugenol, 23.11% in sweet basil and 19.92% in rosemary were found in α-pinene. Through this study, it was verified that spearmint, sweet basil, and rosemary contain a large amount of major ingredients that act on concentration or brain activation.

• 한국식품과학회지
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• 제37권1호
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• pp.50-54
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• 2005

천연식품보존료의 개발을 목적으로 marta rosemary의 항균활성을 조건을 달리하여 조사하였다. 균주에 따른 에탄올 추출 marta rosemary의 항균성은 S. typhimurium과 B. subtilis에 대하여 높았다. 용매별 항균성은 극성이 작은 butanol과 hexane 추출액에서 높았고. 수용액에서의 항균 활성은 pH 7에서 가장 높았다. 허브의 미생물의 생육억제 양상은 B. subtilis에 대하여 저 농도에서는 유도기 지연형, 고농도에서는 유도기 지연 및 비증 식속도 억제형이었으며 S. typhimurium은 농도에 관계없이 비 증식속도 억제형으로 관찰되었다. 이와 같은 경향은 낮은 pH 에서도 유사하게 나타났다. 항균물질의 $100^{\circ}C$에서의 열안정성은 가열시간이 길수록 허브의 항균력이 저하되었고 $121^{\circ}C$에서 15분간의 열처리로 인한 허브의 항균력은 B. subtilis보다 S. typhimurium에서 높게 나타났다.