• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.173-179
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• 2011

The principal objective of this study was to develop processed food with the effect of extract from Angelica gigas Nakai by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded extract from Angelica gigas Nakai at varied levels of 0, 1, 3, and 5%. The pH of dough decreased significantly with the added extract from Angelica gigas Nakai and the density increased significantly in the 5% added group(p<0.05). The spread factor decreased significantly as the added extract from Angelica gigas Nakai increased(p<0.05). The Hunter color's L value in cookies significantly decreased and the a, b values in cookies increased(p<0.05). The hardness of cookies significantly increased added extract from Angelica gigas Nakai increased(p<0.05). The acid value and peroxide value were lower in added Angelica gigas Nakai extract groups than in the control group as the storage period of cookies passed. The results of sensory characteristics demonstrated that 1% added Angelica gigas Nakai extract showed the highest degree of preference among all the items of added Angelica gigas Nakai extract(color, odor, taste, hardness, crispness and overall quality) and the added Angelica gigas Nakai extract indicated possibilities for developments of Angelica gigas Nakai extract cookies.

• 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.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.5
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• pp.1256-1260
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• 2005

The purpose of this study was to investigate the effects of Angelica gigas on jejunal survival, endogenous spleen colony formation and jejunal crypt cells of mice irradiated with Gamma-ray irradiation. The subject of this study includes 42 mice which were divided into each 7 groups. Angelica gigas experiment groups were Angelica gigas + Gamma-ray(10Gy), Angelica gigas + Gamma-ray(3Gy), Angelica gigas. Gamma-ray(1 Gy), Gamma-ray control (10Gy), Gamma-ray control(3Gy), Gamma-ray control(1Gy), Normal groups. In the present study to evaluate the effect of Angelica gigas on jejunal crypt survival, endogenous spleen colony formation, and apoptosis in jejunal crypt cells of mice Gamma-ray with each dose of Gamma-ray irradiation. The results of this study were as follows: In low-dose(1Gy) Gamma-ray radiation were treatment of Angelica gigas showed significantly increased(p<0.05) on the cell death apoptosis in crypt, intestine crypts survival of intestine after gamma-ray irradiation. High-dose(10Gy) Gamma-ray, treatment of Angelica gigas showed significantly increased(p<0.05) on the leukocyte. The above results suggest that Angelica gigas were immunostimulating effectively reduced Gamma-ray irradiation.

• 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.

• Archives of Pharmacal Research
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• v.14 no.1
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• pp.87-92
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• 1991

In order to evaluate the pharmacological activities of Chinese medicine, nine Umbelliferae plants were selected and their restoring activity against dexamethasone-induced disorders, liver protective activity, antimicrobial activity, anti-inflammatory activity and antimutagenic activity were tested and compared. Angelica dahurica. Angelica acutiloba and Ostericum koreanum showed various activities in these tests at the dose used in this study.

• 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 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.

• 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.