• 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 Korea Journal of Herbology
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• v.24 no.2
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• pp.67-76
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• 2009

Objectives : The present study compared Aralia continentalis Root and Angelica pubescens Root used in Korea and China respectively concerning their anti-oxidant effect Methods : We tested the anti-oxidant effect through in vitro experiment and in vivo experiment that induced oxidative stress using ethanol. Results : 1. DPPH scavenging activity was stronger in Aralia continentalis Root than in Angelica pubescens Root 2. Superoxide anion radical scavenging activity was similar between Aralia continentalis Root and Angelica pubescens Root 3. The linoleic acid peroxidation inhibition effect was stronger in Aralia continentalis Root than in Angelica pubescens Root. 4. The phenolic component was higher in Aralia continentalis Root than in Angelica pubescens Root. 5. Both Aralia continentalis Root and Angelica pubescens Root increased the concentration of GSH and decreased SOD activity in mice, in which oxidative stress was induced, and the effect was stronger in Aralia continentalis Root. 6. Aralia continentalis Root increased GSH peroxidase activity but Angelica pubescens Root did not have such an effect. 7. Neither Aralia continentalis Root nor Angelica pubescens Root had a significant effect on catalase, ADH and ALDH in mice, in which oxidative stress was induced. Conclusions : Aralia continentalis Root has a stronger anti-oxidant effect than Angelica pubescens Root. Thus, although Aralia continentalis Root is not an original plant recorded in botanical literature, it may be usable based on the data about its effects.

• 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.

• YAKHAK HOEJI
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• v.6 no.1
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• pp.21-24
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• 1962

A report is given of microscopic study of the root Angelica gigas Nakai comparing with Ligusticum acutilobum S. et Z.(=Angelica acutiloba Kitagawa). The following characteristics are outstanding. 1. Angelica gigas Nakai is more tender and softer than Ligusticum acutilobum S. et Z. 2. Both Angelica gigas Nakai and Ligusticum acutilobum S. et Z. are alike in the form and arrangement of fundamental parenchyma in cortex and xylem. 3. No mechanical tissues are present but the substitute fibers in the Angelica gigas Nakai and Ligusticum acutilobum S. et Z. 4. The intercellular space are more numerous and larger in Angelica gigas Nakai than in Ligusticum acutilobum S. et Z. 5. Secretory tissue in Angelica gigas Nakai consists of numerous canals while in Ligusticum acutilobum S. et Z. very few.

• Plant Resources
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• v.8 no.1
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• pp.13-16
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• 2005

This study was conducted to develop effective production system in greenhouse for leaves and stems of Angelica acutiloba by fertilizing of Sta-Green in pots. The results obtained are summarized as follows. Germination rate of Angelica acutiloba seeds collected in 2003 was $13\%$, while germination rate of seeds Collected in 2004 was above $91\%$. Seed germination rate and plant biomass of Angelica acutiloba collected in 2004 were higher than seed gathering in 2003. Especially, plant growth and yield of Angelica acutiloba grown in pot(The pots was filled with soil mixtures of Sta-Green and Peat Moss mixed with 45:55 ratio.) was the highest. These results indicate that leaf and stem production of Angelica acutiloba can be improved by fertilizing of Sta-Green in pots and optimizing seed collecting time in greenhouse.

• Korean Journal of Plant Resources
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• v.7 no.1
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• pp.13-15
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• 1994

Some known coumarins, decursin, nodakenetin, umbelliferone, 7-demethylsuberosin, columbianetin, decursinol angelate and decursinol, showing significant cytotoxic activities against P388 cell lines,were isolated from the roots of Angelica gigas (Umbelliferae) . 7-Demethylsuberosin and columbianetinwere obtained from Angelica gigas for the first time. Chernotaxonornic difference about coumarins com-ponents between the roots of Angelica gigas and those of A. acutiloba is also discussed.

• Food Science and Preservation
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• v.15 no.4
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• pp.497-504
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• 2008

The effects of Angelica gigas nakai powder on bread quality during storage period were evaluated. Breads were prepared by the addition of 0, 0.5, 1, 2, 3, 5 and 10% of Angelica gigas nakai powder to flour of the basic formulation. The moisture, crude protein, crude fat and crude ash contents of the bread decreased by increasing amounts of the Angelica gigas nakai powder were the lowest in the control group. There were no significant difference in pH of the bread among each experiment groups. The weight of bread increased with increasing Angelica gigas nakai powder concentration, while the volume of dough decreased. In color values, with increase of Angelica gigas nakai powder concentration, L value decreased in the crust and crumb, but a and b values increased. As the results of texture, hardness, gumminess and chewiness were increased with increase of Angelica gigas nakai powder concentration, but adhesiveness, springiness and cohesiveness were decreased. Softness in the crumb stored for 1 or 7 days was the highest for the bread made with 2% Angelica gigas nakai powder, and chewiness was the lowest for the bread made with 5% Angelica gigas nakai powder. The water activity in the bread stored for 3 days was the highest for the breads made with 2% and 3% Angelica gigas nakai powders. After 7 days, the water activity tended gradually to decrease. In the results of sensory evaluation, the quality of the 0.5% or 1% Angelica gigas nakai powder bread showed the highest in taste and flavor. The color, taste, flavor, appearance, texture, and overall acceptability of the bread decreased with the increasing Angelica gigas nakai powder content. Considering the able outcome, the addition of Angelica gigas nakai powder by 0.5% and 1% is thought to play a role as a functional breads, along with the improvement of quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.531-536
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• 1998

To investigate effects of Angelica keiskei Koidz green juice on the liver damage of CCl4-treated tats, Sprague-Dawley male rats weighing 80~100g were divided into 4 groups of control group(CON), Angelica keiskei Koidz green juice-treated group(ANJ), CCl4-treated group(CCL) and Angelica keiskei Kodiz green juice and CCl4-treated group(ACL). Each group was sacrified after feeding for 4 weeks and examined the activities of transminase (sGOT, sGPT), superoxide dismutase (SOD), catalase and glutathione peroxidase(GSH-Px), and contents of lipid peroxide and glutathione in liver. The activities of sGOT and sGPT, and content of lipid peroxide after CCl4 treatment were markedly increased, compared to CON, but those levels were significantly decreased by the pretreatment of Angelica keiskei Koidz green juice as compared to CCL. The activities of SOD, catalase and GSH-Px were elevated by CCl4-treatment as compared to control group, and concomitant treatment of Angelical keiskei Koidz and CCl4 decreased those levels significantly except the activity of catalase. The hepatic content of glutathione was decreased by CCl4 and increased more abundant by Angelica keiskei Koidz administration than CCl4 treated group. These results suggest that Angelica keiskei Koidz green juice is believed to have a possible protective effect for the carbon tetrachloride-induced hepatotoxicity in rats.

• 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.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.91-100
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• 2014

This study investigated the antioxidative activities and quality characteristics of gruel as a home meal replacement with Angelica keiskei powder pre-treated by far-infrared radiation or freeze-drying methods. Far-infrared treated Angelica keiskei powder (F-IAP) showed significantly lighter, weaker green, and stronger yellow color values than powder subjected to freezedrying (FAP) (p<0.001). F-IAP showed higher total phenolic compound contents than that of the FAP. ABTS radical scavenging activity of F-IAP was 50.31%, which was significantly higher than that of FAP, at 43.51% (p<0.05). Color values of gruel significantly decreased with increased addition of Angelica keiskei powder (p<0.05). Gruels containing far-infrared treated Angelica keiskei powder (F-IAG) showed higher total phenolic compound contents as well as ABTS radical scavenging activities compared to the gruels containing freeze-dried Angelica keiskei powder (FAG). Gruels containing 5 g of Angelica keiskei powder showed 2.0 to 2.5 times higher antioxidant activities than those containing powder alone due to the presence of other ingredients with antioxidant activities such as black soybean or sweet pumpkin. In the results of sensory evaluation, F-IAG containing more than 5 g of Angelica keiskei powder had higher sweetness and roasted grain flavor, as well as lower bitterness and astringency compared to FAG. Sensory acceptance tests of all samples showed higher scores than 5.0 representing possibilities of successful development of gruels as a home meal replacement containing Angelica keiskei powder.