• Journal of Nutrition and Health
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• v.36 no.3
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• pp.287-297
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• 2003

This intervention study was performed to assess the effect of spirulina on lipid metabolism, antioxidant capacity, and immune function in elderly Koreans. The subjects were 6 male and 6 female people between the ages of 60 and 75, who were given spirulina supplements of 7.5 g/day for 24 weeks. Dietary intake, anthropometric measurements and biochemical assessment for plasma lipid levels, antioxidant status and immune function were measured before and throughout the intervention period. Before entering the study, the subjects were in relatively good health. Their nutrient intake was satisfactory, and anthropometric indices and plasma nutrient levels were within the normal range. Spirulina supplementation for 24 weeks did not affect dietary intake and anthropometric parameters. However, considerable changes were observed in blood lipid profiles, antioxidant capacity, and immune indices. The plasma concentrations of triglycerides, total- and LDL-cholesterol decreased from 4 weeks of the supplementation period. The antioxidant capacity improved, as shown in increasing TAS and decreasing TBARS after supplementation. Improved immune function was also observed as the PBL lymphocyte proliferation rate and plasma C3 levels increased. The above effects of spirulina supplementation did not differ between mild hypercholesterolemic (cholesterol $\geq$ 200mg/d1) and normochole-sterolemic (cholesterol < 200 mg/dl) subjects. This study provided evidence that spirulina could be used as dietary supplementation in nutritionally vulnerable groups to improve nutritional and health status and to prevent chronic disease such as hyperlipidemia or oxidation-prone diseases. further studies in this area with various population groups are warranted.

• Preventive Nutrition and Food Science
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• v.19 no.2
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• pp.108-114
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• 2014

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. Results revealed that juices that had been prepared by blending whole fruits had stronger antioxidant activities and contained larger amounts of phenolic compounds than juices that had been prepared by juicing the flesh fraction of the fruit. However, the concentration of ascorbic acid in apple, pear, and mandarin orange juices was significantly (P<0.05) higher in juice that had been processed by juicing, rather than blending. The juices with the highest ascorbic acid (233.9 mg/serving), total polyphenols (862.3 mg gallic acid equivalents/serving), and flavonoids (295.1 mg quercetin equivalents/serving) concentrations were blended persimmon juice, blended mandarin orange juice, and juiced apple juice, respectively. These results indicate that juice extraction techniques significantly (P<0.05) influences the phytochemical levels and antioxidant capacity of fruit juices.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.402-408
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• 2007

This study was conducted in order to evaluate the antioxidant activity of extruded ginseng in different extracted fractions. Each of the fractions obtained from extruded ginseng and ginseng (control) were extracted with 80% ethanol, and then the lipophilic components were removed with ether while the hydrophilic components were separated with water-saturated butanol. Each of the 80% ethanol/butanol/water layers were collected and evaporated to acquire samples for tests of saponin content and antioxidant activity. The antioxidant activity of extruded ginseng fractions and ginseng fractions were determined via the oxygen radical absorbance capacity (ORAC) assay. Overall, the extruded ginseng samples harbored saponin contents of 2.2 (Rg1), 2.3 (Re), 1.2 (Rc), 1.3 (Rb2), and 2.2 (Rd) times that measured in the ginseng prior to extrusion. Antioxidant capacity was also higher, not only in the 80% ethanol/butanol which harbor a significant quantity of saponin, but also in the water fractions, which harbor relatively low quantities of saponin as compared to the control samples. All three of the fractions extracted from extruded ginseng evidence significantly higher antioxidant capacity than the controls (0.05

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.1
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• pp.179-183
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• 2005

Recent interest in the possible protective effects of dietary antioxidant compounds against human degenerative disease has prompted investigation of foods such as blueberries, which have a high antioxidant capacity. This study was performed to determine the antioxidative activity of methanol extract and solvent fractions from blueberry. Blueberry was extracted with methanol and then fractionated with n-hexane, EtOAc, BuOH and water to get active fractions. And their antioxidant capacities in each fraction were determined by using the DPPH and FRAP assay, and tyrosinase inhibitor. Ethyl acetate fraction of blueberry exhibited antioxidant capacity.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.769-776
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• 2014

The goat placenta was fermented by Bacillus subtilis and the optimal fermentation parameters of strongest antioxidant capacity of peptides were obtained using response surface methodology (RSM). The effects of fermentation time, initial pH value and glucose content on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of the goat peptides were well fitted to a quadric equation with high determination coefficients. According to the data analysis of design expert, the strongest DPPH radical scavenging capacity value was obtained with the following conditions: content of glucose was 2.23%, initial pH value was 7.00 and fermentation time was 32.15 h. The DPPH radical scavenging capacity commonly referring antioxidant activity showed a concentration dependency and increased with increasing peptide concentration. The effects of temperature and pH were assessed to determine the stability of antioxidant peptides prepared from goat placenta. Antioxidant peptides showed good stabilities when temperature was lower than $70^{\circ}C$. However, the antioxidant peptides lost antioxidant activities rapidly under alkaline and excessive acid condition. Ultrafiltration technique was performed to separate fermentation broth with different Mw (molecular weight). It was found that peptides in the range of < 3 KDa mainly accounted for the antioxidant activities.

• Journal of Microbiology and Biotechnology
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• v.26 no.8
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• pp.1367-1374
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• 2016

The present study evaluated the total phenolic and flavonoid contents as well as total antioxidant capacity (TAC) of three cultivars of Actinidia arguta Planch. kiwi berries; cv. Mansoo (Mansoo), cv. Chiak (Chiak), and cv. Haeyeon (Haeyeon). In addition, the anti-inflammatory effects of the three cultivars of kiwi berries were investigated using a lipopolysaccharide (LPS)-stimulated RAW 264.7 murine macrophage cell line. Mansoo had the highest total phenolic content and TAC among the three cultivars, whereas Chiak had the highest total flavonoid content. The total antioxidant capacities of the kiwi berry extracts were more strongly correlated with total phenolic content than with total flavonoid content. The kiwi berry extracts suppressed the secretion of pro-inflammatory cytokines, including interleukin-6 and tumor necrosis factor-α, from LPS-stimulated RAW 264.7 cells. The release of nitrite, an indirect indicator of nitric oxide, was also ameliorated by pre-treatment with the kiwi berry extracts in a dose-dependent manner. Cellular-based measurements of antioxidant capacity exhibited that the kiwi berry extracts had cellular antioxidant capacities. Such cellular antioxidant effects are possibly attributed to their direct antioxidant capacity or to the inhibition of reactive oxygen species generation via anti-inflammatory effects. Our findings suggest that kiwi berries are potential antioxidant and anti-inflammatory agents.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.813-817
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• 2015

Consumers have recently shown great interest in organic foods since they are considered to have higher antioxidant activity compared to conventionally farmed foods. The purpose of this study was to evaluate the general characteristics of organic and conventional spinach, such as length, weight, color, moisture contents, and antioxidant capacity based on ABTS radical scavenging activity, total phenol, and flavonoid contents. Spinach that was used in this study was grown conventionally and organically in Po-Hang, Korea. As the results, conventional spinach showed higher values for length, weight (p<0.001), and moisture content (p<0.05). For antioxidant capacity, organically grown spinach showed higher antioxidant activity than the conventional group based on total phenol and flavonoid contents, but only total flavonoid content was significantly different (p<0.05). For ABTS radical scavenging activity, the conventional group showed a slightly higher capacity, but the difference was not significant. Thus, the organic farming system in spinach showed similar or slightly higher antioxidant activities.

• Journal of Sericultural and Entomological Science
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• v.47 no.2
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• pp.93-98
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• 2005

The antioxidant capacity of yield-type mulberry leaves and fruits (Morus alba L., M. bombycis Koidz, and M. Lhou (Ser). Koidz) collected from In-je, Won-ju and Yang-yang regions, Kang-won province, Korea, was investigated with minium L-100 device and ARAW-KIT (anti-radical ability of water-soluble substance), in comparison to the ascorbic acid. The results indicated that total antioxidant capacity of yield-type mulberry leaves was 2711.2 nmol (ascorbic acid equivalents). The highest stage of antioxidant capacity (3587.6 nmol) was opening stage of five leaves in spring. Especially, antioxidant capacity of mulberry leave collected from In-je region was high than that of other regions. No. 7 mulberry leave showed the strongest antioxidant capacity (6184.9 nmol) at opening stage of five leaves in spring. Also, fluit growing condition including fruit size and yield was good, too. Therefore, No. 7 mulberry three from In-je region, possessed not only high antioxidant capacity but also considerable fruit quality, was selected as potent resource for mulberry breeding and functional material development.

• Journal of Nutrition and Health
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• v.38 no.1
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• pp.67-75
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• 2005

This study was performed to examine the change of lipid metabolism and immune function caused by antioxidant material in hypercholesterolemic elderly women (serum total cholesterol $\geq$200 mg/dI). The subjects were 51 elderly women aged over 60 yrs. They were divided into antioxidant nutrients complex group (n = 25) and spirulina group (n= 26). Antioxidant nutrients complex (1 capsule/day) and spirulina (7.5 mg/day) were used for intervention for 8weeks. All the subjects were fully informed the purpose of study and gave written consents to participate in this study. Dietary intakes, anthropometric indices and blood assessment for lipid, immune function and antioxidant status were measured before and after supplementation. Either antioxidant nutrients complex or spirulina supplementation for 8weeks resulted in improved antioxidant status evidence by increased TAS (total antioxidant status) and decreased TB-ARS (thiobarbituric acid reactive substance) . This intervention led to decreased serum levels of total cholesterol, LDL-cholesterol, oxLDL, apolipoprotein B, IL-6 and IL-6 production by peripheral blood lymphocyte. In conclusion, the lipid profiles, immune function and antioxidant capacity were improved after either antioxidant nutrient complex or spirulina supplementation for hypercholesterolemic women. Therefore, improving antioxidant status using supplemen-tation could provide means of controlling cardiovascular disease in Korean elderly people.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1591-1602
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• 2019

Objective: The present study was conducted to evaluate the antioxidant potential of paneer, a soft cheese supplemented with various water soluble date extracts during storage. Further, the whey obtained from all the paneer samples was also investigated for its antioxidant potential. Methods: The date cultivars were evaluated for their physico-chemical characteristics and date extracts were assessed for their antioxidant potential. Physico-chemical evaluation, microbiological quality and further antioxidant potential of the prepared paneer were carried out during storage period (0 to 8 days, $5^{\circ}C$). Results: All the date extracts were found to have considerable antioxidant activity due to presence of total phenolics and flavonoids. Owing to the presence of phenolics and flavoinds in date extracts, supplemented paneer showed higher trolox equivalent antioxidant capacity, reducing power and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than control paneer. Paneer supplemented with Rabi extracts had the highest total phenolics ($190.7{\mu}g$ gallic acid equivalent/g paneer), DPPH radical scavenging activity ($928.1{\mu}mol$ equivalent of Trolx/g paneer) and trolox equivalent antioxidant capacity ($9.2{\mu}mol$ equivalent of Trolx/g paneer). The whey obtained from control paneer showed lower values of total phenolics, total flavonoids, DPPH, trolox equivalent antioxidant capacity and reducing power as compared to the values of whey obtained from paneer supplemented with date extracts. Conclusion: Paneer supplemented with date extracts and its whey may offer potent antioxidant activity.