• The Journal of Korean Physical Therapy
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• 제14권4호
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• pp.100-118
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• 2002

This study was to investigate the effect of long-term high intensity endurance training on the activation of antioxidation enzyme activity, lipid peroxidation and lipoprotein metabolism. 15 subjects were divided into, endurance exercise + antioxidation Vitamin supplement(n=5), endurance exercise(n=5), and the control(n=5) groups. The endurance exercise groups(endurance exercise + antioxidation Vitamin supplement and endurance exercise) had 12 week of endurance exercise program. The antioxidation Vitamin supplement group was taken a Vitamin C tablet with 1000mg/day and Vitamin E tablet with 671.14mg/day right after lunch. The results obtained from this study were as follows; 1. Looking at the changes of SOD, Endurance exercise+antioxidation Vitamin supplement group and endurance exercise groups showed the significantly greater decrease in the activation of SOD after 12 weeks of all-out exercise. 2. Looking at the changes of CAT, Endurance exercise+antioxidation Vitamin supplement group revealed subjects tended to increase CAT after all-out exercise although statistically non-significant. Endurance exercise+antioxidation Vitamin supplement group showed the significantly greater increase in the activation of CAT after 12 weeks treatment for all-out exercise. 3. Looking at the changes of GPX, Endurance exercise+antioxidation Vitamin supplement group revealed subjects tended to increase GPX for the rest and after all-out exercise although statistically non-significant. Endurance exercise+antioxidation Vitamin supplement group showed the significantly greater increase in the activation of GPX after 12 weeks treatment for all-out exercise. 4. The MDA change showed the significant decrease after 6 weeks, after 12 weeks for the all-out exercise of Endurance exercise + antioxidation Vitamin supplement group. 5. There was non-significant change in lipoprotein metabolism for the rest and after all-out exercise.

• 한국세라믹학회지
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• 제37권6호
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• pp.583-588
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• 2000

Antioxidation characteristics of carbon at high temperature with the co-addition of Al and Si powder in Al2O3-C system refractory were analyzed. The use of surface-modified phosphate carbon as a starting material was found to be very effective in improving the mixing effect of raw materials and antioxidation behavior of carbon. In particular, this effect was dominant at higher temperatures than 130$0^{\circ}C$.

• 한국식품조리과학회지
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• 제31권3호
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• pp.335-343
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• 2015

The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 2001년도 제33회 춘계학술대회 개최
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• pp.305-312
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• 2001

Antioxidation synergism between ZnDTC and ZnDTP in a kind of mineral base oil was investigated by RBOT. The results indicate that there is antioxidation synergism between the two additives. FTIR analysis show that the oxidation products in the tested oils containing the two additives are much less than those in the tested oils containing the single additive alone.

• Toxicological Research
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• 제27권4호
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• pp.205-209
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• 2011

The present study was performed to compare the antioxidative and whitening activities of fermented soybean extract (FSB) and non-fermented soybean extract (SB). Antioxidative and whitening activities of FSB and SB were evaluated by the determination of DPPH, superoxide radical and hydroxyl radical scavenging activities, linoleic acid inhibition activity, and tyrosinase inhibition activity. FSB showed the higher effect than SB in the antioxidative activities. Also FSB showed the better effect than SB in whitening activity. These results demonstrated that the fermentation played a more excellent role than the non-fermentation in antioxidation and whitening. Therefore, this study suggested that FSB could be a useful cosmetic ingredient for antioxidation and skin whitening.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1358-1364
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• 2009

Electric polarity of working electrode and counter electrode was periodically switched at the intervals of 30 sec. Electric current generated by anodic and cathodic reaction of working electrode was reached to +30 and -12 mA in low intensity pulsed electric field (LIPEF). The yeast growth, ethanol production, and malate consumption in the initial cultivation time were more activated in the LIPEF than the conventional condition (CC). Polyphenol, total phenolic contents (TPC), and total flavonols (TF) were gradually decreased in all cultivation conditions during incubation for 2 weeks but antioxidation activity was not. TF was significantly lower in 3 and 4 V of LIPEF than CC and 2 V of LIPEF; however, the polyphenol, TPC, and antioxidation activity were a little influenced by the LIPEF. After ripening of the winemaking culture for 15 days, polyphenol, TPC, and TF were a little increased but the antioxidation activity was not.

• 한국식품영양과학회지
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• 제30권3호
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• pp.477-481
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• 2001

키토산은 오징어 내장유를 이용한 oil emulsion 중에서 분자량이 높을수록 항산화 효과가 큰 것으로 나타났다. 또한 키토산을 다량의 지방이 포함된 축유 소시지에 첨가하여 $10^{\circ}C$ 저장하면서 항산화 효과를 측정한 결과, 키토산을 분자량별로 0.20% 첨가하고 아질산염을 150 ppm 첨가하였을 경우와 아질산염을 15 ppm 첨가하였을 경우 모두 키토산의 분자량이 높을수록 항산화 효과가 큰 것으로 나타났다. 어떤 분자량의 키토산에 있어서도 첨가량이 증가할수록 항산화 효과는 크게 나타났다. 키토산의 전자공여능은 분자량이 크고 농도가 높아질수록 큰 것으로 나타났다. 본 실험의 결과 키토산의 항산화 효과는 분자량이 클수록 첨가량이 많을수록 우수하며, 특히 가열 처리시에 효과가 크게 나타났다. 그러나 키토산의 항산화 효과는 단독으로 항산화제로 사용하기에는 미흡하여 소시지와 같은 지방이 포함된 식품에 있어 다른 항산화제와 더불어 키토산을 첨가하면 어느 정도 보존성 및 산화방지에 큰 효과를 얻을 수 있을 것으로 사료된다.

• 한국응용과학기술학회지
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• 제24권3호
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• pp.301-308
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• 2007

From the experiment result on pharmacetical characteristics and analysis of Garlic extract, some conclusions were obtained as follows. From the results on extract experiment of Garlic, extraction ratio was about 6.0%, and after dried with dry oven from Garlic extract, it obtained about 50%-Garlic extract of solid state. From results on antimicrobial experiment of Garlic extract, number of staphylococcus and fungus in microbe decreased more and more according to time passage. This phenomenon showed that Garlic extract keeps antimicrobial effect. From results on antioxidation experiment of Garlic extract, DPPH scavenging activity of free radical showed that Garlic extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Garlic extract appears higher than Vitamin-C and BHA. From results on instrument analysis, inorganic components of K, Na, Ca, Si, Mg, Zn etcs from Garlic extract were detected with ICP/OES and the fatty and aromatic components of trimethyl sulfide, diallyl disulfide, diallyl trisulfide, 2-mercaptobenzothiazole etcs from Garlic extract were detected with GC/MS.

• 한국산학기술학회:학술대회논문집
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• 한국산학기술학회 2005년도 춘계학술발표논문집
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• pp.318-320
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• 2005

노화방지에 효과가 있다고 알려진 환원 전리수의 항산화 작용을 검증하기 위하여 간단한 방법으로 여러 가지 이온 전리수의 항산화 효과를 측정하였다. Linoleic acid의 산소에 의한 반응을 억제하는 효과를 측정하여 비교 분석하였다. 알카리수인 환원 전리수가 비교적 항산화 효과가 높게 나왔고 산성인 산화전리수는 산패를 촉진하는 것으로 밝혀졌다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2005년도 생물공학의 동향(XVI)
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• pp.103-107
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• 2005

It has been known that the novel diterphenoids, hericenone and erinacine isolated from the fruiting body and cultured mycelia of Hericium erinaceus showed potent stimulating activity of nerve growth factor (NGF)-synthesis. To investigate the biological activities of extracts from fruiting body, cultured mycelium and cell-free broth of H. erinaceus, the activity experiments of antioxidation and AChE inhibition were carried out. Sephadex G-10 gel filtration followed by HPLC on a ${\mu}Bondapak$ $C_{18}$ column of EtOAc extract from cultured mycelium showed a biological activity.