• Journal of Ginseng Research
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• v.12 no.2
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• pp.173-181
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• 1988

We have studied the mechanism by examing the effect of ginseng on the epoxide hydrolase which is catabolized the reactive intermetabolite of bromobenzene, and bromobenzene-induced hepatotoxicity. It was observed that ginseng saponin fraction protects against bromo benzene-induced hepatotoxicity in mice as evidenced 1. increased the epoxide hydrolase activity, 2. lower serum transaminase activity, 3. decreased the formation of lipid peroxide. These results suggested that the inducing effect of ginseng on the epoxide hydrolase is believed to be a possible detoxication mechanism for the bromobenzene toxicity in mice.

• Journal of Ginseng Research
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• v.12 no.2
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• pp.114-120
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• 1988

We have studied the mechanism by examining the effect of ginseng on the epoxide hydrolase which is catabolized the reactive intermetabolite of bromobenzene, and bromobenzene-induced hepatotoxicity. It was observed that ginseng saponin fraction protects against bromobenzene-induced hepatotoxicity in mice as evidenced 1. increased the epoxide hydrolase activity, 2. lower serum transaminase activity, 3. decreased the formation of lipid peroxide. These results suggested that the inducing effect of ginseng on the epoxide hydrolase is believed to be a possible detoxication mechanism for the bromobenzene toxicity in mice.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.626-634
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• 2007

This study investigated the effects of 3% ground fresh paprika (FP) and 5% freeze-dried paprika powder (FDP) on lipid oxidation inhibition and warmed-over flavor (WOF) development in cooked ground pork (CGP; meat:fat = 70:30), using two packaging methods (atmosphere packaging and vacuum packaging) during 8 days at $4^{\circ}C$ and 4 months at $-26^{\circ}C$. In the CGP containing FP with atmosphere packaging, at both $4^{\circ}C\;and\;-26^{\circ}C$, peroxide formation increased sharply, and was similar to that of the CGP without paprika. Peroxide formation, in both the CGP without paprika and with FP and packaged with vacuum packaging, repectively, was much lower than that found with atmosphere packaging. Vacuum packaging was superior to atmosphere packaging for lipid oxidation inhibition. In the CGP containing FP with vacuum packaging and stored at $-26^{\circ}C$, peroxide formation almost didn't occur, which was similar to the CGP containing FDP. The peroxide value and thiobarbituric acid (TBA) value did not increase in the CGP containing FDP over the storage periods ($4^{\circ}C\;and\;-26^{\circ}C$) for both the atmosphere and vacuum packaging. Therefore, FDP was the most effective for lipid oxidation inhibition during refrigerated storage, regardless of the packaging method. Both FP and FDP with vacuum packaging during frozen storage showed similar antioxidant activities. The development of WOF in the CGP containing FDP with vacuum packaging was delayed until 7 days at $4^{\circ}C$ and 3 months at $-26^{\circ}C$, respectively. WOF was highly correlated with TBA value in the CGP stored at $-26^{\circ}C$ with vacuum packaging (r = 0.88, p<0.05). The oxidative stability of the lipid in the CGP containing FDP with vacuum packaging was excellent.

• Herbal Formula Science
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• v.8 no.1
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• pp.241-255
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• 2000

Sihosamultang(SST) has been used for the treatment of puerperal fever, liver disease in traditional medicine. The present study was carried out to evaluate the antioxidant effects of SST extract in vitro. The inhibitory effect of SST extract on lipid peroxidant was examined in the linoleic acid autoxidation system. In this test, SST extract significantly inhibited the time course of the lipid peroxidation. And SST extract showed about 73% scavenging effect on DPPH radical. And this extract inhibited not only the lipid peroxide formation induced by hydroxyl radical derived from $ H_{2}O_{2}-Fe^{2+}$ in the rat liver homogenate, but also the superoxide generation from xanthine-xanthine oxidase system in a dose-dependent manner. In addition, SST extract protected the hepatic cell death induced by tert-butyl hydroperoxide. These data indicated that SST might play a protective role against oxidative injury by free radicals.

• Journal of Nutrition and Health
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• v.30 no.6
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• pp.639-647
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• 1997

The effect of excess L-ascorbic acid(AsA) in blood, liver lipid levels and peroxidation status were investigate . Ten Sprague-Dawley male rats weighing 150-200g were fed 300mg AsA/100g body weight/day, mixed into ground chow diet, for 4 weeks. And another set of then rats were fed only chow diet as the control. Average body weight gain was slightly lowered by AsA feeding without food intake change. The AsA group showed higher AsA levels in plasma and liver than the control group. In addition, the AsA group showed a higher plasma TBARS value. Liver TBARS seemed to be elevated in the AsA, but not significantly. The hemolysis of red cells tended to increase with excess AsA, accompanied by a raised GSH-Px activity and lowered total GSH levels. Plasma HDL-Chol level was increased while the levels of total Chol, LDL-plus VLDL-Chol , and triglyceride were unchanged . Atherogenic index decreased. Hepatic TG levels were also decreased, but the total amount of Chol increased slightly . Platelet TXA$_2$ production was inhibited by excess AsA feeding. Above results indicafe that oral feeding of excess AsA may be beneficial in reducing the risk of atherosclerosis ; however such practice may be detrimental for tissue lipid peroxidation and weight gain.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.937-941
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• 2003

Red mustard leaf (RML) kimchi was prepared with native Brassica juncea czerniak et coss as a major raw material and antioxidative characteristics of crude anthocyanin (CA)/refined anthocyanin (RA) isolated from RML kimchi were studied. Among crude pigment fractions, CA fraction showed a higher inhibition rate of peroxide formation in linoleic acid autoxidation system. These effects seemed to be increased with the increase of CA concentration. CA also was considered to have a role of electron donor by the experiments using DPPH ($\alpha$, $\alpha$＇-diphenyl-$\beta$-picrylhydrazyl) reaction. Furthermore, various RA fractions had a higher antioxidative activity and especially RA-fraction 3 demonstrated the highest score of the antioxidative characteristics in terms of the prevention of lipid peroxidation and scavenging of free radicals.

• Journal of Nutrition and Health
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• v.20 no.2
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• pp.111-121
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• 1987

Lipie peroxide formation, antiperoxidative s system and body adaptability for handling lipid p peroxide were examined in the first and second g generations of rats fed fish oil. Mackerel oil(MO) was used and four other dietary oils and fat, i.e. soybean oil(SO), perilla oil(PO), rapeseed oil(RO) and beef tallow(BT) were also employed to compare the effect of fish oil. Synthetic diets containing these five dietary fats at the level of 1O%(w/w), were given to the correspond­m ing groups of male and female rats weighing about 70 grams. After 34 days of feeding, male a and female rats were mated and their offsprings were raised throughout suckling (17, 26 days) and weanling (39 days) periods. Liver lipid pero­x xide level was highest in MO group of both first (mother rats after lactation) and second genera­t tions of 17 and 26 days old, but not of 39 days old. During suckling period, liver lipid peroxide level was well matched to total unsaturation of dietary fat. Brain lipid peroxide levels were not different among five groups. Liver $alpha$-tocopherol a and reduced glutathione (GSH) levels were lowest in MO fed first generation. In second generation, $alpha$-tocopherol level was also low in MO group, although the effect was less pronoun­c ced, but GSH level was not different from other groups. Oxidized glutathione (GSSG) level did not consistently vary by change in dietary fat. Glutathione peroxidase activity increased as young rats grew up to 39 days. Superoxide d dismutase activity change was insignificant by a age, but was shown as lowest in MO group. At the age of 26 and 39 days, liver glutatione peroxidase activity was increased as was level of lipid peroxide, suggesting that this is the one of the mechanisms responsible for body adapta­b bility for protection against the accumulation of lipid peroxide.

• The Korea Journal of Herbology
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• v.22 no.4
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• pp.81-86
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• 2007

Objectives : The purpose of this study is to examine the antioxidant activity in the germ cells of the extract of Rehmanniae Radix Preparat (RR). Methods : The extract was studied for diphenyl-picryl-hydrazyl (DPPH) radical scavenging activity, GC-1 cell viability by a modified MTT assay, the effects on H2O2-induced cytotoxicity by MTT assay and lipid peroixidation by malondialdehyde (MDA) formation, respectively. Results : The results showed that the extract scavenged DPPH radical in a dose-dependent manner by up to 43.1%. The extract at concentrations of 100 ${\mu}g/ml$ showed peak level of 136.5% in growth of GC-1 cell. The hydrogen peroxide-induced cytotoxicity was blocked by the extract at concentrations of 10, 50 and 100 ${\mu}g/ml$. The extract (50 and 100 ${\mu}g/ml$) also displayed a dose-dependent reduction of MDA formation on hydrogen peroxide-induced lipid peroxidation. Conclusions : In conclusion, the extract of Rehmanniae Radix Preparat has strong antioxidant activity.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.254-263
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• 2017

The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and butylhydroxytoluene (BHT) (BHT-0.01). The meat samples treated with PPE had greater (p<0.05) $a^*$ values comparing control in raw pork patties meat from day 4 of storage. The addition of PPE at all concentrations on meat samples effectively inhibited the formation of oxidation products as shown by decreasing conjugated dienes (CD), peroxide values (POVs), thiobarbituric acid reaction substances (TBARS), and carbonyl content during chilled storage for 12 d. The PPE-0.2 and BHT-0.01 had the lowest in decrease rate of free thiol content (0.24 and 0.22 times) during chilled storage. Therefore, results of this study suggest that PPE can be considered a potential antioxidant against lipid and protein oxidation of raw meat products.

• The Korean Journal of Ecology
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• v.25 no.6
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• pp.371-377
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• 2002

Leaves of two-week old seedlings of tomato (Lycopersicon esculentum) were treated with various concentrations (0, 0.2 and 0.4 $\mu$g/1) of 2,4,5-trichlorobiphenyl (PCB-29) and subsequent growth of seedlings, symptoms of oxidative stress and activities of antioxidant enzymes were investigated. Compared with the non-treated control, foliar application of PCB-29 decreased both biomass and superoxide ($O_2$) radical production but increased hydrogen peroxide production and lipid peroxidation such as malondialdehyde (MDA) formation with increased activities of superoxide dismutase (SOD), ascorbate peroxidase (APX) and guaiacol peroxidase (GPX). Further studies on the isozymes of SOD, peroxidase (POD) and APX showed that all three isozymes of SOD such as Mn-SOD, Fe-SOD and Cu/Zn-SOD, two among four isozymes of POD and all three isozymes of APX were selectively increased in response to PCB. Therefore, we suggest that a possible cause for the reduction of seedling growth by PCB exposure is the oxidative stress including over production of hydrogen peroxide and the selective expression of specific isozymes of some antioxidant enzymes.