• Natural Product Sciences
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• v.14 no.1
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• pp.16-20
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• 2008

Three flavonoids (1 - 3) and three phenolic compounds (4 - 6) were isolated from the whole plant of Geranium thunbergii Sieb. et Zucc (Geraniaceae). Their structures were determined by chemical and spectral analysis. These compounds were examined for the inhibitory activity of IL-6 production in $TNF-{\alpha}$ stimulated MG-63 cell. Among the isolated compounds, gallic acid (4) and gallic acid methyl ester (6) showed potent inhibitory activity.

• Food Science and Preservation
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• v.11 no.1
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• pp.79-87
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• 2004

To investigate antioxidative effects of phenolic compounds separated from persimmon leaves(PL)(Diospyros kaki Thunb.) on the ethanol-induced hepatotoxicity in rat, Sprague-Dawley rats weighing 100-150 g were divided into 5 groups; control group(CON), PL(70 mg/kg) administered group(PEl), ethanol(5 mL/kg, 25％) administered group(ETH), PL(70 mg/kg) and ethanol administered group (PE2), and PL(140 mg/kg) and ethanol administered group(PE3), respectively. The antioxidative activity of persimmon leaves decreased in order of ethylacetate>interphase materials>n-butanol>chloroform>n-hexane>water fraction. The growth rate and feed efficiency ratio decreased by ethanol were gradually increased to the adjacent level of CON by administering PL. The serum activities of ALT, alkaline phosphatase and lactic acid dehydrogenase elevated by ethanol were decreased significantly. It was also observed that the activities of SOD, catalase, and GSH-Px of rat liver increased by ethanol were markedly decreased in PL administered group as compared to ETH. The GSH content of liver was decreased by ethanol, but that was increased in PE1 and PE2 compared with ETH as a dose-dependant manner. These results suggested that phenolic compounds separated from persimmon leaves have a possible protective and relievable effect on the ethanol-induced hepatotoxicity in rats.

• Preventive Nutrition and Food Science
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• v.14 no.2
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• pp.129-133
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• 2009

Salicornia herbacea is rich in natural minerals, dietary fibers, and potentially health-promoting phenolic compounds. In this paper, an experimental design was applied for the optimization of the ultrasound-assisted extraction of phenolic compounds from lyophilized Salicornia herbacea powder. The experiments were conducted in accordance with a five-level, three-variable central composite rotatable design (CCRD), and the effects of solvent concentration, extraction time, and extraction temperature were evaluated via response surface methodology (RSM). The optimal extraction conditions were as follows: ethanol concentration, 76.80%; extraction time, 20 min; and extraction temperature, $33.21^{\circ}C$; and the solvent concentration was the most significant parameter in this process, under which the predicted total phenolic content was 49.91 mg GAE/g sample.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.5
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• pp.336-339
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• 2005

Common thistle contains water-soluble substances that are antioxidative to foods. Antioxidant activities measured by DPPH method for the ground samples were the greatest in leaves, although was less than that of commonly used antioxidants, BHT and ascorbic acid. Methanol extracts and fractions from Xanthium occidentale plants dose-dependently increased DPPH free radical scavenging activity, in vitro test. The extracts from leaves showed the strongest antioxidant activity. DPPH scavenging activity of the individual fraction was in order of n-butanol>water>ethyl acetate>n-hexane fraction. By means of HPLC analysis, leaf samples of Xanthium occidentale had the highest amount of phenolic compounds, related with antioxidant activity, and followed by stems and roots. Total content of these antioxidant phenolic com­pounds for leaves extracts were detected in water fraction (36.7 mg 100 $g^{-1}$) as the greatest amount, especially chlorogenic acid (39.4 mg 100 $g^{-1}$) was the greatest component. These results suggest that Xanthium occidentale plants had potent antioxidant activity, and their activities were differently exhibited depending on plant part and fraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1087-1091
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• 1999

Microwave extraction system equipped with closed vessels, which is known to rapidly extract target compounds from natural products, was applied to monitor the changes in phenolic compounds, browning color intensity and electron donating ability by using response surface methodology(RSM). Maximum content of phenolic compound was 21.65mg/100ml in 67.88% of ethanol concentration, 145oC of extraction temperature, and 6.24min of extraction time. The phenolic compounds in extracts are dependent on the increase of the extraction temperature and the ethanol concentration. Browning color intensity, which was maximized in 67.21%, 147oC, and 6.02min, was proportional to the increase of the extraction temperature. Maximum value of electron donating ability was 24.50units in 54.33%, 147oC, and 6.11 min. The electron donating ability of extracts was dependent on the increase of extraction temperature and maximized in the range from 50 to 65% of ethanol concentration.

• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.137-142
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• 1996

To develop antioxidant substances in plant, phenolic compounds in Bangah (Igodon japonicus, Hara) and antioxidative effects of cell extracts were investigated. Defatted samples of Bangah were extracted with acetone/methanol and the extracts were fractionated Into the free and bound types of phenolics. The equal amounts of fractions were dissolved In soybean oil and autoxidized at 45$^{\circ}C$ for 25 days. Peroxide value and TBA values were determined every 5 days during oxidation. Changes of peroxide and TBA values showed antioxidant effects, which were lower than control during the oxidation periods. The effects of cell extracts were evaluated as high as BHT, 0.02 ppm. The antioxidative effect of insoluble-bound phenolic extract was higher than that of free. The contents of phenolic compounds in insoluble-bound fraction were also higher than free fraction.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.200-218
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• 2003

Phenolic compounds in food and plant materials belong to the simple phenols, phenolic acids, coumarins, flavonoids, stilbenes, tannins, lignans and lignins, all of which are considered as secondary plant metabolites. These compounds may be synthesized by plants during normal development or in response to stress conditions. Phenolics are not distributed uniformly in plants. Insoluble phenolics are components of cell walls while soluble ones are present in vacuoles. A cursory account of phenolics of cereals, beans, pulses, fruits, vegetables and oilseeds is provided in this overview. The information on the bioavailability and absorption of plant phenolics remains fragmentary and diverse. Pharmacological potentials of food phenolics ave extensively evaluated. However, there are many challenges that must be overcome in order to fully understand both the function of phenolics in plant as well as their health effects.

• 한국생물공학회:학술대회논문집
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• 2003.10a
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• pp.667-671
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• 2003

The total phenolic and flavonoid contents of Lentinus edodes extracts were determinated by spectrophotometrical .method, and antihepatotoxic activity was detected on glutathione S-Transferases(GST). The total phenolic contents was highest water extract than solvent(ethanol, methanol) extracts, but flavonoid content was appear on opposite. GST activity was the highest appears in water extract. This fact verified of anticancer effect indirectly of Lentinus edodes.

• Archives of Pharmacal Research
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• v.29 no.10
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• pp.849-858
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• 2006

Previous screening of the pharmacological action of Gastrodia elata (GE) root (Orchidaceae) showed that methanol (MeOH) extracts have significant anti-inflammatory properties. The antiinflammatory agents of GE, however, remain unclear. In this experiment, MeOH extracts of GE were fractionated with organic solvents for the anti-inflammatory activity-guided separation of GE. Eight phenolic compounds from the ether (EtOEt) and ethyl acetate (EtOAc) fractions were isolated by column chromatography: 4-hydroxybenzaldehyde (I), 4-hydroxybenzyl alcohol (II), benzyl alcohol (III), bis-(4-hydroxyphenyl) methane (IV), 4(4'-hydroxybenzyloxy)benzyl-methylether (V), 4-hydroxy-3-methoxybenzyl alcohol (VI), 4-hydroxy-3-methoxybenzaldehyde (VII), and 4-hydroxy-3-methoxybenzoic acid (VIII). To investigate the anti-inflammatory and anti-oxidant activity of these compounds, their effects on carrageenan-induced paw edema, arachidonic acid (AA)-induced ear edema and analgesic activity in acetic acid (HAc)-induced writhing response were carried out in vivo; cyclooxygenase (COX) activity, reactive oxygen species (ROS) generation in rat basophilic leukemia (RBL 2H3) cells and 1,1-diphenyl-2-picryl-hydroazyl (DPPH) scavenging activity were determined in vitro. These phenolic compounds not only had anti-inflammatory and analgesic properties in vivo, but also inhibited COX activity and silica-induced ROS generation in a dose-dependent manner. Among these phenolic compounds, compound VII was the most potent anti-inflammatory and analgesic. Compound VII significantly inhibited silica-induced ROS generation and compound VI significantly increased DPPH radical scavenging activity. Compounds I, II and III significantly inhibited the activity of COX-I and II. These results indicate that phenolic compounds of GE are anti-inflammatory, which may be related to inhibition of COX activity and to anti-oxidant activity. Consideration of the structure-activity relationship of the phenolic derivatives from GE on the anti-inflammatory action revealed that both C-4 hydroxy and C-3 methoxy radicals of benzyl aldehyde play an important role in anti-inflammatory activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.713-720
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• 2006

This study was designed to investigate the possible utilization of Ligustrum japonicum leaves as a source of functional ingredients. Contents of total phenolic compounds and condensed tannin were $0.89{\sim}1.53%$ and $0.10{\sim}0.13%$, respectively. The major flavonoid compounds in the leaves of L. japonicum were luteolin, apigenin and their glycosides. Tyrosol, t-cinnamic acid, p-hydroxybenzoic acid, vanillic acid, shikimic acid and protocatecuic acid were detected in free phenolic acid, while tyrosol, t-cinnamic acid, ferulic acid, esculetin, caffeic acid, p-coumaric acid and hydroxytyrosol were detected in esterified phenolic acid. The insoluble phenolic acid contained tyrosol, t-cinnamic and p-caoumaric acid.