• Journal of Fashion Business
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• v.11 no.2
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• pp.102-112
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• 2007

Effect of the pH condition was examined on extraction and dyeing of the yellow and red dyes of safflower. Absorption of dye solution extracted from safflower was changed by pH of solvent. In the case of yellow dyes, cotton and ramie weren't dyed regardless of pH of dye bath, but silks were significantly dyed at pH4. Raw silk showed better dyeability than refined silk. In the case of red dyes, cotton and ramie absorbed red dyes selectively, but silks absorbed yellow dyes more significantly than red dyes. Efficiency of extraction and dyeing of yellow dyes in acidic range were find out higher than that in neutral range. Red dyes was effectively extracted at pH11 and dyed at pH6.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.689-693
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• 2009

Germination is well-known to enhance the digestibility, functionality, and palatability of plant seeds. To examine the functionality of germinated-safflower seed (GSS), proliferative and differentiative effects of GSS extract on the mouse calvarial bone cells were determined by 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolinbromide (MTT) assay and alkaline phosphatase activity, respectively. Water extract of GSS increased dose-dependently proliferative and differentiative effects on calvarial bone cell, and its effects were stronger than those of ungerminated-safflower seeds (UGSS) extract. One major component was isolated from GSS extract by a series of purification procedure of solvent fractionation, Diaion HP-20, and Sephadex LH-20 column chromatographies. Its chemical structure was identified as trachelogenin (TC) by nuclear magnetic resonance (NMR) and mass spectrometry (MS) spectral analysis. Trachelogenin showed significant proliferative (125.7%) and differentiative (132.1%) effects on calvarial bone cells at $10^{-8}M$, and its effects were significantly higher than those of $17{\beta}-estradiol\;(E_2)$. TC was found to be a major active compound responsible for high proliferative and differentative effects of the water extract of GSS. Therefore, these results suggest that TC in GSS may be useful as potential therapeutic agent for the prevention and treatment of bone loss.

• Food Science and Preservation
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• v.11 no.1
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• pp.126-129
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• 2004

To elucidate the effect of various natural antioxidants on the safflower oil, rosemary extract, green tea extract, isoflavon, Phaffia rhodozyma extract, tocopherol, sesamol, and BRA as a control were added to the safflower oil and stored at 60$^{\circ}C$ for 4 weeks. During storage, its viscosity and antioxidative activity were determined. Viscosity of the oil increased with increasing storage period and was related with its antioxidative acvtivity. Antioxidative avtivity among antioxidants used in this study were in order of green tea extract>BHA>tocopherol>rosemary extract>isoflavon>sesamol>Phaffia rhodozyma extract. Green tea extract was the best in terms of antioxidative acvtivity. After 4 weeks, its peroxide value decreased up to 80.4％ of the control, and 42.1％ for acid value and 47.4％ for TBA value decreased.

• Journal of the Korean Chemical Society
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• v.55 no.3
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• pp.400-404
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• 2011

Safflower is called as the 'beneficial flower' because 'it helps human health', and it was introduced as red flower in Tonguibogam due to the red color of floral leaf. From old times, it has been used for the material of cloth and rouge. Recently, polyphenol compound, the main ingredient of safflower, known as anti-aging and anti-oxidizing material in the healthy food industry becomes the emerging hot topic. This study aims to confirm by DDT (Disk Diffusion Test) assay, MTT assay, and NF-${\kappa}$B Luciferase activity inhibition assay in vitro that polyphenol compound, which is the main ingredient of safflower, has the anti-microbial efficacy to inhibit the growth of acne germs that make troubles for the teenagers or middle aged. Also it aims to evaluate its clinical efficacy on the acne skin, utilizing the facial cleansing cosmetic form of soap sample. This study can contribute to take a major step forward to the development of cosmetic soap for acne in the cosmeceutical industry.

• Journal of Conservation Science
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• v.31 no.3
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• pp.299-308
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• 2015

Aim of this study is to identify dyestuff of the Dallryeong(official's robe in Joseon Dynasty, 16th century) excavated from Yuryang-dong, Cheonan, in 1996. For this purpose, extracted dyestuffs from Dallryeong fabric and from natural dyestuffs for red color(safflower, Sapanwood, Madder) which are presumed to have been used in the Dallryeong, are analyzed and compared by high performance liquid chromatography(HPLC). As a result, HPLC chromatogram of extracts of the Dallryeong's dyestuff and safflower are showed a peak at 17.5 minutes. The UV/Vis spectra of the samples are showed the maximum absorption wavelength at 519nm. This result is identical with the analysis of the previous studies on red dyestuff of safflower. In addition, the analysis of Mass Spectrometry(MS) showed the identical result of the peak with m/z 910. Following these results, excavated pink Dallryeong were considered to have been dyed with safflower.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.736-742
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• 1994

This study was designed to observe the effects of the mixed diets of edible mushrooms and vegetables oils on the lipid component and fatty acid composition in liver of the diet induced hydpercholesterolemic rats. Ten groups of male S.D. rats were fed a basal diet supplemented with 5% of one of three mushrooms(G.I, L.e, A.j) and 10% of one of three vegetable oils (olive ,safflower perilla) for three weeks. In liver, total cholesterol concentration was significantly low in group 3 (olive oil 10 % + L. edodes 5%) and 6 (safflower oil 10 % $_2$L. edodes 5%) , triglyceride concentration was low in groups 8 (perilla oil 10 % + g. lucidum 5%) and 9 (perilla oil 10% + L. edodes 5%) and phospholipid concentration was significantly low in groups 3, 5, (safflower oil 10 % + G.lucidum 5%), 6, 7 (safflower oil 10 % + A .judae 5%) 8, 9 and 10 (perilla oil 10% + a. judae 5%). in the fatty acid composition of total lipid inliver, monounsaturated fatty acid (MUFA) concentration s were high in groups 2 (olive oil 105 + g. lucidum 5%), 3, and 4 (olive oil 10% + A. judae 5%) and all the perilla oil groups, polyunsaturated fatty acid (PUFA) and linoleic aicd concentrations were signifciantly high in all the safflower oil groups. In the fatty acid composition of liver phospholipid , PUFA concentrations were ghih but MUFA concentrations were low. In the triglyceride component, MUFA were some more than saturated fatty acid (SFA) . In the cholesteryl ester component, MUFa concentrations were significantly high. In the fatty acid composition of liver lipid components, linholeic acid was high in the PUFA and so it was major fatty acid. Eicosapentaenoic acid (EPA) of phospholipid component in liver was significantly high.

• Journal of Periodontal and Implant Science
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• v.29 no.2
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• pp.297-313
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• 1999

The ultimate goal of periodontal treatment is the regeneration of periodontal tissues which have been lost due to periodontal disease. Recently, many natural medicines have been studied for their potential of anti-bacterial, anti-inflammatory and regenerative effects in periodontal tissues. Safflower seeds have been traditionally used as a drug for treatment of fracture and blood stasis in oriental medicine. The objective of the present study is to examine the biologic effects of safflower seeds extract on bone formation and regeneration of rat calvarial defects. The calvarial defects were made with 8mm trephine bur and extract of safflower seeds were placed directly at these defects. 24 rats were divided into control and experimental groups, and each group was sacrificed at 1 week, 4 weeks and 8 weeks. To study a histopathology related to bone regeneration, Goldner's Masson Trichrome stain and histomorphologic measuring was done at each weeks. In the early phase of bone healing, less inflammatory infiltration and capillary proliferation was found in experimental group compared to control. Dense bony tissues and matured bone structures in defect areas were found in experimental groups. And area of new bone formation was significantly increased at 8 weeks in experimental group. These results indicate that direct local application of safflower seeds extract reduces the early inflammatory response and promotes the regeneration of new bone in calvarial defects of rats.

• Research in Plant Disease
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• v.22 no.2
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• pp.111-115
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• 2016

Wilt disease appeared the first in greenhouse-grown safflower (Carthamus tinctorius) in Jeonju, Korea. With the advancement of the disease, the infected plants were withered and died. In order to investigate the causal organism of this symptom disease, fungus was isolated from the infected plants and cultured on potato dextrose agar medium. The fungus showed the white or orange colony color with aerial mycelium. Macroconidia were from falcate to straight, usually 3-5 septate with $38.0-66.7{\times}2.9-4.4{\mu}m$. The fungus was inoculated to a new safflower plant and caused the same wilt. With morphological characters and pathogenicity results, sequence analyses (internal transcribed spacer ribosomal DNA and translation elongation factor $1{\alpha}$) suggested that, the isolated fungus is Fusarium proliferatum. This is the first report of Fusarium wilt disease caused by F. proliferatum on safflower in Korea.

• Biomedical Science Letters
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• v.20 no.3
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• pp.156-161
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• 2014

It has been reported that safflower seeds have preventive effects against osteoporosis. Recently, safflower buds (SB) were found to have more useful functional ingredients than safflower seeds. In the current study, we evaluated the anti-osteoporosis effects of SB diet in ovariectomized (OVX) rats. The rats were divided into five groups; sham operated group, OVX alone group, OVX plus $17{\beta}$-estradiol ($E^2$ $10{\mu}g/kg$, i.p.) and OVX plus SB diet feeding group (0.3% or 1%). Feeding of SB diet (0.3% or 1%) to OVX rats markedly increased bone mineral density (BMD) of femurs, compared to the OVX group. The OVX rats exhibited a marked increase in trabecular separation (Tb.Sp) and this change was inhibited by the feeding of SB diet, similar to that seen with OVX+E2 group. Moreover, feeding of SB diet to OVX rats decreased the markers of bone turnover, including osteocalcin and alkaline phosphatase (ALP). These results suggest that SB extract has a bone sparing effect in OVX-induced trabecular bone loss and prevents deterioration of bone microarchitecture by suppressing the rate of bone turnover. Therefore, SB may be useful for preserving bone mass and structure in estrogen deficient women with a potential role in reducing postmenopausal osteoporosis.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.567-574
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• 2005

The purpose of this study was to analyze the sensory and mechanical characteristics, moisture content and color values of Hongwhasulgi by varying the quantity of Safflower seed powder and the types of sugar used. As a result of the quantitative analysis, it was found that as more Safflower seed powder was added to the non-glutinous rice powder, the tastiness, sweetness and coarseness of the resultant rice cake tasted almost the same as that of the raw seeds. When the quantity of the seed powder was the same, Hongwhasulgi with sugar added was moister than that with oligosaccharide, and as more seed powder was added, the rice cake became less chewy. The preference of flavor did not differ significantly among the samples. As a result of analyzing the texture, Hongwhasulgi with more Safflower seed power added and oligosaccharide used exhibited greater hardness, adhesiveness, gumminess and chewiness but lower cohesiveness, whereas springiness did not differ significantly among the samples. The moisture content of Hongwhasulgi ranged from $32.35{\sim}39.87%$. Hongwhasulgi with the sugar added was significantly moister than that with oligosaccharide added(p<0.05). Based on the above results, it is considered that the most desirable mix ratio for Hongwhasulgi is non-glutinous rice powder 190 g(95%), Safflower seed power 10 g(5%), sugar 20 g, salt 2 g, and water 35 mL.