• Bulletin of the Korean Chemical Society
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• v.35 no.9
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• pp.2787-2790
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• 2014

Quercetin is a major dietary flavonoid found in onions, apples, tea, and red wine, and potentially has beneficial effects on disease prevention. We carried out this study to investigate the effect of quercetin on UVB-induced matrix metalloproteinase-1 (MMP-1) expression in human keratinocyte HaCaT cells and to further understand the mechanisms of its action. The anti-inflammatory activity of quercetin was investigated and quercetin significantly suppressed the NO production in LPS-stimulated RAW264.7 mouse macrophages. Post treatment of quercetin decreased UV irradiation-induced phosphorylation of JNK, p38 MAPK, and ERK by 91%, 21%, and 17%, respectively. MMP-1 is mainly responsible for the degradation of dermal collagen during the aging process of human skin and quercetin suppressed the UVB-induced MMP-1 by 94%. Binding studies revealed that quercetin binds to p38 with high binding affinity ($1.85{\times}10^6M^{-1}$). The binding model showed that the 4'-hydroxy groups of the B-ring of quercetin participated in hydrogen bonding interactions with the side chains of Lys53, Glu71, and Asp168 and the 5-hydroxy group of the A-ring formed a hydrogen bond with the backbone amide of Met109. The major finding of this study shows that quercetin inhibits phosphorylation of JNK, p38 MAPK, and ERK pathway leading to the prevention of MMP-1 expression in human keratinocyte HaCaT cells. Therefore, our findings suggested the potentials of quercetin as a skin anti-photoaging agent.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.758-771
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• 2012

This research contains awareness of antioxidant and intakes of antioxidant foods for the present evaluate college students in Seoul, 375 patients were investigated. The subjects, the woman college student more than male's responded, showed a uniform distribution in the allowance, grade and the most type of residence is living apart from their family. All male and female college students recognize a lot about health, but male college students had higher than female students interested in the health, on the other hand, female college students had higher than male college students for the health efforts for the promotion of a healthy. Awareness about the oxide and active oxygen is moderate level, but knowledge about active oxygen is low level, they responded that active oxygen was caused when received stress or do strenuous exercise. General Health Functional Foods recognized that the usual intake, but intake of antioxidant was when the activity was caused by active oxygen. They recognized that the antioxidant effect is anti-aging and vitamin, wine and tea, were perceived as antioxidant foods, are popularly known. Usually, people was initially recognized through the internet in university or high school, they desire to obtain information was high but the effort to gain understanding and knowledge about antioxidant are relatively low. The result of comparing the difference of natural antioxidant foods and antioxidant healthy functional foods, recognizes of effects and absorption rate are similar, but recognizes that natural food intake is better recognition in the economics and health functional food is better recognition in the easy intake and nature foods was more preferred than functional foods because of nature friendly. Trying to intake of antioxidant foods is low, but people is expected anti-aging and fatigue recovery through the intake of antioxidant food. People think that intake is irrelevant to the season, but summer is higher than other seasons. Showed that efficacy perceptions about health supplements are higher, but efficacy perceptions about antioxidant health supplements when ingested are at a moderate level, which is lower, due to low antioxidant for understanding. Antioxidant functional health food intake will be affected the gifts or the people around them and purchase is also more influenced by surround people than themselves. So showed that most college students prefer natural antioxidant foods than antioxidant health supplements, in case of ingested antioxidant health supplements also showed that it was consumed by surround people than personal will.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1799-1805
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• 2015

Rice vinegar (RV) is primarily made from fermented rice or rice wine in Korea, China, and Japan. Ten commercially available naturally-fermented rice vinegars produced in Korea (KRV1~4), China (CRV1~2), and Japan (JRV1~4) were comparatively investigated for their physicochemical properties and antioxidant activities. KRV showed a significantly higher total acidity range (5.07~6.27) than both CRV (4.67~4.84) and JRV (4.64~4.84). These acidity ranges corresponded with respective standards of each country: Korea (Food Code), China (GB), and Japan (JAS). Six different organic acids were detected in RVs; acetic acid and succinic acid were the most prominent. Thirty different amino acids were detected in RVs, and main identified amino acids were alanine (KRV), phenylalanine and aspartic acid (CRV), and leucine and alanine (JRV). ${\gamma}-Aminobutyric$ acid was detected at high concentration in KRV1. KRV1 showed maximum total phenolic content, and DPPH and ABTS radical scavenging activities of samples were also determined with significantly increasing tendency. KRV1 (produced from brown rice with aging period of >1 year) exhibited the highest free amino acid content and antioxidant activity as compared to CRV and JRV.