$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

천궁 추출물 첨가 절편의 항산화활성
Antioxidative Activity in Jeolpyun Containing Cnidium officinale M Extract 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.4, 2022년, pp.259 - 267  

박경숙 (장안대학교 건강과학부 식품영양학과)

Abstract AI-Helper 아이콘AI-Helper

The purpose of this study was to evaluate the antioxidative activities of jeolpyun containing Cnidium officinale M extract (2%, 4%, 6%, 8%) by total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH), scavenging ability of superoxide anion radical and decomposing ...

주제어

표/그림 (8)

참고문헌 (40)

  1. Aebi H. 1974. Catalase. In Bergmeyer HU (Ed.), Methods of Enzymatic Analysis. 2nd ed. pp.673-684. Academic Press 

  2. Baek DH, Kim DH, Kim YS. 2014. Anti-inflammatory effects of Cnidium rhizoma against intracerebral hemorrhage in rats. Korean J Herbol 29:33-38 

  3. Bang G, Yoo S. 2015. Consumer categorization based on perception of functional jacket and their utilization of functional information and hang-tag. Sci Emot Sensib 18:75-86 

  4. Chae KY, Choi EJ. 2010. Quality characteristics of jeolpyeon with addition of jujube concentrate. Korean J Food Cookery Sci 26:26-31 

  5. Chae KY, Hong JS. 2007. The quality characteristics of jeolpyeon with different amounts of Job's tears flour. Korean J Food Cookery Sci 23:770-776 

  6. Chang WH, Kim KO, Lee KS, Yook CS. 1998. Studies on the essential oils of Ligusticum species. Bull KH Pharma Sci 26:31-36 

  7. Cho HR, Kim M. 2022. Analysis of the advertising system to enhance the competitiveness of functional cosmetics. J Commun Des 78:334-344 

  8. Cho YJ, Choi JH. 2012. A study on consumer buying behavior of functional shoe: Focused on well-being health consciousness. Korea Sci Art Forum 10:223-233 

  9. Cho YS. 2020. A case study on usability evaluation for deriving attribute of functional bed design of senior generation. J Ind Des Stud 14:31-40 

  10. Han JS, Jun NY, Kim SO. 2006. The quality characteristics of bacsulgi with sea mustard (Undara pinnatifida) powder. Korean J Soc Food Cookery Sci 23:591-599 

  11. Han KY, Yoon SJ. 2007. Quality characteristics of lotus leaf jeolpyeon during storage. J Korean Soc Food Sci Nutr 36:1604-1611 

  12. Han SH, Choi EJ, Oh MS. 2000. A comparative study on cooking qualities of imported and domestic rices (Chuchung byeo). Korean J Soc Food Sci 16:91-97 

  13. Han SH, Shon YH, Kim H, Lee HS, Park IK, Nam KS, Kim CH, Lim JK. 2003. The potential of Cnidium officinale Makino as the component of Gamgungtang to induce the phase II enzyme in vivo. Korean J MeridianAcupoint 20:65-70 

  14. Han SH, Shon YH, Nam KS, Lim JK. 2002. Effects of Cnidium officinale Makino aqua-acupunture solution on the activity of cytochrome P450 enzyme in mice. J Korean Meridian-Acupoint 19:57-61 

  15. Han YS, Oh MS. 2008. The role of glial cells in regenerative responses of the injured corticospinal tract axons in rats treated with Cindii rhizoma. J Orient Rehabil Med 18:19-39 

  16. Hyun YH, Pyun JW, Nam HW. 2014. Quality characteristics of garaedduk with Lentinus edodes powder. Korean J Food Cookery Sci 30:11-21 

  17. Joung HS. 2004. Quality of characteristics of paeksulgis added powder of Opuntia ficus indica var. saboten. Korean J Soc Food Cookery Sci 20:637-642 

  18. Kang YS, Cho TO, Hong JS. 2009. Quality characteristics of jeolpyeon with added mulberry fruit powder. Korean J Soc Food Cookery Sci 25:513-519 

  19. Kim HJ, Won HJ, Park HJ, Ra JH, Park HJ, Yim SV, Lee HJ, Hong MS, Chung JH. 2006. Neuroprotective effect by Juglandis semen-herbal acupuncture against H 2 O 2 -induced apoptosis in human neuroblastoma, SH-SY5Y cells. Korean J Meridian Acupoint 23:123-131 

  20. Kim HS, Kim KM, Han GJ, Lee HG, Kim MH. 2014. Effect of added wheat flour on retardation of retrogradation in Garaetteok. Food Eng Prog 18:1-6 

  21. Kim KI. 2020. The effect of effective benefits for functional hair care products on post-purchase behavioral intentions: Moderating effect of product engagement and consumer prior knowledge. J Beauty Art Manage 14:95-115 

  22. Kim SY, O H, Lee P, Kim Y. 2018. Quality properties, retarding retrogradation effect and antioxidant activities of Garaedduk with freekeh. Korean J Food Cookery Sci 34:493-503 

  23. Kwon BG, Yoon J. 2009. Superoxide anion radical: Principle and application. J Korean Ind Eng Chem 20:593-602 

  24. Lee HJ, Kim SY, Park JH, Kim RY, Jeong HS, Park E. 2013. Changes in the antioxidative and antigenotoxic effects after the cooking process of sulgidduk containing pine needle juice. Korean J Food Cookery Sci 29:453-462 

  25. Lee JH, Chung MS, Lee MS. 2002. Studies on Cnidium officianle as natural spices. Korean J Soc Food Cookery Sci 18:13-19 

  26. Lee JH, Kim BK. 2010. Effect of added sweet potato flour on the quality characteristics of the Korean traditional steamed rice cake, Backsulki. Food Eng Progress 14: 135-145 

  27. Lee KS, Park KS. 2015. A study of effects of coffee waste extracts obtained from solvents. Korean J Food Nutr 28:866-870 

  28. Lee KS, Park KS. 2019. A study of effects of Suaeda glauca (Bunge) Bunge extract and its fractions. Korean J Food Nutr 32:581-588 

  29. Lee YK. 2004. Isolation of melanogenesis inhibitors from Cnidii rhizoma. J Dent Hyg Sci 4:81-84 

  30. Li W, Tang Y, Chen Y, Duan JA. 2012. Advances in the chemical analysis and biological activities of chuanxiong. Molecules 17:10614-10651 

  31. McCord JM, Fridovich I. 1968. The reduction of cytochrome c by milk xanthine oxidase. J Biol Chem 243:5753-5760 

  32. Park HS, Lee JY. 2015. Prototype development of leisure sports wear by functionality fabric -Optic-heat textule (5℃↑) of sheath-core structure through the blending of inorganic ceramic-. J Basic Design Art 16:251-262 

  33. Park KH, Kang SY, Jung HW, Park YK. 2020. A study on the effect of liriopis tuber water extract on hydrogen peroxide-stimulated C6 astrocyte cells. Korean J Herbol 35:9-16 

  34. Park KS. 2020. Antioxidative activity of jeolpyeon containing Suaeda glauca (Bunge) Bunge powder and extract. Korean J Food Nutr 33:561-569 

  35. Park KS. 2021. Antioxidative activity in jeolpyeon containing Smilacis chinae R. extract. Korean J Food Nutr 34:537-544 

  36. Pyun JW, Hyun YH, Nam HW. 2012. Quality characteristics of jeolpyeon with Hizikia fusiforme powder. Korean J Food Nutr 25:196-204 

  37. Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-158 

  38. Song HJ, Jin MH, Lee SH. 2013. Effect of ferulic acid isolated from Cnidium officinale on the synthesis of hyaluronic acid. J Soc Cosmet Sci Korea 39:281-288 

  39. Woo MJ, Lim HS, Cha GH. 2016. Quality characteristics of Songgi garaetteok. Korean J Food Cookery Sci 32:27-43 

  40. Woo Y, Kim SJ, Kim MR. 2020. Quality characteristics and antioxidant activities of sulgidduk added with Lactuca sativa. Korean J Food Cookery Sci 36:50-57 

관련 콘텐츠

오픈액세스(OA) 유형

BRONZE

출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문

저작권 관리 안내
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로