추출용매에 따른 브로콜리의 항산화와 항염증에 대한 효과
(주)코리아스칼라
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- 2023.04.05
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 27권 / 4호
ㆍ저자명 : 장민우, 하배진
목차
ABSTRACT
재료 및 실험
실험 재료
균주 및 세포배양
Diphenyl picrylhydrazyl scavenging activity
Superoxide radical scavenging activity
Nitric oxide assay
Paper disk diffusion
통계 처리
결과 및 고찰
Diphenyl picrylhydrazyl scavenging activity
Superoxide radical scavenging activity
Nitric Oxide assay
Paper disk diffusion
요 약
참고문헌
영어 초록
Broccoli has a functional substance, sulforaphane that has effects of anticancer, antioxidant, antimicrobial and anti-inflammatory. Sulforaphane, one of the hydrolysis products of glucoraphanin in broccoli, cabbage and kale, was contributed to the role of antioxidant. Broccoli contains a number of bioactive compounds including glucosinolates, S-methyl cysteine sulfoxide and many antioxidants. The ethanol extract (BE), hexane extract (BH), propylene glycol extract (BP) and butylenesglycol extract (BB) of broccoli were used to investigate the antioxidation and anti-inflammatory effects of sulforaphane extracts from broccoli. The high scavenging abilities of DPPH, O2 − were observed. Also sulforaphane extracts from broccoli showed the inhibition effect on NO rate. These results demonstrated that sulforaphane extracts from broccoli could be useful as an antioxidation and anti-inflammatory functional ingredient.
참고 자료
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