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Effect of Alpinia officinarum on the Formation of Advanced Glycation Endproducts and Aldose Reductase Activity

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 18 Number 1 (2009.02)바로가기
  • 페이지
    pp.190-196
  • 저자
    Soon Sung Lim, Hye Mi Kim, Sun Young Kim, Young Eun Jeon, Yeon Sil Lee, Il-Jun Kang
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A103100

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원문정보

초록

영어
The inhibition effects of an Alpinia officinarum (AO, Zingiberaceae) on the formation of advanced glycation endproducts, aldose reductase, and scavenging effect on 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical for the prevention and/ortreatment of diabetic complications were investigated. The ethyl acetate fraction of AO was the most effective among allfractions. Through the tests with electron impact-mass spectrometry and nuclear magnetic resonance, two compounds(compound 1 and 2) finally obtained from the ethyl acetate fraction of AO were identified as galangin (1) and kaempferide(2), respectively. In addition, the compound 1 and 2 and the ethyl acetate fraction were compared for the prevention effect onadvanced glycation end products, aldose reductase, and the scavenging effect on DPPH radical. The ethyl acetate fraction wassignificantly more effective than the 2 compounds for those preventive activities.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

Alpinia officinarum advanced glycation endproduct aldose reductase diabetic complication

저자

  • Soon Sung Lim [ Department of Food Science and Nutrition, Center for Efficacy Assessment and Development of Functional Foods and Drugs (RIC), Hallym University, Chuncheon, Gangwon 200-702, Korea ]
  • Hye Mi Kim [ Department of Food Science and Nutrition, Center for Efficacy Assessment and Development of Functional Foods and Drugs (RIC), Hallym University, Chuncheon, Gangwon 200-702, Korea ]
  • Sun Young Kim [ Department of Food Science and Nutrition, Center for Efficacy Assessment and Development of Functional Foods and Drugs (RIC), Hallym University, Chuncheon, Gangwon 200-702, Korea ]
  • Young Eun Jeon [ Department of Food Science and Nutrition, Center for Efficacy Assessment and Development of Functional Foods and Drugs (RIC), Hallym University, Chuncheon, Gangwon 200-702, Korea ]
  • Yeon Sil Lee [ Department of Food Science and Nutrition, Center for Efficacy Assessment and Development of Functional Foods and Drugs (RIC), Hallym University, Chuncheon, Gangwon 200-702, Korea ]
  • Il-Jun Kang [ Department of Food Science and Nutrition, Center for Efficacy Assessment and Development of Functional Foods and Drugs (RIC), Hallym University, Chuncheon, Gangwon 200-702, Korea ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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