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Bioactivities of the Herb Extracts Used for Gamhongroju, a Korean Liqueur
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  • Journal title : Preventive Nutrition and Food Science
  • Volume 16, Issue 4,  2011, pp.333-338
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/jfn.2011.16.4.333
 Title & Authors
Bioactivities of the Herb Extracts Used for Gamhongroju, a Korean Liqueur
Lee, Sae-Rom; Jung, Ha-Na; Cho, Hyunn-Ho; Jhin, Chang-Ho; Hwang, Keum-Taek; Jeong, Seok-Tae; Kim, Tae-Young;
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 Abstract
In this study, antioxidative and anti-inflammatory activities of the herb (cinnamon, clove, glehnia root, ginger, violet-root cromwell, licorice, citrus peel and longan) extracts used for gamhongroju, one of the popular liqueurs in Korea, were investigated. Twenty grams of individual herbs were extracted in 60% purified ethanol and freeze-dried. A mixture of the individual herb extracts (HEM) was separately prepared. Cytotoxicity of the individual extracts and HEM on murine RAW264.7 macrophage cells were examined along with their recovering activity on -treated RAW264.7 cells. Antioxidant and anti-inflammatory activities of the extract-treated cells were determined by measuring superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities, and Trolox equivalent antioxidant capacity (TEAC), nitric oxide (NO) and prostaglandin E2 (PGE2) levels. Violet-root cromwell extract showed the least cytotoxicity in terms of treated concentration. Most of the extracts, below levels of cytotoxicity, recovered the -treated cells. Treatment with some of the extracts increased SOD and GPx activities and TEAC levels while a majority inhibited the production of NO and PGE2 in lipopolysaccharide (LPS)-treated cells.
 Keywords
gamhongroju;herb;antioxidation;anti-inflammatory activity;antioxidant enzyme activity;
 Language
English
 Cited by
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