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Neuronal Cell Protective Effects of Hot Water Extracts from Guava (Psidium guajava L.) Fruit and Leaf
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 1,  2011, pp.124-129
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.1.124
 Title & Authors
Neuronal Cell Protective Effects of Hot Water Extracts from Guava (Psidium guajava L.) Fruit and Leaf
Jeong, Chang-Ho; Jeong, Hee-Rok; Choi, Gwi-Nam; Kwak, Ji-Hyun; Kim, Ji-Hye; Park, Soo-Jeong; Kim, Dae-Ok; Shim, Ki-Hwan; Choi, Sung-Gil; Heo, Ho-Jin;
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 Abstract
PC12 neuronal cell-protective effects of hot water extracts of guava fruit and leaf were evaluated. Total phenolic levels in fruit and leaf were 11.75 and 293.25 mg/g, respectively. Gallic acid, the predominant phenoic, was detected in both extracts. Intracellular reactive oxygen species (ROS) accumulation after treatment was significantly reduced when the hot water extract of guava leaf was added to cell medium, compared to PC12 cells treated with only. In a cell viability assay using 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyl- tetrazoliumbromide (MTT), the hot water extracts of fruit and leaf protected against -induced neurotoxicity. The leaf extract was more effective in terms of inhibition of lactate dehydrogenase (LDH) release into medium, compared to the fruit extract. These in vitro data suggest that hot water extracts of guava fruit and leaf may be useful in treatment of neurodegenerative conditions such as Alzheimer's disease.
 Keywords
PC12;neuronal cell-protective effect;guava;antioxidant activity;gallic acid;
 Language
Korean
 Cited by
1.
구아바 잎 열수추출물의 당류분해효소 저해 효과 및 OGTT에 미치는 효과,최수민;김중학;정지상;김화영;장혜은;황성주;홍성길;

한국약용작물학회지, 2012. vol.20. 2, pp.94-100 crossref(new window)
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Effect of Aqueous Extract of Guava (Psidium guajava L.) Leaves on the Oral Glucose Tolerance Test and Inhibition of Glycoside Hydrolase, Korean Journal of Medicinal Crop Science, 2012, 20, 2, 94  crossref(new windwow)
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