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Inhibitory effects of advanced glycation end products formation and free radical scavenging activity of Cirsium setidens
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 2,  2016, pp.283-289
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.2.283
 Title & Authors
Inhibitory effects of advanced glycation end products formation and free radical scavenging activity of Cirsium setidens
Kim, Taewan; Lee, Jaemin; Jeong, Gyeong Han; Kim, Tae Hoon;
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 Abstract
Naturally occurring antioxidants, such as polyphenols are widely found in fruits, vegetables, wines, juices, and other plant-based dietary sources and are divided into several sub classes, including phenylpropanoids, flavonoids, stilbenoids, and lignans. As part of the our ongoing search for bioactive food ingredients, the antioxidant and advanced glycation end products (AGEs) formation inhibitory activities of the methanolic extract of the aerial parts of Cirsium setidens were investigated in vitro bioassay system. The antioxidant properties were evaluated through radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2`-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) () radicals. In addition, the activity of C. setidens against diabetes complications was also tested via AGEs formation inhibition assay. The total phenolic contents were determined using a UV-VIS spectrophotometric method. All tested samples showed a dose-dependent radical scavenging and AGEs inhibitory activities. In particular, the n-butanol (BuOH)-soluble portion showed the most potent radical scavenging activities against DPPH and radicals with values of and , respectively. Futhermore, the inhibition of AGEs formation by the n-BuOH-soluble portion ( value; ) was higher than that those of the soluble portions for the other solvent. The results showed that C. setidens could be considered as an effective source of natural antioxidants and other ingredients.
 Keywords
Cirsium setidens;antioxidant activity;DPPH;;advanced glycation end products (AGEs);
 Language
Korean
 Cited by
1.
건곤드레의 품질에 대한 전처리의 영향,전아정;김태완;김현석;

산업식품공학, 2016. vol.20. 4, pp.293-298 crossref(new window)
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