Effect of Polyphenol Compounds from Persimmon Leaves (Diospyros kaki folium) on Antiallergy

감잎(Diospyros kaki folium) Polyphenol 화합물군의 알레르기 저해효과

  • Park, Mu-Hee (Dept. of Food Science and Technology, Yeugnam University) ;
  • Choi, Cheong (Dept. of Food Science and Technology, Yeugnam University) ;
  • Son, Gyu-Mok (Dept. of Food and Nutrition, Changwon Junior College) ;
  • An, Bong-Jeon (Faculty of Life Resources and Engineering, Kyungsan University) ;
  • Bae, Man-Jong (Faculty of Life Resources and Engineering, Kyungsan University)
  • 박무희 (영남대학교 식품가공학과) ;
  • 최청 (영남대학교 식품가공학과) ;
  • 손규목 (창원전문대학 식품영양과) ;
  • 안봉전 (경산대학교 생명자원공학부) ;
  • 배만종 (경산대학교 생명자원공학부)
  • Published : 2000.02.01

Abstract

This study was conducted to investigate antiallergy of the polyphenol fractions isolated from persimmon leaves (Diospyros kaki folum). The result of the passive cutaneous anaphylaxis (PCA) reaction of expriment on anti-allergy, the allergy remarkably decreased in polyphenol fraction I, II and III groups in comparison with the control group. After antigen challenge, histamine content of blood of the polyphenol groups was lowered to near the normal group.

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