Physiological Activities of Commercial Instant Curry Powders and Individual Spices

시판 instant curry 및 curry 사용원료의 생리활성

  • 정명수 (오뚜기중앙연구소) ;
  • 정승현 (오뚜기중앙연구소) ;
  • 이진선 (성균관대학교 식품.생명자원학과) ;
  • 빅기문 (성균관대학교 식품.생명자원학과)
  • Published : 2003.02.01


Physiological activities of hot water extracts of 10 commercial instant curry powders and 6 spices, were investigated. All spice extracts except ginger showed significant antioxidant activities on the autoxidation of linoleic curry acid (p<0.01). Antioxidant activities of clove and fennel were significantly higher than ${\alpha}-tocopherol$, instant curry powders, and other spices, Red pepper $(52.8{\pm}2.13%)$, clove, and coriander showed significant inhibitory activities against angiotensin-I-converting enzyme (p<0.001). Cytotoxic effects of instant curry powder and spices against human cancer cell lines were examined through MTT assay. Black pepper $(29.31{\pm}2.21%\;cytotoxic\;rate)$ and cardamon $(19.41{\pm}3.92%)$ were effective against MCF-7 (p<0.01), Clove $(42.92{\pm}5.57%)$ against HeLa (p<0.01). Ginger $(34.21{\pm}1.11%)$, cardamon, and black pepper against A172 (p<0.001), garlic $(82.88{\pm}0.53%)$ against SN12C (p<0.001), garlic $(71.63{\pm}0.38%)$, red pepper, ginger, fenugreek, SPC, cumin, and MPC against SNU-638 (p<0.001), and cassia $(82.84{\pm}16.92%)$ against A549 (p<0.001).


curry;antioxidative activity;angiotensin-I converting enzyme(ACE);cytotoxic effect


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