Studies on the Biological Activity of Rosemarinus officinalis L.

Rosemary (Rosemarinus officinalis L.) 추출물의 생리활성 탐색

  • Cho, Young-Je (Department of Food Engineering, Sangju National University) ;
  • Kim, Jeung-Hoan (Department of Food Engineering, Sangju National University) ;
  • Yoon, So-Jung (Department of Food Engineering, Sangju National University) ;
  • Chun, Sung-Sook (Department of Food Science & Technology, Yeungnam University) ;
  • Choi, Ung-Kyu (Department of Oriental Medical Food & Nutrition, Asia University)
  • 조영제 (상주대학교 식품공학과) ;
  • 김정환 (상주대학교 식품공학과) ;
  • 윤소정 (상주대학교 식품공학과) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 최웅규 (아시아대학교 한방식품영양학과)
  • Published : 2005.12.31


Based on their biological activity, phenols from rosemary extract were evaluated for inhibition of Helicobacter pylori. Contents of total phenolic compounds and inhibition zone of water and ethanol extracts from rosemary were 24.3mg/g and 25.7mg/g, and 11mm, 14mm, and, at $200{\mu}g/mL$ phenol content, 20.9% and 78.2% inhibitory activities were observed, respectively. Electron donating abilities and 2.2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid cation radicals of water and ethanol extracts were 89.1% and 62.0% and 98.4% and 96.5%, respectively. Thiobarbituric acid reactive substances values of all extracts were lower than that of control. Ethanol extract showed 98.8% angiotensin-converting enzyme inhibitory activity. Xanthin oxidase inhibitory activities of water and ethanol extracts were very high, at 84.8%, 100%, respectively. These results indicated phenolic compounds from rosemary can be utilize as a potential antioxidant, antimicrobial, anti-hypertension and anti-gout sources.


Biological activity;Helicobacter pylori;Angiotensin converting enzyme;Xanthin oxidase


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