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Nutritional Components and Physiological Activities of Cirsium setidens Nakai

고려엉겅퀴(곤드레)의 영양성분 및 생리활성

  • Lee, Ok-Hwan (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Jae Hwan (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Young Hyun (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Young Jun (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jong Seok (Dept. of Food Science and Biotechnology, Kangwon National University) ;
  • Jo, Ju Hyun (Hurum Central Research Institute) ;
  • Kim, Bong Gyun (Hurum Central Research Institute) ;
  • Lim, Jae Kag (Dept. of Chemical Engineering and Biotechnology, Korea Polytechnic University) ;
  • Lee, Boo-Yong (Dept. of Food Science and Biotechnology, CHA University)
  • 이옥환 (강원대학교 식품생명공학과) ;
  • 김재환 (강원대학교 식품생명공학과) ;
  • 김영현 (강원대학교 식품생명공학과) ;
  • 이영준 (강원대학교 식품생명공학과) ;
  • 이종석 (강원대학교 식품생명공학과) ;
  • 조주현 ((주)휴럼 중앙연구소) ;
  • 김봉균 ((주)휴럼 중앙연구소) ;
  • 임재각 (한국산업기술대학교 생명화학공학과) ;
  • 이부용 (차의과대학교 식품생명공학과)
  • Received : 2014.02.11
  • Accepted : 2014.03.24
  • Published : 2014.06.30

Abstract

Cirsium setidens Nakai, a wild perennial, is widely consumed as a food and traditional medicine in Korea. In addition, diverse functionalities of C. setidens Nakai, including anti-inflammatory and antioxidant effects, have been reported. However, whether or not C. setidens Nakai and its major compound, pectolinarin have high nutritional value and functional properties remains unknown. This paper investigated the proximate compositions, mineral contents, hepatoprotective activities, hepatic fat accumulation inhibitory activities, and anti-inflammatory and anti-oxidant activities of C. setidens Nakai and its component parts, including of pectolinarin. The result showed that C. setidens Nakai and its major compounds have potential as a functional food material with natural antioxidant and anti-inflammatory activities.

Acknowledgement

Supported by : 한국연구재단

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