• Title, Summary, Keyword: Antioxidation

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The Effect of Long-term Endurance training and Antioxidant Combined Vitamin Supplementation on blood Antioxidant Enzymes Activity, Lipid Peroxidation and Lipoprotein metabolism (장기간의 지구성 훈련시 항산화 Vitamin 복합 투여가 혈중 항산화 효소 활성도, 지질 과산화 및 지단백 대사에 미치는 영향)

  • Kim Yoo-Sub
    • The Journal of Korean Physical Therapy
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    • v.14 no.4
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    • pp.100-118
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    • 2002
  • This study was to investigate the effect of long-term high intensity endurance training on the activation of antioxidation enzyme activity, lipid peroxidation and lipoprotein metabolism. 15 subjects were divided into, endurance exercise + antioxidation Vitamin supplement(n=5), endurance exercise(n=5), and the control(n=5) groups. The endurance exercise groups(endurance exercise + antioxidation Vitamin supplement and endurance exercise) had 12 week of endurance exercise program. The antioxidation Vitamin supplement group was taken a Vitamin C tablet with 1000mg/day and Vitamin E tablet with 671.14mg/day right after lunch. The results obtained from this study were as follows; 1. Looking at the changes of SOD, Endurance exercise+antioxidation Vitamin supplement group and endurance exercise groups showed the significantly greater decrease in the activation of SOD after 12 weeks of all-out exercise. 2. Looking at the changes of CAT, Endurance exercise+antioxidation Vitamin supplement group revealed subjects tended to increase CAT after all-out exercise although statistically non-significant. Endurance exercise+antioxidation Vitamin supplement group showed the significantly greater increase in the activation of CAT after 12 weeks treatment for all-out exercise. 3. Looking at the changes of GPX, Endurance exercise+antioxidation Vitamin supplement group revealed subjects tended to increase GPX for the rest and after all-out exercise although statistically non-significant. Endurance exercise+antioxidation Vitamin supplement group showed the significantly greater increase in the activation of GPX after 12 weeks treatment for all-out exercise. 4. The MDA change showed the significant decrease after 6 weeks, after 12 weeks for the all-out exercise of Endurance exercise + antioxidation Vitamin supplement group. 5. There was non-significant change in lipoprotein metabolism for the rest and after all-out exercise.

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Antioxidation Characteristics of Surface-Modified Carbon in ${Al_2}{O_3}$-C Refractory (${Al_2}{O_3}$-C계 내화물에서 표면개질된 탄소의 산화특성)

  • 홍영호;김동한;심광보
    • Journal of the Korean Ceramic Society
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    • v.37 no.6
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    • pp.583-588
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    • 2000
  • Antioxidation characteristics of carbon at high temperature with the co-addition of Al and Si powder in Al2O3-C system refractory were analyzed. The use of surface-modified phosphate carbon as a starting material was found to be very effective in improving the mixing effect of raw materials and antioxidation behavior of carbon. In particular, this effect was dominant at higher temperatures than 130$0^{\circ}C$.

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Antioxidation, Physicochemical, and Sensory Characteristics of Sulgidduck Fortified with Water Extracts from Moringa oleifera Leaf (모링가 잎 열수 추출물을 첨가한 설기떡의 항산화, 이화학 및 관능 특성)

  • Choi, Eun-Ju;Kim, Eun-Kyung
    • Korean journal of food and cookery science
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    • v.31 no.3
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    • pp.335-343
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    • 2015
  • The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.

Antioxidation synergism between ZnDTC and ZnDTP in mineral oil

  • Du, Da-Chang;Kim, Seock-Sam;Chun, Jung-Sik;Kwon, Wan-Seop;Suh, Chang-Min
    • Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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    • pp.305-312
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    • 2001
  • Antioxidation synergism between ZnDTC and ZnDTP in a kind of mineral base oil was investigated by RBOT. The results indicate that there is antioxidation synergism between the two additives. FTIR analysis show that the oxidation products in the tested oils containing the two additives are much less than those in the tested oils containing the single additive alone.

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The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening

  • Chae, Ga-Yeon;Ha, Bae-Jin
    • Toxicological Research
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    • v.27 no.4
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    • pp.205-209
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    • 2011
  • The present study was performed to compare the antioxidative and whitening activities of fermented soybean extract (FSB) and non-fermented soybean extract (SB). Antioxidative and whitening activities of FSB and SB were evaluated by the determination of DPPH, superoxide radical and hydroxyl radical scavenging activities, linoleic acid inhibition activity, and tyrosinase inhibition activity. FSB showed the higher effect than SB in the antioxidative activities. Also FSB showed the better effect than SB in whitening activity. These results demonstrated that the fermentation played a more excellent role than the non-fermentation in antioxidation and whitening. Therefore, this study suggested that FSB could be a useful cosmetic ingredient for antioxidation and skin whitening.

Effect of Low Intensity Pulsed Electric Field on Ethanol Fermentation and Chemical Component Variation in a Winemaking Culture

  • Min, He-Ryeon;Jeon, Bo-Young;Seo, Ha-Na;Kim, Min-Ju;Kim, Jun-Cheol;Kim, Joon-Kuk;Park, Doo-Hyun
    • Food Science and Biotechnology
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    • v.18 no.6
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    • pp.1358-1364
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    • 2009
  • Electric polarity of working electrode and counter electrode was periodically switched at the intervals of 30 sec. Electric current generated by anodic and cathodic reaction of working electrode was reached to +30 and -12 mA in low intensity pulsed electric field (LIPEF). The yeast growth, ethanol production, and malate consumption in the initial cultivation time were more activated in the LIPEF than the conventional condition (CC). Polyphenol, total phenolic contents (TPC), and total flavonols (TF) were gradually decreased in all cultivation conditions during incubation for 2 weeks but antioxidation activity was not. TF was significantly lower in 3 and 4 V of LIPEF than CC and 2 V of LIPEF; however, the polyphenol, TPC, and antioxidation activity were a little influenced by the LIPEF. After ripening of the winemaking culture for 15 days, polyphenol, TPC, and TF were a little increased but the antioxidation activity was not.

Antioxidative Effects of Chitosan Meat Sausage (축육 소시지에 첨가한 키토산의 항산화 효과)

  • 윤선경;김연주;안동현
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.3
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    • pp.477-481
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    • 2001
  • A large quantity of fat is added in processing of emulsion sausage. It is bring about deterioration and toxic substance by oxidation. Antioxidants are generally used as a protection material of oxidation for a storage and preservation of foods. In terms of stability of foods and health of human, development of a high effective antioxidants in a natural is required. Chitosan which is made from chitin by processing of deacetylase, has various function of antibiosis, antimutation and antioxidation and so on. We studied about the antioxidation of chitosan using to emulsion sausage. As a results, antioxidative effects of chitosan were increased with th large milecular weight and the higher concentration. M.W. 30,000 and M.W. 120,000 of chitosan have more 20% of antioxidation effect in emulsion sausage. Because chitosan have not 100% of antioxidation effect, we concluded that it has synergy effect by using with other natural material which has an effect of antioxidation.

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Antioxidation Effect of Various Electrolyzed Water (여러 가지 전리수의 항산화 효과)

  • Lee Yoon Bae;Ryoo Kunkul;Lee Jongkwon;Lee Miyoung;Shin Eunjung;Sung Sichang;Ku Daechul
    • Proceedings of the KAIS Fall Conference
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    • pp.318-320
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    • 2005
  • Antioxidation effect of reduced electrolyzed water, which has been known as antiaging agent has been investigated with very simple method. Antioxidation effect of the reaction of linoleic acid with oxygen has been measured and analyzed. Alkaline reduced electrolyzed waters are better effect, rather acidic oxidized electrolyzed waters accelerates oxidation reaction.

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Pharmacetical Characteristics and Analysis of Garlic Extract (마늘 추출물의 약리적 특성 및 분석)

  • Sung, Ki-Chun
    • Journal of the Korean Applied Science and Technology
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    • v.24 no.3
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    • pp.301-308
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    • 2007
  • From the experiment result on pharmacetical characteristics and analysis of Garlic extract, some conclusions were obtained as follows. From the results on extract experiment of Garlic, extraction ratio was about 6.0%, and after dried with dry oven from Garlic extract, it obtained about 50%-Garlic extract of solid state. From results on antimicrobial experiment of Garlic extract, number of staphylococcus and fungus in microbe decreased more and more according to time passage. This phenomenon showed that Garlic extract keeps antimicrobial effect. From results on antioxidation experiment of Garlic extract, DPPH scavenging activity of free radical showed that Garlic extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Garlic extract appears higher than Vitamin-C and BHA. From results on instrument analysis, inorganic components of K, Na, Ca, Si, Mg, Zn etcs from Garlic extract were detected with ICP/OES and the fatty and aromatic components of trimethyl sulfide, diallyl disulfide, diallyl trisulfide, 2-mercaptobenzothiazole etcs from Garlic extract were detected with GC/MS.