Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physiological Activity of Zizyphus jujuba Leaf Extracts

대추잎 추출물의 생리활성 작용

  • Jin, Qing (Dept. of Food Nutrition, Yeungnam University) ;
  • Park, Jyung-Rewng (Dept. of Food Nutrition, Yeungnam University) ;
  • Kim, Jong-Bae (Dept. of Food Analysis, Institute of Health and Environment) ;
  • Cha, Myung-Hwa (Dept. of Food Nutrition, Yeungnam University)
  • 김청 (영남대학교 식품영양학과) ;
  • 박정륭 (영남대학교 식품영양학과) ;
  • 김종배 (대구보건환경연구원) ;
  • 차명화 (영남대학교 식품영양학과)
  • Published : 1999.06.01
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Abstract

This study was designed to investigate the possible utilization of Zizyphus jujuba leaves as a source of functional ingredients. The physiological activity of different solvent fractions prepared from ethanol extract of Zizyphus jujuba leaves were analyzed. Xanthine oxidase inhibitory effect was very high in all fractions except chloroform fraction. The very high electron donating ability was observed in the ethylacetate fraction and the effect was similar to 0.1% tocopherol. Nitrite scavenging effect of all fractions was more than 40% even at low concentration of 1mg/ml and was increased with increasing concentration. Angiotensin I converting enzyme inhibitory activity was appeared in ethyl acetate and chloroform fractions only at high concentraton.

Keywords

References

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