• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.834-839
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• 2002

To evaluate the antioxidative and antiaging effects of buchu in vivo system, 2% or 5% buchu diets were fed to ICR mice for 13 months and lipid peroxidation, protein oxidation, activities of antioxidative enzymes and total glutathione content on liver were measured. Hepatic TBARS contents did not show differences among diet groups, while buchu diet suppressed the protein oxidation significantly. SOD activities of control diet group decreased slowly after 7 month but buchu diet increased its activities steeply for first 3 month and continued to increase twice or three times higher than control diet during 13 month. While GSH-Px activities of control diet group were increased slightly with age, buchu diet increased its activities twice or three times higher than control. While catalase activities of control diet group were almost not changed with age, buchu diet increased its activities in both 2% and 5% diet groups. Total hepatic glutathione contents were gradually increased with age, while buchu diets In-creased its contents remarkably. According to this study, many antioxidative materials and sulfides compounds containing buchu seems to protect antioxidative systems on ICR mice.