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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.25 No.4
- 발행연도
- 2020.12
- 수록면
- 422 - 431 (10page)
- DOI
- 10.3746/pnf.2020.25.4.422
이용수
초록· 키워드
오류제보하기
This study proposes the processing method that could maximize the functional properties of evening primrose seeds (EPS) and its various nutritional components. EPS can be prepared by different methods, such as being left raw, roasting, steaming, and powdering. Processing of EPS to create EPS powder (EPSP) resulted in higher levels of vitamin E, fatty acids, total phenolic contents, and antioxidant activity, compared with the other processing methods. Also, EPSP maintained lipid peroxidation inhibitory activity for 49 days. In particular, the EPSP ethyl acetate (EtOAc) fraction exhibited high antioxidant, antidiabetic, and angiotensin I-converting enzyme inhibitory activities. The EPSP ethyl acetate fraction showed a high cytoprotective effect against H₂O₂-induced cell damage in both RAW264.7 and EA.hy926 cells. In addition, the EtOAc fraction showed anti-inflammatory activity by the inhibitory activity of nitric oxide (NO) in RAW264.7 cells, and antihypertensive activity by the activity of NO in EA.hy926 cells. These results suggest that EPSP could be useful as a food ingredient that assists the prevention of various diseases caused by oxidative stress.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (33)
참고문헌 신청
Abedi E / 2014 / Long-chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties / Food Sci Nutr 2:443~463
Actis-Goretta L / 2003 / Inhibition of angiotensin converting enzyme(ACE)activity by flavan-3-ols and procyanidins / FEBS Lett 555:597~600
Benzie IFF / 1996 / The ferric reducing ability of plasma(FRAP)as a measure of"antioxidant power" : the FRAP assay / Anal Biochem 239:70~76
Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181:1199~1200
Cardullo N / 2020 / C-glucosidic ellagitannins and galloylated glucoses as potential functional food ingredients with anti-diabetic properties : a study of α-glucosidase and α-amylase inhibition / Food Chem 313:126099
Actis-Goretta L / 2003 / Inhibition of angiotensin converting enzyme(ACE)activity by flavan-3-ols and procyanidins / FEBS Lett 555:597~600
Benzie IFF / 1996 / The ferric reducing ability of plasma(FRAP)as a measure of"antioxidant power" : the FRAP assay / Anal Biochem 239:70~76
Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181:1199~1200
Cardullo N / 2020 / C-glucosidic ellagitannins and galloylated glucoses as potential functional food ingredients with anti-diabetic properties : a study of α-glucosidase and α-amylase inhibition / Food Chem 313:126099
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