Kwak C.S.,Seoul National University |
Lee K.J.,Soongeui Womens College |
Chang J.H.,Seoul National University |
Park J.H.,Seoul National University |
And 3 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2013
In order to increase the utilization of sweet potato leaves and stalks as much as roots, it is necessary to study their beneficial potential. In this study, the antioxidant, antiallergic and anti-inflammatory effects of sweet potato leaves and stalks were evaluated by measuring total polyphenol and flavonoid contents, DPPH radical scavenging effects, the reducing power and inhibition effects on xanthine oxidase (XO), 5-lipoxygenase (LOX), and cyclooxygenase (COX)-2 activities. Blanched sweet potato leaves (SL), raw whole purple stalks (ST) and peeled stalks (PST) were freeze-dried and extracted with 95% ethanol. Total polyphenol content was highest in SL (11.03 mg/g), followed by ST (0.87 mg/g), and PST (0.37 mg/g). Total flavonoid content was highest for SL (9.01 mg/g), followed by ST (0.50 mg/g) and PST (0.25 mg/g). The IC50 for DPPH radical scavenging effects was highest for SL (43.6μg/mL), followed by ST (308.4 μg/mL) and PST (1,631.3 μg/mL). The reducing power was highest for SL (59.72 μg ascorbic acid eq./mL), followed by ST (12.56 μg ascorbic acid eq./mL) and PST (2.18 μg ascorbic acid eq./mL) with 1,000 μg/mL of ethanol extract. The inhibition rate on XO activity was highest for SL (13.06%), followed by ST (5.05%) and PST (0.0%) at 250 μg/mL extract treatment. The inhibition rate on COX-2 activity was highest for SL (55.34%), followed by ST (2.18%) and PST (0.0%) at 250 μg/mL extract treatment. The inhibition rate on 5-LOX activity was highest for SL (91.16%), followed by ST (33.38%) and PST (14.93%) at 50 μg/mL treatment. Taken together, sweet potato leaves showed high antioxidative, antiallergic and anti-inflammatory activities, especially with very strong inhibition effects on 5-LOX activity. These beneficial effects of sweet potato leaves might be mainly caused by the high content of polyphenols and flavonoids.
Chung E.-J.,Kangnam University |
Ryu H.-J.,Yonsei University |
Shim E.,Soongeui Womens College
Journal of the Korean Society of Food Science and Nutrition | Year: 2016
The objective of this study was to investigate dietary sodium sources at the dish level in 228 university students (71 men, 157 women) in Gyeonggi-do. Daily sodium intake was estimated from a validated 125-dish frequency questionnaire. In men, body mass index, systolic blood pressure, and sodium intake were significantly higher than in women. Men showed higher sodium intake from soups, fish or shellfish dishes, meat dishes, and soybean dishes than women. The dishes that most largely contributed to daily sodium intake were Napa cabbage kimchi and ramen in both men and women. In addition, relatively higher amounts of sodium from ramen were consumed in men, whereas cookies were the 5th highest sodium source in women. In both men and women, the high sodium intake groups consumed more sodium from kimchi, dishes cooked with kimchi, dishes with broth, and salted mackerel than the low sodium intake group. There were significant differences in major dishes contributing to between-person sodium intake variations between men and women. Short rib soup for men and Korean sausage for women were the largest contributors to sodium variations, which are common dishes served with salt. Men consumed more drinks and also more sodium from drinks than women. In conclusion, there were significant differences in major dishes contributing to absolute and between-person sodium intake variations in university students between men and women. Further studies on effects of gender on blood pressure, sodium and drink intake, and obesity are necessary. © 2016, Korean Society of Food Science and Nutrition. All Rights Reserved.
Choi J.-H.,Soongeui Womens College |
Je Y.,Kyung Hee University
Journal of Nutrition and Health | Year: 2015
Purpose: Despite the popularity of dietary supplements, little data are available on their use by university students. The purpose of this study was to examine the use of vitamin mineral supplements and to identify factors related to supplement use among university students. Methods: University students (N = 345) in Seoul were surveyed. Survey questions included descriptive demographics, types of vitamin and mineral supplements used, health related lifestyle factors, mini dietary assessment, and knowledge and behaviors related to supplement use. Results: Of university students surveyed, 41% consumed vitamin and mineral supplements. Among the supplement users, multivitamins were the most commonly used dietary supplements (68.6%), followed by vitamin C (31.4%) and calcium (17.1%). In particular, the use of vitamin C and iron supplements was more common in females than males (p < 0.05). For the number of supplements taken daily, 32.1% of supplement users consumed 2 or more supplements; 20% of supplement users had almost no knowledge of the supplements being taken. Based on the results of multivariable logistic regression analysis, supplement use was associated with higher interest in their own health, non-smoker, and supplement use by family (p < 0.05). In addition, supplement use was slightly associated with healthy dietary behavior such as consuming a variety of foods (p = 0.05) and current disease status (p = 0.05). Conclusion: University students with relatively healthy lifestyles appear to take vitamin and mineral supplements, but they had little knowledge of the supplements. Given high prevalence of dietary supplement use among university students, nutrition education regarding supplement use is needed. © 2015 The Korean Nutrition Society.
Yoo K.M.,Cornell University |
Yoo K.M.,Soongeui Womens College |
Al-Farsi M.,Cornell University |
Lee H.,Cornell University |
And 2 more authors.
Food Chemistry | Year: 2010
Cherries are good sources of bioactive phenolic compounds that are widely considered to be potentially healthy. Here we investigated the protective activities of juice and wine products of tart and sweet cherries and their constituent anthocyanins (e.g., cyanidin 3-glucoside and cyanidin 3-rutinoside) against oxidative stress induced by hydrogen peroxide (H 2O 2) in Chinese hamster lung fibroblasts (V79-4). Total phenolics in the cherry juices and wines were 56.7-86.8mg of gallic acid equivalents (GAE)/l and 79.4-149mg GAE/l, respectively. Total anthocyanins in the cherry juices and wines were 7.9-50.1mg of cyanidin 3-glucoside equivalents (CGE)/l and 29.6-63.4mg CGE/l, respectively. Both cherry juices and wines exerted protective effects against oxidative stress induced by H 2O 2 on V79-4 cells and also enhanced the activities of antioxidative enzymes, such as superoxide dismutase and catalase, in a dose-dependent manner. The protection of V79-4 cells from oxidative stress by phenolics was mainly attributable to anthocyanins. The positive correlation between the protective effects against oxidative stress in V79-4 cells and the antioxidant enzyme activities was stronger for cyanidin 3-glucoside than for cyanidin 3-rutinoside. © 2010.
Yang Y.K.,Soongeui Womens College |
Wang L.,Ewha Womans University |
Kwon O.,Ewha Womans University
Journal of Nutrition and Health | Year: 2014
Purpose: This study was conducted in order to investigate the protective effects of ethanolic extract of Acanthopanax ko-reanum Nakai (AE) against carbon tetrachloride (CCl4)-induced liver injury in rats. Methods: Male Sprague-Dawley rats were randomly divided into four groups in order to receive the following experimental diets with intraperitoneal injection of CCl4 (2.0 mL/kg body weight, 20% solution 0.65 mL) for eight weeks (n = 8 per group): CCl4 control (CON), CCl4 + AE 1% (AE1), CCl4 + AE 3% (AE3), or CCl4 + acanthoic acid 0.037%, which is equivalent to AE 3% (AA). Results: Highest serum ALT activity and albumin level were observed in the CCL4 control group, but showed a significant decrease by either AE or AA supplementation in a dose-dependent manner (p = 0.0063 and 0.0076, respectively). Both hemotoxylin and eosin staining and Masson's staining indicated remarkable prevention of CCl4-induced liver damage in the AE3 group. TNFá and IL-6 production were significantly lowered in the AE treated groups, but not in the AA group (p = 0.0016 and p = 0.0002, respectively). The effects of AE3 were greater than those of AA for inflammation and liver toxicity biomarkers. Con-clusion: Taken together, the results suggested that ethanolic extract of Acanthopanax koreanum Nakai provided hepa-toprotective effects, leading to the reduction of inflammatory response. In addition, the effect of AE was superior to that of single compound AA. © 2014 The Korean Nutrition Society.