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Effect of Alpinia officinarum on the Formation of Advanced Glycation Endproducts and Aldose Reductase Activity

원문정보

Soon Sung Lim, Hye Mi Kim, Sun Young Kim, Young Eun Jeon, Yeon Sil Lee, Il-Jun Kang

한국식품과학회 Food Science and Biotechnology Volume 18 Number 1 2009.02 pp.190-196
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초록

영어

The inhibition effects of an Alpinia officinarum (AO, Zingiberaceae) on the formation of advanced glycation endproducts, aldose reductase, and scavenging effect on 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical for the prevention and/ortreatment of diabetic complications were investigated. The ethyl acetate fraction of AO was the most effective among allfractions. Through the tests with electron impact-mass spectrometry and nuclear magnetic resonance, two compounds(compound 1 and 2) finally obtained from the ethyl acetate fraction of AO were identified as galangin (1) and kaempferide(2), respectively. In addition, the compound 1 and 2 and the ethyl acetate fraction were compared for the prevention effect onadvanced glycation end products, aldose reductase, and the scavenging effect on DPPH radical. The ethyl acetate fraction wassignificantly more effective than the 2 compounds for those preventive activities.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Soon Sung Lim Department of Food Science and Nutrition, Center for Efficacy Assessment and Development of Functional Foods and Drugs (RIC), Hallym University, Chuncheon, Gangwon 200-702, Korea
  • Hye Mi Kim Department of Food Science and Nutrition, Center for Efficacy Assessment and Development of Functional Foods and Drugs (RIC), Hallym University, Chuncheon, Gangwon 200-702, Korea
  • Sun Young Kim Department of Food Science and Nutrition, Center for Efficacy Assessment and Development of Functional Foods and Drugs (RIC), Hallym University, Chuncheon, Gangwon 200-702, Korea
  • Young Eun Jeon Department of Food Science and Nutrition, Center for Efficacy Assessment and Development of Functional Foods and Drugs (RIC), Hallym University, Chuncheon, Gangwon 200-702, Korea
  • Yeon Sil Lee Department of Food Science and Nutrition, Center for Efficacy Assessment and Development of Functional Foods and Drugs (RIC), Hallym University, Chuncheon, Gangwon 200-702, Korea
  • Il-Jun Kang Department of Food Science and Nutrition, Center for Efficacy Assessment and Development of Functional Foods and Drugs (RIC), Hallym University, Chuncheon, Gangwon 200-702, Korea

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