지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.4 No.2
- 발행연도
- 1999.6
- 수록면
- 92 - 96 (5page)
이용수
초록· 키워드
오류제보하기
The effects of aqueous extracts from Korean commercial teas on excessive free radicals were examined utilizing spin trapping, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and lipid peroxidation. A potent scavenging effect of green tea and oriental senna tea was found using spin trapping. The most effective tea against the DPPH radical was green tea, followed in order by pine leaf tea, Chinese gutta percha tea and oriental senna tea. Similar to the effects of DPPH radical, green tea, pine leaf tea, Chinese gutta percha tea and oriental senna tea had an inhibitory effect on lipid peroxidation. These findings predict that Korean tea is a promising material for scavenging free radicals, and for curing diseases related to free-radical reactions.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES
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