Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant and Nicotine Degradation Effects of Medicinal Herbs

  • Lee, Ho-Jae (Department of Food Science and Biotechnology, Dong-eui Institute of Technology) ;
  • Hur, Sung-Ho (Department of Food Science and Biotechnology, Dong-eui Institute of Technology) ;
  • Shin, Eui-Cheol (Department of Food Science and Technology, Pukyoung National University) ;
  • Lee, Yang-Bong (Department of Food Science and Technology, Pukyoung National University)
  • Published : 2003.09.01
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Abstract

Antioxidant activity and nicotine degradation activity (NDA) of 21 medicinal herbs were determined by using a 1,1-diphenol-2-picrylhydrazyl (DPPH) method and a PLC/PRF5 human liver cell line method, respectively, to develop an anti-smoking aid. The highest and lowest antioxidant activities represented by $IC_{50}$/ value were 30 $\mu$g/mL of Eugenia caryophyllus and 3,270 $\mu$g/mL of Panax ginseng C. A. Meyer, respectively. Antioxidant activity of Eugenia caryophyllus was equal to 38.0$\pm$1.2 mg VCEAC(vitamin C equivalent antioxidant capacity)/ g herb. The highest and lowest NDA values were 1.81 of Astrgalus membranaceus Bunge and 1.01 of Raphani seed and Lespedeza tomentosa Sieb, respectively. Eleven medicinal herbs with high antioxidant activity and/or NDA were selected to make an herbal tea. The herbal tea had high antioxidant activity (50 $\mu$g/mL $IC_{50}$/ and 22.4$\pm$1.4 mgVCEAC/g) and NDA (1.243). The medicinal herb tea could help smokers quitting smoking by degrading and exhausting nicotine accumulated in body and removing reactive oxygen species.

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