References
- Bae JH, Woo HS, Choi HJ, Choi C. 2001. Qualities of bread added with Korean persimmon (Diospyros kaki L. folium)leaf powder. J Korean Soc Food Sci Nutr 30: 882-887
- Chung SH, Moon KD, Kim JK, Seong JH, Sohn TH. 1994. Changes of chemical components in persimmon leaves during growth for processing persimmon leaves tea. Korean J Food Sci Technol 26: 141-146
- Kim BG, Rhew TH, Choe ES, Chung HY, Park KY, Rhee SH. 1993. Effect of selected persimmon leaf components against sarcoma 180 induced tumor in mice. J Korean Soc Food Nutr 22: 334-340
- Funayama S, Hikino H. 1979. Hypotensive principles of Diospyros kaki leaves. Chem Pharm Bull 27: 2865-2868 https://doi.org/10.1248/cpb.27.2865
- Kameda K, Takaku T, Okuda H, Kimura Y. 1987. Inhibitory effects of various flavonoids isolate from leave of per-simmon on angiotensin-converting enzyme activity. J Nat Products 50: 680-686 https://doi.org/10.1021/np50052a017
- Nose K. 1984. Inhibition by flavonoids of RNA synthesis in permeable WI-38 cells and of transcription by RNA pol-y-merase II. Bioshem Pharm 33: 3823-3826 https://doi.org/10.1016/0006-2952(84)90046-7
- Kang WW, Kim GY, Park MR, Choi SW. 1996. Antioxidative propertis of persimmon leaves. Food and Biotech 5: 48-53
- Choi SW, Kang WW, Cnung SK, Cheom SH. 1996. Antioxidative activity of flavonoids in persimmon leaves. Food and Biotech 5: 119-123
- Moon SH, Kim JO, Park KY. 1996. Antimutagenic com-pounds identified from chloroform fraction of persimmon leaves. J Food Sci Nutr 1: 203-207
- Song HS, Lee HK, Jang HD, Kim JI, Park OJ, Lee MS, Kang MH. 1996. Antimutagenic effects of persimmon leaf tea extracts in sister chromatid exchange assay system. J Korean Soc Food Nutr 25: 232-239
- Moon SH, Kim KH, Park KY. 1996. Antitumor effect of persimmon leaves in vivo using sarcoma-180 cells. J Korean Soc Food Sci Nutr 25: 865-870
- 구본홍. 1994. 한글완역본 동의보감. 도서출판 대중서관, 서울. p 155, 1448
- 서부일. 2004. 알기쉬운 본초학. 대구한의대학교 출판부, 대구. p 172-173
- Lee SI. 1981. Bonchohak. Sooseowon, Seoul. p 255
- Chung SK, Jung JD, Cho SH. 1999. Antimicrobial activity of Chopi (Zanthoxylum pipperitum DC.) extract. J Korean Soc Food Sci Nutr 28: 371-377
- Kim YD, Kang SK, Choi OJ, Lee HC, Jang MJ, Shin SC. 2000. Screening of antimicrobial activity of Chopi (Zanth-oxylum pipperitum A. P. DC.) extract. J Korean Soc Food Sci Nutr 29: 1116-1122
- An MS, Won JS, Kim HJ, Han MN. 2004. A study on the antioxidative and antimicrobial activities of the chopi (Zanthoxylum pipperitum DC.) solvent extracts. Korean J Food Culture 19: 170-176
- Lee JR, Jung JD, Lee JI, Song YM, Jin SK, Kim IS, Kim HY, Lee JH. 2003. The effects of emulsion-type sausages containing mulberry leaf and persimmon leaf powder on lipid oxidation, nitrite, VBN and fatty acid composition. Korean J Food Sci Ani Resour 23: 1-8
- Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16: 144-158
- Blosis MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1224 https://doi.org/10.1038/1811199a0
- Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein using the principle of protein-dye binding. Anal Biochem 72: 248-254 https://doi.org/10.1016/0003-2697(76)90527-3
- Kato H, Lee Chuyen NV, Kim SB, Hayase F. 1987. Inhi-bition of nitrosamine formmation by nondialyzable mel-anoidins. Agric Biol Chem 51: 1333-1338 https://doi.org/10.1271/bbb1961.51.1333
- Balentine DA, Wiseman SA, Bouwens LCM. 1997. The chemistry of tea flavonoids. Crit Rev Food Sci Nutr 37: 693-704 https://doi.org/10.1080/10408399709527797
- Aoshima H, Tsunoue H, Koda H, Kiso Y. 2004. Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazl radical scavenging activity. J Agric Food Chem 52: 5240-5244 https://doi.org/10.1021/jf049817s
- Kim HK, Kim YE, Do JR, Lee YC, Lee BY. 1995. Anti-oxidative activity and physiological activity of some Korean medicinal plants. Korean J Food Sci Technol 27: 80-85
- Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239
- 한대석, 김석중. 1994. SOD유사활성물질과 기능성 식품의 개발. 식품기술 7: 41-50
- Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrate scavenging ability of plant extract. Korean J Food Sci Technol 33: 626-632
- Peter FS. 1975. The toxicology of nitrate, nitrite and N- nitrosocompounds. J Sci Food Agric 26: 1761-1769 https://doi.org/10.1002/jsfa.2740261119
- Fiddler W, Pensabene JW, Piotrowski EG, Doerr RC, Wasserman AE. 1973. Use of sodium ascorbate or erythrobate to inhibit formation of N-nitrosodimethylamine in frankurters. J Food Sci 38: 1084-1091 https://doi.org/10.1111/j.1365-2621.1973.tb02157.x
Cited by
- A Study on Physiological Activity and Antioxidative Activity of Maesangi(Capsosiphon fulvescens) Extract vol.19, pp.4, 2010, https://doi.org/10.5322/JES.2010.19.4.407
- Quality Evaluation of Soybean soup by Adding Gwackhyang in Foodservice Operations vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.841
- Catalpol Content and Antioxidant Activities in Various Cultivars of Rehmannia glutinosa vol.40, pp.4, 2011, https://doi.org/10.3746/jkfn.2011.40.4.481
- Quality Characteristics and Antioxidant Activity of Mulberry Leaf Tea Fermented by Monascus pilosus vol.41, pp.5, 2012, https://doi.org/10.3746/jkfn.2012.41.5.706
- Antioxidant Activity of Extracts and Fractions from Aster scaber vol.41, pp.9, 2012, https://doi.org/10.3746/jkfn.2012.41.9.1197
- Extraction and Physicochemical Properties of Collagen from Squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin vol.28, pp.6, 2012, https://doi.org/10.9724/kfcs.2012.28.6.711
- A Study on Physicochemical Properties of Achyranthes japonica and Smilax china Extracts vol.12, pp.7, 2011, https://doi.org/10.5762/KAIS.2011.12.7.3317
- Antioxidant activity of Green Tea Fermented with Monascus pilosus vol.55, pp.1, 2012, https://doi.org/10.3839/jabc.2011.054
- Antioxidant activities of hot water extract of Syneilesis palmata root and aerial part vol.21, pp.1, 2014, https://doi.org/10.11002/kjfp.2014.21.1.9
- Studies on Proximate Composition, Fatty Acids and Volatile Compounds of Zanthoxylum schinifolium Fruit According to Harvesting Time vol.19, pp.1, 2011, https://doi.org/10.7783/KJMCS.2011.19.1.001
- 성숙에 따른 뜰보리수(Elaeagnus multiflora Thunb.) 열수추출물의 항산화 활성과 Xanthine Oxidase 저해효과 vol.36, pp.1, 2006, https://doi.org/10.3746/jkfn.2007.36.1.014
- 더덕 부위별, 첨가수준이 실험쥐의 항산화활성과 지질조성에 미치는 효과 vol.36, pp.9, 2006, https://doi.org/10.3746/jkfn.2007.36.9.1128
- 열처리 가공조건에 따른 씀바귀 침출차의 생리활성 vol.38, pp.4, 2009, https://doi.org/10.3746/jkfn.2009.38.4.496