참고문헌
- AOAC (1990) Official Method of Analysis 15th ed. Association of official analytical chemists, Washington DC. p 1017-1918.
- Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature 26: 1199-1200.
- Bursill CA, Abbey M, Roach PD (2007) A green tea extract lowers plasma cholesterol by inhibiting cholesterol synthesis and upregulating the LDL receptor in the cholesterol-fed rabbit. Atherosclerosis 193: 86-93. https://doi.org/10.1016/j.atherosclerosis.2006.08.033
- Chen JS, Wei SC, Marshall MR (1991) Inhibition mechanism of kojic acid on polyphenol oxidase. J Agric Food Chem 39: 1897-1901. https://doi.org/10.1021/jf00011a001
- Cho MJ, Park MJ, Lee HS (2007) Nitrite scavenging activity and SOD-like activity of sterol glucoside from Chrysanthemum coronarium L. var. spatiosum. Korean J Food Sci Technol 39: 77-82.
- Cho SY, Choi JH, Ham SS, Oh DH (2005) Antimicrobial activities of green tea extract and fractions on the E. coli O157:H7. J Food Hyg Safety 20: 48-52.
- Choe IU, Jeong CH, Park YG (2003) Anticariogenic activities of various plant extracts. Korean J Food Sci Technol 35: 1221-1225.
- Choi YM, Kim MH, Shin JJ, Park JM, Lee JS (2003) The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr 32(5): 723-727. https://doi.org/10.3746/jkfn.2003.32.5.723
- Cushman DW, Cheung HS (1973) Inhibition of homogenous angiotension-converting enzyme inhibitor during natto fermentation. J Korean Soc Food Sci Nutr 29: 737-742
- Erdos EG, Skidgel RA (1987) The angiotensin I converting enzyme. Lab Invest 56: 345-348.
- Folin O, Denis W (1915) A colorimetric method for determination of phenols (phenol derivatives) in urine. J Biol Chem 22: 305-308.
- Gray JI, Dugan Jr LR (1975) Inhibition of N-nitrosamine formation in model food systems. J Food Sci 40: 981-984. https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
- Jang JH, Choi HS, Cheong HS, Kang OJ (2007) A comparison of the antioxidant activity of barley leaf tea and green tea according to leaching conditions in distilled water. Korean J Food Cookery Sci 23: 165-172.
- Jin HH, Yang JL, Jeong JH, Kim YH (2004) Hypocholesterolemic effects of green tea in cholesterol-fed rats. J Korean Soc Food Sci Nutr 33: 47-51. https://doi.org/10.3746/jkfn.2004.33.1.047
- Jo KH, Pae YR, Yang EJ, Park EJ, Ma SJ, Park YS, Chung DO, Jung ST (2006) Major constituents and bioactivities of tea products by various manufacturing. Korean J Food Preserv 13: 596-602.
- Kim HJ, Ryu SK, Roh JC, Lee SJ, Park SK (2003) Changes in liposygenase activity and volatile compounds of fresh tea leaves during early growing season. J Korean Soc Agr Chem Biotechnol 46: 23-27.
- Kim JK Lee HS (2000) Tyrosinase-inhibitory and radical scavenging activities from the seeds of Coix lachryma-jobi L. var. ma-yuen [Roman.] stapf. Korean J Food Sci Technol 32: 1409-1413.
- Kim JK, Cha WS, Park JH, Oh SL, Cho YJ, Chun SS, Choi C (1997) Inhibition effect against tyrosinase of condensed tannins from Korean green tea. Korean J Food Sci Technol 29: 173-177.
- Kim SH, Han DS, Park JD (2004) Changes of some chemical compounds of Korean (Posong) green tea according to harvest periods. Korean J Food Sci Technol 36: 542-546.
- Kunugi A, Aoki T, Kunugi S (1988) Determination of caffeine in coffee, black tean and green tea by high performance liquid chromatography. Food Hygienic Society of Japan 29: 136-140. https://doi.org/10.3358/shokueishi.29.136
- Kwon EK, Kim YE, Lee CH, Kim HY (2006) Screening of nine herbs with biological activities on ACE inhibition, HMG-CoA reductase inhibition, and fibrinolysis. Korean J Food Sci Technol 38: 691-698.
- Leaf CD, Vecchio AJ, Roe DA, Hotchkiss JH (1987) Influence of ascorbic acid dose on N-nitrosoproline formation in humans. Carcinogenesis 8: 791-795. https://doi.org/10.1093/carcin/8.6.791
- Lee JH, Baek IY, Ko JM, Kang NS, Shin SH, Lim SG, Oh KW, Shin SO, Park KY, Park KH, Ha TJ (2008) Antioxidant and tyrosianse inhibitory activities from seed coat of brown soybean. Food Sci Biotechnol 17: 1-7.
- Lee KD, Chang HK, Kim HK (1997) Antioxidative and nitrite scavenging activities of edible mushroom. Korean J Food Sci Technol 29: 432-437.
- Lee YS, Choi JB, Joo EY, Kim NW (2007) Antioxidative activities and tyrosinase inhibition of water extracts from Ailanthus altissima. J. Korean Soc Food Sci Nutr 36(9): 1113-1119. https://doi.org/10.3746/jkfn.2007.36.9.1113
- Lim JA, Na YS, Baek SH (2004) Antioxidative activity and nitrite scavenging ability of ethanol extract from Phyllonolchys bambusoides. Korean J Food Sci Technol 36: 306-310.
- Lim JH, Kim BK, Park CE, Park KJ, Kim JC, Jeong JW, Jeong SW (2008) Antioxidative and antimicrobial activities of persimmon leaf tea and green tea. J East Asian Soc Dietary Life 18(5): 797-804.
- Ma SJ (2000) Inhibitory effect of onion seasoning on angiotension converting enzyme. J Korean Soc Food Sci Nutr 29: 395-400.
- Marklund S, Marklund G (1974) Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47: 469-474. https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
- Mirvish SS (1975) Formation of N-nitroso compounds: Chemistry, kinetics, and in vivo occurrence. Toxicol Appl Pharmacol 31: 325-351. https://doi.org/10.1016/0041-008X(75)90255-0
- Morre DJ, Morre DM, Sun H, Cooper R, Chang J, Janle EM (2003) Tea catechin synergies I inhibition of cancer cell proliferation and of a cancer specific cell surface oxidase (ECTO-NOX). Pharmacol Toxicol 92: 234-241. https://doi.org/10.1034/j.1600-0773.2003.920506.x
- Park YS (2002) Antioxidative activities and contents of polyphenolic compound of medicinal herb extracts. J East Asian Soc Dietary Life 12: 23-31.
- Ryu BH, Park CO (1997) Antioxidant effect of green tea extracts on enzymatic activities of hairless mice skin induced by ultraviolet B light. Korean J Food Sci Technol 29: 355-361.
- Serafini M, Ghiselli A, Luzzi-Ferro A (1996) In vivo antioxidant effect of green and black tea in man. European J Clin Nutr 50: 28-32.
- Son GM, Bae SM, Chung JY, Shin DJ, Sung TS (2005) Antioxidant effect of the green tea and puer tea extracts. Korean J Food Nutr 18(3): 219-224.
- Vermeirssena V, Camqb JV, Verstraetea W (2002) Optimization and validation of an angiotensin-converting enzyme inhibition assay for the screening of bioactive peptides. J Biochem Bioph Methods 51: 75-87. https://doi.org/10.1016/S0165-022X(02)00006-4
- Wee JH, Moon JH, Park KH (1999) Catechin content and composition of domestic tea leaves at different plucking time. Korean J Food Sci Technol 31: 20-23.
- Woo HS, Choe HJ, Han HS, Park JH, Son JH, An BJ, Son GM, Choe C (2003) Isolation of polyphenol from green tea by HPLC and its physiological activities. Korean J Food Sci Technol 35: 1199-1203.
- Yoo MY, Jung YJ, Yang JY (2005) Antimicrobial activity of herb extracts. J Korean Soc Food Sci Nutr 34: 1130-1135. https://doi.org/10.3746/jkfn.2005.34.8.1130
- Yun KA, Park YJ, Bae SJ (2004) Antioxidant and tyrosinase inhibitory effects of Brassica oleracea L. fractions. J Korean Soc Food Sci Nutr 33: 7-15. https://doi.org/10.3746/jkfn.2004.33.1.007