• Preventive Nutrition and Food Science
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• v.19 no.4
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• pp.274-280
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• 2014

The purpose of this study was to investigate the biological activities of cultivated Angelica gigas Nakai (CAG) and wild Angelica gigas Nakai (WAG) extracts prepared by extraction with water, 30% ethanol, 60% ethanol, or 90% ethanol. The electron donating ability of the WAG extracts was higher than that of the CAG extracts and 0.1% and 1.0% solutions of the comparative substance, L-ascorbic acid. The superoxide dismutase-like activity of the CAG extracts was higher than that of WAG extracts. Superoxide dismutase-like activity was highest (33.95%) in the CAG water extract. The total polyphenol content was highest in the 60% ethanol extracts of WAG. The nitrite scavenging ability of the CAG and WAG extracts was highest at a pH of 1.2. The tyrosinase inhibitory effect was highest (43.72%) in the water extract of WAG. The angiotensin converting enzyme inhibitory activity was highest (83.84%) in the 60% ethanol extract of WAG. The results of the present study will be useful for understanding the antioxidant and angiotensin-converting enzyme inhibitory activities of Angelica gigas Nakai extracts.

• Microbiology and Biotechnology Letters
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• v.24 no.5
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• pp.624-629
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• 1996

The ethanol extracts from Angelica gigas Nakai and Angelica acutiloba Kitagawa were fractionated to diethyl ether and aqueous partitions. Both partitions had strong antimutagenic effect on the MNNG (N-methyl-N-nitro-N-nitrosoguanidine) by Ames mutagenicity test. Diethyl ether fractions exhibited the greatest antimutagenic effect suppressing the mutagenicity of MNNG with inhibition of 78-80%. The ethanol extracts from both species showed the inhibitory effect on the growth of several human cancer cell lines. Especially, the diethyl ether fraction from ethanol extracts was most effective on human hepatocellular carcinoma cells, inhibiting 90-95% of cell growth. However, the aqueous fractions had least inhibition activity on many cancer cells. There was little cytotoxicity on human normal liver cell by ethanol extracts. Diethyl ether fraction from Angelica gigas Nakai ethanol extract had cytotoxicity less than 20% on human normal liver cells, compared with that from Angelica acutiloba Kitagawa ethanol exract. The adding of 0.5 (g/l) of diethyl ether fractions of Angelica gigas Nakai or Angelica acutiloba Kitagawa increased immune activity by enhacing human B and T cells up to three to four times. It was proven that diethyl ether fraction (0.7 g/1) from Angelica gigas Nakai could control blood pressure by suppressing angiotensin converting enzyme activity up to 98%. From TLC, it was appeared that both of diethyl ether partitions had umbelliferon, known to one of active substances from Angelica gigas Nakai and Angelica acutiloba Kitagawa.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.173-179
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• 2011

The principal objective of this study was to develop processed food with the effect of extract from Angelica gigas Nakai by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded extract from Angelica gigas Nakai at varied levels of 0, 1, 3, and 5%. The pH of dough decreased significantly with the added extract from Angelica gigas Nakai and the density increased significantly in the 5% added group(p<0.05). The spread factor decreased significantly as the added extract from Angelica gigas Nakai increased(p<0.05). The Hunter color's L value in cookies significantly decreased and the a, b values in cookies increased(p<0.05). The hardness of cookies significantly increased added extract from Angelica gigas Nakai increased(p<0.05). The acid value and peroxide value were lower in added Angelica gigas Nakai extract groups than in the control group as the storage period of cookies passed. The results of sensory characteristics demonstrated that 1% added Angelica gigas Nakai extract showed the highest degree of preference among all the items of added Angelica gigas Nakai extract(color, odor, taste, hardness, crispness and overall quality) and the added Angelica gigas Nakai extract indicated possibilities for developments of Angelica gigas Nakai extract cookies.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.181-186
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• 2021

Antioxidant properties and antioxidant activities were analyzed for water extracts and 50% and 70% ethanol extracts of the leaf of Angelica gigas Nakai. The polyphenol and flavonoid contents in water, 50%, and 70% ethanol extract of the leaf of Angelica gigas Nakai, it was found that the polyphenol contents were 18.75 mg GAE/g, 28.95 mg GAE/g, and 34.73 mg GAE/g, respectively, and flavonoid contents were respectively. The DPPH IC50 scavenging activity was 45.84 mg/mL, 36.44 mg/mL, 19.11 mg/mL, respectively, and theABTS+ radical scavenging ability (1 mg/mL) was 28.73%, 22.79%, and 12.70%, respectively. Tyrosinase inhibitory activity, 70% ethanol extract, 50% ethanol extract, and water extract 33.14%, and 4.53%, respectively. Nitrite scavenging activity, 70% ethanol extract, 50% ethanol extract, and water extract were in the order of 1 mg/mL scavenging activity, 36.43%, 34.80%, and 18.85%, respectively.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.479-488
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• 2008

Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and $\alpha$-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of $\alpha$-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no $\alpha$-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the $\alpha$-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0$\sim$3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.332-340
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• 2013

The aim of this study was to investigate the quality characteristics of makgeolli that was produced by using different percentages (control, 3%, 5%, 7%, 9% by rice weight) of Angelica gigas Nakai water extracts during fermentation at $25^{\circ}C$ for 7 days. Yeast cell count in makgeolli steadily increased and showed the highest value at day 4 of fermentation, since then, the count decreased consistently. The final alcohol contents were higher than 15% in all samples. Soluble contents and antioxidation activity were significantly increased in percentage as Angelica water extracts increased (p<0.05). As the amount of Angelica water extracts increased, total polyphenol contents increased as well. Soluble contents and total polyphenol contents were increased according to the fermentation period. Total acidity increased up to day 3, but slowly decreased afterwards. However, the pH rapidly decreased by day 3, but then increased steadily. Reducing sugar amount was increased sharply by day 2 of fermentation and then, diminished gradually. Hunter's color value was not significantly different among samples however, they were significantly different between day 2 samples of fermentation and day 3 or more samples (p<0.05). In sensory evaluations, the sample produced using 5% Angelica water extracts received the highest score in herbal flavor, herbal taste, sourness, sweetness, and overall acceptance. Makgeolli using Angelica gigas Nakai water extracts showed excellent characteristics in antioxidative activity and higher total polyphenol content. Makgeolli produced using 5% Angelica water extracts received the highest score in sensory evaluation. Therefore, makgeolli produced using 5% Angelica water extracts was considered to be the most suitable for manufacturing makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1079-1085
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• 2011

We investigated the biological activities of extracts from the flowers of Angelica gigas Nakai. The $IC_{50}$ of the DPPH radical scavenging activity was 3,535 and 105.0 ${\mu}g/mL$ in the water and ethanol extracts, respectively, whereas it was 12.7 ${\mu}g/mL$ for ascorbic acid. The results showed that the total polyphenol content of the ethanol extracts (48.43${\pm}$0.18 mg/g) was higher than that of the water extracts (39.03${\pm}$0.69 mg/g). The flavonoid content of the ethanol extracts (67.02${\pm}$4.38 mg/g) was higher than that of the water extracts (50.32${\pm}$1.24 mg/g). The ethanol extract showed a 34.45% lower ${\alpha}$-glucosidase inhibition activity than that for acarbose. The ethanol extract showed a 23.62% lower ${\alpha}$-amylase inhibition activity compared with that for acarbose. The water extract showed 16.76% lower pancreatic lipase inhibition activity. Anti-cancer and anti-inflammatory activity was also lower. These results suggest that the flower of Angelica gigas Nakai may be useful as an anti-oxidative agent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.399-405
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• 1998

This study was carried out to investigate the effects of herb extracts on lipid oxidation and free radical reaction in iron sources reacted with active oxygen species. The catalytic effects of active oxygen on lipid oxidation in oil emulsion tended to show more active in the order of OH, H2O2 and KO2. Herb extracts tended to show a little catalytic effect and active oxygen scavenging ability of herb extracts didn't show. But herb extracts played role as a strong chelating agents to bind iron if Fe2+ ion exist in oil emulsion. The contents of Fe2+ ion and total iron in Salvia miltiorrhiza Bge. and Angelica gigas Nakai were higher than those of Prunus persica Stockes and pinus strobus. The content of asocrbic acid in Pinus strobus showed the highest (26.97ppm) among several herb extracts. Electron donating abilities of Pinus strobus and Salvia miltiorrhiza Bge. were 79.54% and 77.11%, respectively, which were higher contents than those of Prunus persical Stokes and Angelica gigas Nakai. The SOD-like activity of Prunus persca Stokes showed 0.16 optical density (O.D), which means the most strong antioxidant activity among other herb extracts. The nitrite scavening effects tended to be different depending on pH. Pinus strobus and Angelica gigas Nakai showed 99.8% and 98.6% nitrite scavening effects at pH 1.2. And the effects were decreased as pH was increased. Especially, they didn't show the nitrite scavenging effect in pH 6.0. In conculsin, the Prinus strobus extract among herb extracts were the most effective antioxidant by evaluating several functional tests.

• Korean Chemical Engineering Research
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• v.47 no.5
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• pp.553-557
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• 2009

Root extracts of Angelica gigas Nakai were tested to see the possibility for functional cosmetic agents. From ethanol extraction method, 97% of decursin and decursinol angelate was obtained, and concentration ratio of decursin to decursinol angelate was about 3:2. To test possibility as a functional cosmetic agent, DPPH free radical scavenging assay, UVA/B absorption, tyrosinase inhibition assay, melanogenesis inhibition assay, elastase inhibition assay and MTT assay were done. Root extracts of Angelica gigas Nakai showed $45.2{\pm}3.9%$ tyrosinase inhibition of tyrosine, and $24.2{\pm}12.0%$ melanin inhibition at $15{\mu}g/ml$ extract concentration, so that it indicated good whitening effect. DPPH free radical scavenging activity was $40.9{\pm}9.1%$ at $240{\mu}g/ml$ concentration, which is relatively good. Anti-wrinkle effect was poor such that it was $12.7{\pm}6.8%$ at $100{\mu}g/ml$. UVA/B absorption was also negligible. From the research, root extracts of Angelica gigas Nakai showed good potential as a whitening agent.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.1
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• pp.59-66
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• 2018

Propionibacterium acnes, a major pathogens bacterium of acne, is one of the microflora associated with the inflammation. In this study, the antibacterial effects of 70% ethanol extracts from the 61 natural plants in Jeju against P. acnes were investigated using the disc diffusion method. The 45 natural plant extracts showed antibacterial effects and the 16 natural plants extracts didn't show antibacterial effects. The Phyllanthus urinaria L. (stem and leaves) extract showed thr highest antimicrobial activity with $18.96{\pm}0.69mm$ clear zone of the growth of P. acnes, followed by Angelica gigas Nakai (roots), Gynostemma pentaphyllum (Thunb.) Makino, Angelica gigas Nakai (stem and leaves), Isodon inflexus (Thunb.) Kudo, camellia sinensis L. (flowers), Rosmarinus officinalis, etc. These results suggest that the natural plant in Jeju can be used as functional cosmetic biomaterials or antimicrobial agents against P. acnes.