• Natural Product Sciences
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• v.9 no.4
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• pp.273-277
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• 2003

Salicornia herbacea is an annual herb growing in salt marshes and on muddy seashores. Salicornia herbacea has been used as a fork medicine as well as a seasoned vegetable. In fork medicine, Salicornia herbacea has been used to treat a variety of diseases such as constipation, obesity, diabetes, asthma, arthritis and cancer. However, the biological mechanisms for these activities have not been characterized, nor the active components. The immunomodulatory activity of Salicornia herbacea components were studied in the present study. The components of Salicornia herbacea were prepared from the whole plant by passage through a fine screen, and then dialyzed against PBS overnight. Immunomodulatory activities of the Salicornia herbacea components were examined on a mouse macrophage cell line, RAW 264.7 cells. The Salicornia herbacea components were shown to stimulate cytokine production, nitric oxide release, and expression of surface molecules in a dose dependent manner. The Salicornia herbacea components also induced further differentiation of slightly adherent RAW 264.7 cell into strongly adherent macrophages. These results indicate that Salicornia herbacea contains immunomodulator(s) that induces activation of macrophages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.908-913
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• 2008

This study was carried out to investigate the effects of Salicornia herbacea L. on baking properties of white breads. Crude fiber and crude ash contents of Salicornia herbacea L. powder were 70.02% and 25.6%, respectively. Fe and Ca contents of Salicornia herbacea L. were 176 ppm and 1,175 ppm, respectively. The pH of dough with Salicornia herbacea L. powder was similar to that of control. Salinity contents did not show any significantly differences between bread added Salicornia herbacea L. powder and control. L (lightness) and b (yellowness) value of the dough were decreased by the addition of Salicornia herbacea L., but a (redness) value was increased. The volume of dough during fermentation and the baking loss did not show significant difference between treatments and control. The weight of bread was increased by the addition of Salicornia herbacea L. but the volume was not.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.472-480
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• 2014

This study evaluated the quality characteristics of mungbean starch gel prepared with different amounts of Salicornia herbacea L. powder. In order to determine the optimal addition level of Salicornia herbacea L. powder, samples of mungbean starch with 0, 2, 4, 6 and 8% of Salicornia herbacea L. powder substitute were prepared, after which physicochemical, textural and sensory quality characteristics were measured. Upon increasing Salicornia herbacea L. powder levels in the formulation, moisture contents of samples decreased, except the 6% addition sample, and salinity levels increased. Total phenolic contents and DPPH radical scavenging activities also increased significantly upon addtion of Salicornia herbacea L. powder. According to the texture analysis, hardness and gumminess decreased with increasing amounts of added Salicornia herbacea L. powder. From the sensory tests, 4% Salicornia herbacea L. powder sample received the highest overall acceptability score with proper levels of flavor, saltiness and texture. As a result, to increase usage of Salicornia herbacea L., the optimal formulation consisted of 4% Salicornia herbacea L. powder substitute for mungbean starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1314-1319
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• 2007

This study is to compare food components and the sensory properties of common and functional Porphyra yezoensis, Pyroligneous liquor, Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal. The samples used in this study were provided by a local manufacturer. We analyzed their proximate composition, mineral content, heavy metal content and amino acids. We conducted the sensory evaluation before and after grilling Porphyra yezoenis. Common components are more plentiful in functional Porphyra yezoenis than in common except for carbohydrate and crude fiber. In the case of mineral content, generally functional Porphyra yezoensis contains much more mineral than common except for magnesium and zinc. Especially Salicornia herbacea L. treated with oak charcoal contains abundant iron. Also, Salicornia herbacea L. contains a lot of calcium potassium, copper and sodium. There is a little more heavy metal except for chromium, cadmium and lead in Salicomia herbacea L. treated with oak charcoal than in common that contains a lot of chromium, cadmium and lead, although a wide difference was not discovered between them. In the case of composed amino acid, there are much glutamic acid, glycine, isoleucine and phenylalanine in both Porphyra yezoensis. Especially alanine and phenylalanine are trebled in functional Porphyra yezoensis. Also, there are far more serine and lysine in Salicornia herbacea L. and Salicornia herbacea L. treated with oak charcoal than in common Porphyra yezoensis and Pyroligneous liquor. In the case of the sensory properties, there isn't a big difference before grilling Porphyra yezoensis; however, after grilling, most functional Porphyra yezoenis had good sensory properties results, especially Salicornia herbacea L. were better than Pyroligneous liquor.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.261-264
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• 2002

The physiologically relevant functional properties of various solvent extracts from Salicornia herbacea leaves were investigated by measuring lipid peroxidation, DPPH radical scavenging, nitrite scavenging, and xanthine oxidase inhibition. Ethyl ether, chloroform, ethyl acetate and n-butanol fractions obtained from the 80% aqueous ethanol extracts of Salicornia herbacea leaves showed strong antioxidative activities in linoleic acid methyl esters. Peroxide values (POV) were not significantly different among the samples treated with the different fractions; the incubation time required to reach a peroxide value of 80 meq/kg was about 40 hrs. However, control linoleic acid methyl esters had POV of more than 480 meq/kg after 40 hrs. The DPPH radical scavenging activity of the ethyl acetate fraction was much more effective than diethyl ether, n-butanol, chloroform and water fractions, with an $IC_{50}$/ of 279 $\mu\textrm{g}$/mL, but less effective than ascorbic acid ($IC_{50}$/ : 67 $\mu\textrm{g}$/mL). The nitrite scavenging activities of all fractions increased as pH decreased. Among the fractions, nitrite scavenging activities of diethyl ether and ethyl acetate fractions at pH 1.2 were highest at 59.0 and 56.2%, respectively. The diethyl ether fraction obtained from the 80% aqueous ethanol extract of Salicornia herbacea loaves was the most effective inhibitor of xanthine oxidase of all the solvent extracts at 84% inhibition for a 1 mg/mL concentration. These results suggest that Salicornia herbacea leaf extracts may be effective antioxidants, not only in food stability, but also in human health.

• Biomedical Science Letters
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• v.22 no.2
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• pp.46-52
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• 2016

Salicornia herbacea L. (S. herbacea) is an annual herbaceous plant of Chenopodiaceae. It grows in groups on the coast or mud flat of Korea is known to be rich in minerals. S. herbacea has potent anti-cancer, antioxidant, anti-obesity, bowel function improvement. However, pharmacological mechanisms of S. herbacea extract (SHE) remain poorly understood. The aim of this study was to investigate the potential acute toxicity of SHE in ICR mice administered a single oral dose of 0, 500, 1,000, and 2,000 mg/kg by gavage. After administration of the extract, signs of toxicity were observed every day for 14 days. No mortality, abnormal clinical signs, body weight, organ weight or pathological changes were observed compared to a control group, and there were no differences in the body weights of the control and treatment groups. Biological serum activities and histological tests were not significantly changed in the treatment group compared to the control group. Especially, treatment of SHE was significantly decreased of total cholesterol and triglyceride levels. These results indicated that a single oral administration of SHE does not exerts any toxic effects at a dose of 2,000 mg/kg and that the $LD_{50}$ of SHE is greater than 2,000 mg/kg. Accordingly, SHE appears to have potential in various functional agents of foods, without toxicity.

• Korean Journal of Exercise Nutrition
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• v.16 no.2
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• pp.85-92
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• 2012

This study was conducted to examine the possibility of Salicornia herbacea L. powder as a functional food beneficially affecting carbohydrate metabolism and antioxidant capacity. Twenty-four, 6-week old, maleSprague-Dawleyrats were classified into three groups: normal diet control (CON), high-fat diet control (HFC) and high fat diet + Salicornia herbacea L. (SHF). Related feed was provided to each group for 4 weeks. Weight gain rate increased most in the HFC rats, and the concentration of glucose was significantly high in both the HFC and SHF groups, compared to the CON group. The SHF group showed a significantly high expression rate of Glut 4 (21.36%), compared to the CON and HFC groups. The glycogen content in muscle was significantly high in both the HFC and SHF groups, compared to the CON group. There were significant differences in the malondialdehydecontent in muscles between the groups, with the content in the CON and HFC groups being significantly higher than the SHF group. All the groups showed a similar tendency to each other in the liver tissue as well. Concerning the expression of Cu,Zn-super oxide dismutase andglutathione peroxidaseproteins, the SHF group was significantly higher than the CON and HFC groups. Overall, the experiment result above implies a possibility that an intake of Salicornia herbacea L. powder can regulate weight by decreasing the weight gain rate, further suggesting its effectiveness as a functional food before exercise by increasing the energy storage capacity and antioxidant capacity.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.120-123
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• 2004

Two flavonoids were isolated from the aerial parts of Salicornia herbacea L. by column chromatography. The structures of the flavonoid compound 1 and 2 were identified as quercetin $3-O-{\beta}-D-glucopyranoside$ and isorhamnetin $3-O-{\beta}-D-glucopyranoside$, respectively. The antioxidant activity of compound 1 was similar to those of quercetin and rutin, and the activity of compound 2, which contained methoxyl group at flavonoid B-ring, was lower than that of compound 1. The two compounds 1 and 2 were the first to be reported in this plant.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.383-391
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• 2014

This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 mg/mL in methanol extracts from Salicornia herbacea L. increased significantly (p<0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was $38.58{\pm}4.25{\mu}M$ as tannic acid equivalent for 100 mg/mL of methanol extracts from Hamcho. FRAP value was $448.58{\pm}14.01{\mu}M$ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.

• Archives of Pharmacal Research
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• v.29 no.3
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• pp.256-264
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• 2006

Salicornia herbacea L. (Chenopodiaceae) has been used as a seasoned vegetable by living in coastal areas. S. herbacea (SH) has been demonstrated to stimulate cytokine production, nitric oxide release, and to show anti-oxidative effect. In a series of investigations to develop potential anti-diabetic and/or anti-hyperlipidemic agents from Korean indigenous plants, 50% ethanol extract of Salicornia herbacea was found to prevent the onset of the hyperglycemia and hyperlipidemia induced by high fat diet in ICR mice. At 6 week old, the ICR mice were randomly divided into five groups; two control and three treatment groups. The control mice were to receive either a regular diet (RD) or high-fat diet (HFD), and the treatment groups were fed a high fat diet with either 350 mg/kg, 700 mg/kg of SH (SH350 and SH700) or 250 mg/kg of met-formin (MT250) for a 10-week period. SH not only reduced body weight but also corrected associated hyperglycemia and hyperlipidemia in a dose dependent manner. SH exerted beneficial effects on the plasma glucose and lipid homeostasis possibly ascribed to its specific effects on lipogenesis related genes (SREBP1a, FAS, GAPT), and PEPCK, glucose 6-phosphatase gene expressions in liver. Ethanol extract of S. herbacea has potential as a preventive agent for type 2 diabetes (and possibly hyperlipidemia) and deserves future clinical trial.