• Korean Journal of Community Nutrition
• /
• v.5 no.3
• /
• pp.432-443
• /
• 2000

Smoking can increase oxidative stress and thereby change the antioxidant defense system in the body. Supplementation of antioxidant vitamins might improve antioxidant status in the body. The purpose of this study was to evaluate the effectiveness of vitamin C supplementation and smoking cessation education on changes of antioxidant status and psychosocial factors related to smoking. To obtain above purposes, we investigated the effectiveness of intervention for male adolescent smokers were evalnate by assessing changes in dietary intakes, plasma antioxidant vitamin concentration, and psychosocial factors related to smoking after program completion. Subjects, male adolescent smokers, were assigned into four groups : Control group(19 students), Educ. group(19 students), Vit. C supple. group(19 students), and Educ.+Vit. C suppl. group(19 students). The Educ. group and Educ.+Vit. C suppl. group received nutrition and smoking cessation education once a week for 5 weeks. Vit. C suppl. group and Educ.+Vit. C suppl. group received 500 mg per day of ascorbic acid for 35 days. All data were collected before and after intervention. Vit. B$_2$and Vit. C intakes of all groups were increased, but the only Ca intake was increased in the Educ. group. Plasma Vit. C concentration and Ratio(plasma Vit. C/Vit. C intakes) were increased in the Vit. C suppl. group and Educ.+Vit. C suppl. group, and the Vit. C deficiency status of these groups(Vit. C suppl. group and Educ.+Vit. C suppl. group) disappeared. Showing the effects of Vit. C supplementation, plasma $\alpha$-tocopherol was increased in the Educ. and Educ.+Vit. C suppl. group, and especially high increases were seen in the Educ.+Vit. C suppl. group. Psychosocial factors related to smoking changed after the education a little. This intervention program had an impact on nutrition intakes, plasma antioxidant vitamins, and some beliefs related to smoking in male adolescent students. Various programs of nutrition and smoking cessation education and vitamin supplementation for quitting smoking must be implemented for adolescent smokers, and further studies are needed regarding sorts and amount of antioxidant nutrients and supplementation periods.

• Journal of Life Science
• /
• v.10 no.3
• /
• pp.254-261
• /
• 2000

In order to observe the bioactivity of ovariectomized rats, ovariectomized group (Ovx), nonovariectomized group (Sham), ovariectomized Vitamin C-treat group (Ovx+Vit C), ovariectomized Vitamin E-treat group (Ovx+Vit E) and ovariectomized Vitamin C+Vitamin E-treat group(Ovx+Vit C+E) were made. Lipidperoxides of liver and kidney, serum total cholesterol and HDL-cholesterol were investigate as follows. Lipidperoxides of liver and kidney in Ovx group were 1.78 times and 1.61 times increased compared to Sham group respectively. But, they were significantly decreased in Ovx+Vit C group, Ovx+Vit E group, Ovx+Vit C+E group compared to Ovx group. Serum total cholesterol in Ovx group was increased 2.57 times compared to Sham group. Injections of each substance such as ascorbate, tocopherol, mixture (C+E) make data of Cholesterol become low. When especially Vit C is injected, the data of cholesterol lowed by about 94%. Serum HDL-cholesterol in Ovx group decreased 36.7% compared to Sham group. And as the result of the measurement of SOD, Catalase, and GPx which are antioxidant enzyme, SOD and Catalase activities in Ovx group much higher than in Sham group. Based on the results, it is supposed that more produced free radicals increased antioxidant enzyme. And it is also thought that vitamin can inhibit aging by reducing antioxidant enzyme.

• Korean Journal of Community Nutrition
• /
• v.6 no.3
• /
• pp.282-289
• /
• 2001

The study evaluated the effectiveness of intervention for male adolescent smokers by making an assessment in terms of changes in food habits, nutrition knowledge, plasma catalase, superoxide dismutase(SOD), glutathione peroxidase peroxidase(GSH-px) activities and thiobarbituric acid reactive substance(TBARS) after Vit C supplementation and nutrition education. The subjects, male adolescent smokers, were assigned into four groups : Control group(19 students), education(Educ.) group(19 students), Vit C supplementation (suppl) group(19 students), and Educ. + Vit C suppl. group(19 students). The Educ. group and Educ. + Vit C suppl. group received nutrition education once a week for 2 weeks. The Vit C suppl. group Educ. + Vit C suppl. group received 500 mg ascorbic acid for 35 days. All data were collected before intervention and after intervention. Nutrition knowledge of those who received education increased, and the frequency of fruit and yellow-green vegetable consumption also increased. Plasma antioxidant enzyme activities were not different except for the SOD activity in the Educ. + Vit C suppl. group, which was significantly increased. The plasma ceruloplasmin level of groups that received Vit C supplementation was reduced more than any other groups, and the specific ceruloplasmin ferroxidase activity of groups that received Vit C supplementation was elevated more than other groups. These intervention programs had an impact on food habits, nutrition knowledge, plasma antioxidant enzyme activities, and plasma TBARS in male adolescent smokers. Various nutrition education programs must be implemented for adolescent smokers, and further studied are needed regarding sorts and amount of antioxidant nutrients and supplementation duration.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.12
• /
• pp.1750-1756
• /
• 2011

This study evaluated the effect of antioxidants treatment; (Vit. C and E) on the physicochemical and sensory properties of Tarakjuk treated with gamma-irradiation under two different temperature conditions, e.g. room and frozen temperatures. In samples of Tarakjuk irradiated at room temperature, Vit. C gradually decreased the pH level as the concentration increased (p<0.05), whereas Vit. E did not. Addition of both Vit. C and E to Tarakjuk decreased TBA (2-thiobarbituric acid) value while also increasing viscosity. However, these antioxidants did not cause any change in Hunter's color values. Sensory properties showed that Vit. C and E significantly improved the overall acceptability of Tarakjuk, and the addition of 0.1% each Vit. C and E was best treatment. In samples of Tarakjuk subjected to combined treatment with antioxidants and irradiation under frozen temperature conditions, Vit. C and E were effective in decreasing TBA value, improving viscosity, and maintaining sensory quality. Especially, co-treatment with 0.1% Vit. C and E augmented the observed effect (p<0.05). Therefore, combined treatment with antioxidants and irradiation under frozen temperature conditions could improve the final sensory quality of gamma-irradiated Tarakjuk.

• Journal of the Korean Wood Science and Technology
• /
• v.48 no.2
• /
• pp.166-180
• /
• 2020

Rhododendron schlippenbachii have been used as a medicine because of their various biological activities. In this study, R. schlippenbachii ethanol extract was evaluated for the treatment of vitiligo. The R. schlippenbachii ethanol extract did not show any cell cytotoxicity. The effect on mushroom tyrosinase and cellular tyrosinase activities were further assessed. In addition, the determination of melanin content in melanocytes was measured using both the B16 melanoma cells and C57BL/6J Ler-vit/vit mice. Finally, the existence of quercetin in R. schlippenbachii was confirmed by qualitative analysis using HPLC. The results clearly demonstrated the R. schlippenbachii extract enhanced melanogenesis and also increased tyrosinase activity in cultured melanoma cells and C57BL/6J Ler-vit/vit mice. In addition, treatment with R. schlippenbachii extract led to a higher content of melanin and eumelanin in C57BL/6J Ler-vit/vit mice hair than in control (untreated) mice, which demonstrated the therapeutic effect of hair-graying associated with vitiligo. Finally, we confirmed a notable increase in melanocytes in the skin of C57BL/6J Ler-vit/vit mice treated with R. schlippenbachii extract compared with the control. Extracts of R. schlippenbachii was shown to be potent tyrosinase and melanin synthesis activator in B16 melanoma cells. The R. schlippenbachii extract have significantly higher melanin content than the untreated control in C57BL/6J Ler-vit/vit mice hair. The results suggest that R. schlippenbachii extract might be considered as an alternative treatment for improvement of vitiligo.

• Food Science of Animal Resources
• /
• v.22 no.2
• /
• pp.108-114
• /
• 2002

The effects of dietary vitamin E and selenium(Se) supplementation on meat color stability in M. Longissimus of Hanwoo(Korean native cattle) bull beef during retail display(5$^{\circ}C$, 1,200 lux) were investigated. Experimental groups were divided into control(Vit E 27 IU/head/day, Se 0.09 mg/head/day), Vit E (2,500 IU/head/day), Se(20 mg/head/day), Vit E+Se(Vit E 2,500 IU/head/day, Se 20 mg/head/day) groups. CIE a*(redness), chroma(C*) values, oxymyoglobin(%) and R630-R580 were significantly (p<0.05) decreased among the 4 treatment groups during retail display, in particular, those values decreased more rapidly in the control group. The metmyoglobin (%) of 0 day(before storage) was not significantly (p<0.05) different among the 4 treatment groups. However, the rate of metmyoglobin accumulation during storage increased more rapidly in the control group. Therefore, discoloration in the control group was more accelerated compared to the other groups. TBARS(thiobarbituric acid reactive substances) which represent lipid rancidity was significantly(p<0.05) lower in Se and Vit E+Se groups than in the control and Vit E groups. Reducing ability of 0 day(before storage) was significantly lower in the control group than in the other groups, and it decreased more rapidly in the control group after 3 days of storage. Consequently, Se-supplemented groups(Se and Vit E+Se groups) were more resistant to lipid oxidation than were the control and Vit E groups. The stability of meat color and myoglobin forms(%) were significantly (p<0.05) higher in Vit E, Se and Vit E+Se groups than in the control group, but there were no difference among Vit E, Se and Vit E+Se groups.

• Proceedings of the KSAR Conference
• /
• 2004.06a
• /
• pp.282-282
• /
• 2004

동물에서 활성산소계(reactive oxygen species, ROS)의 지속적이고 과도한 노출과 산화스트레스는 생리적 기능의 저하, 노화 또는 많은 질환의 원인이 되고 있으며 항산화제의 투여효과에 대한 연구가 최근 많이 이뤄지고 있다. 본 연구는 Vit. C의 공급이 절대. 필요한 guinea pig를 공시하여 녹차 추출물 중 항산화제인 polyphenol과 Vit. C의 경구 투여에 따른 정소 내 정자형성과 항산화기능의 변화 및 액상 돼지정액에 첨가 후 정액성상 변화에 대하여 조사하였다. (중략)

• The Korea Journal of Herbology
• /
• v.31 no.4
• /
• pp.35-41
• /
• 2016

Objective : The purpose of this study is to investigate the anti-oxidative effect of Jeokbaekhaogwanjoong-tang (JGT) distillate in spleen cells of aged rats.Methods : This experiment was performed using spleen cells of 10w, 52w, 72w old sprague dawley (SD) rats. The spleen cells of 10, 52, 72 weeks old rats were divided into three groups; DW group, Vit. C group, and JGT group. The cells of DW group were treated with distilled water. The cells of Vit.C group were treated with Vitamin C. And the cells of JGT group were treated with JGT distillate. After the treatment of DW, Vit.C, and JGT, the levels of superoxide dismutase (SOD), glutathione (GSH), nitric oxide (NO) and lipid peroxidation (MDA) were measured.Results : In the spleen cells of 72 weeks old rats, SOD activity was significantly increased in the JGT group compared to those in the DW group and the Vit.C group. In the spleen cells of 52 weeks old rats, GSH activity was significantly increased in the JGT group compared to the Vit.C group, and NO concentration was significantly decreased in the JGT group compared to the DW group and the Vit.C group. MDA concentration was not changed significantly in any cell groups by the treatment of JGT distillate.Conclusions : Jeokbaekhaogwanjoong-tang (JGT) distillate may have an anti-oxidative effects in the spleen cells of aged rats. Further investigation is needed for the anti-aging effect of JGT.

• Culinary science and hospitality research
• /
• v.8 no.2
• /
• pp.217-226
• /
• 2002

Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.4
• /
• pp.390-397
• /
• 2021

The purpose of this study was to investigate at how the quality of citron changed during storage as a result of the browning inhibitor treatment. In the browning inhibitor treatment, Vit.C, Vit.C+NaCl, Vit.C+NaCl+CD substances were used. As a result of investigating the browning degree, Vit.C+NaCl+CD showed the lowest value of 0.76 when stored for 12 weeks. The 𝚫E of the chromaticity value indicated that significant color change occurred when the value was high. As the Vit.C+NaCl+CD mixture showed the lowest value of 46.01 at 25℃, it was found that browning did not occur much compared to other treatments. The change in polyphenol oxidase (PPO) activity of citron increased as browning progressed. Among the browning inhibitor solutions, Vit.C+NaCl+CD solution showed the lowest value 118.8 u/g at 25℃ after 12 weeks. Based on these findings, it seems that CD mixing solution can be used as a citron browning inhibitor.