• Journal of Pharmaceutical Investigation
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• v.32 no.3
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• pp.161-164
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• 2002

Gentisic acid is a skin-whitening agent which inhibits the tyrosinase activity, an essential enzyme in the process of biological synthesis of melanin. Since melanin is synthesized in melanocytes located between the viable epidermis and dermis layer, drug amount delivered into the epidermis/dermis layer can provide valuable information for the biological effect of skin-whitening agents. The purpose of this study was to prepare the gentisic acid patches with 2% dodecylamine as enhancer, and to observe the in vitro skin permeation and in vivo skin deposition of gentisic acid. Gentisic acid in DuroTak 87-2510 patch formulation permeated across hairless mouse skin at the rate of $40.79\;{\mu}g/cm^2/hr$. In vivo study showed that the gentisic acid amount in both the stratum corneum and the viable epidermis/dermis increased with the increase of application time. The amount of gentisic acid in the stratum corneum was higher than that in the epidermis/dermis layer, and was expected to provide a reservoir effect even after removing the patches. Thus, the patch formulation seems to be useful for the topical delivery of skin-whitening agent into the epidermis/dermis layer, the target site.

• Applied Biological Chemistry
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• v.32 no.1
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• pp.50-56
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• 1989

The chemical structures of four phenolic compounds isolated from Panax ginseng were identified to be salicylic acid, p-coumaric acid, gentisic acid and caffeic acid by spectral data of IR, MS and $^1H-NMR$ spectroscopy. Among them, gentisic acid and caffeic acid were the first compounds isolated and identified from Panax ginseng.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.294.2-295
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• 2003

Gentisic acid, a skin-whitening agent, is known to possess tyrosinase inhibition activity. In order to develop an effective skin-whitening agent, hydroquinone derivatives in which the carboxylic acid moiety of gentisic acid was replaced with various functional groups, were selected and evaluated for their ability to inhibit tyrosinase activity as well as to inhibit melanin release. (omitted)

• Journal of Microbiology and Biotechnology
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• v.31 no.8
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• pp.1079-1087
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• 2021

Gentisic acid (GA), a benzoic acid derivative present in various food ingredients, has been shown to have diverse pharmaceutical activities such as anti-carcinogenic, antioxidant, and hepatoprotective effects. In this study, we used a co-culture system to investigate the mechanisms of the anti-inflammatory and anti-adipogenic effects of GA on macrophages and adipocytes, respectively, as well as its effect on obesity-related chronic inflammation. We found that GA effectively suppressed lipopolysaccharide-stimulated inflammatory responses by controlling the production of nitric oxide and pro-inflammatory cytokines and modulating inflammation-related protein pathways. GA treatment also inhibited lipid accumulation in adipocytes by modulating the expression of major adipogenic transcription factors and their upstream protein pathways. Furthermore, in the macrophage-adipocyte co-culture system, GA decreased the production of obesity-related cytokines. These results indicate that GA possesses effective anti-inflammatory and anti-adipogenic activities and may be used in developing treatments for the management of obesity-related chronic inflammatory diseases.

• Applied Biological Chemistry
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• v.45 no.3
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• pp.162-167
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• 2002

Free, soluble esterified and insoluble bounded phenolic acids were separated from Eungi chestnut endoderm. The composition and contents of phenolic acid were analyzed by gas chromatography, and their antioxidant activity was examined by DPPH assay, 2-deoxyribose oxidation, and ferric thiocyanate method. Gallic, ellagic, salicylic, and gentisic acids in free phenolic acid fraction, gallic, ellagic, and protocatechuic acids in soluble esterified fraction, sianpic and gentisic acids were the major phenolic acids in insoluble bounded fraction. Marked differences were observed in the phenolic acid composition and contents among the fractions. Free phenolic acid fraction showed the strongest antioxidant activity. Results revealed chestnut endoderm could be a potential antioxidant source containing gallic and ellagic acids.

• Korean Journal of Plant Resources
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• v.13 no.1
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• pp.35-40
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• 2000

The results from the determination of contents of components in Schizandra nigra are as follows. The contents of malic acid and citric acid in Schizandra nigra was 38,691 and 3,330 ppm/dry weight 100g. The contents of total phenolic compounds in Schizandra nigra was 1.560%. The predominating phenolic acid was cinnamic acid, gentisic acid, coumalic acid, chlorogenic acid and ferulic acid. Contents of crude lipids in Schizandra nigra was 160.5mg/g. Most of fatty acid in lipids was oleic acid, linoleic acid and linolenic acid as a unsaturated fatty acid, and palmitic acid as a saturated fatty acid. In case of essential oils, The predominating components in Schizandra nigra was caryophyllene, calarene, cubebene, acoradiene and $\beta$-himachalene.

• Journal of Ginseng Research
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• v.31 no.4
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• pp.230-236
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• 2007

This study was conducted to investigate the contents of the total phenolic compounds, and DPPH, ABTS radical scavenging activities of phenolic acid fractions of ginseng according to steaming times. Also the individual phenolic acid compositions and contents were analyzed by GC. The contents of the total phenolic compounds proportionally increased from 0.530 to 2.893% according to steaming times. Phenolic acid fractions were separated according to bound types, and the insoluble bound form fraction showed the highest contents followed by ester form fraction and free form fraction. The total contents of these three fractions (1.031-1.416%) were not significantly influenced by steaming times. Salicylic, cinamic, p-hydroxybenzoic, gentisic, vanillic, syringic, caffeic, ferolic acid were found in each fraction, and gentisic and ferolic acid were the major phenolic acid. Each phenolic acid fraction showed over 50% of DPPH and ABTS radical scavenging activities. There were no differences between the phenolic acid fractions according to binding types. Free radical scavenging activities were affected by a number of steaming times and augmented as steaming times increased.

• Korean Journal of Plant Resources
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• v.15 no.1
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• pp.1-7
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• 2002

The results from the determination of contents of chemical components in Schizandra chinensis are as follows. The contents of malic acid and citric acid in Schizandra chinensis was 38,691 and 3,330 ppm/100g dry weight. The contents of total phenolic compounds in Schizandra chinensis was 1.560%. The predominat phenolic acids were cinnamic acid, gentisic acid, coumalic acid, chlorogenic acid and ferulic acid. Contents of crude lipids in Schizandra chinensis. was 160.5mg/g. Most of fatty acids in lipids were oleic acid, linoleic acid and linolenic acid which are unsaturated fatty acids, and palmitic acid which is saturated fatty acid. In case of essential oils, the predominat components in Schizandra chinensis were caryophyllene, calarene, cubebene, acoradiene and ${\beta}$-himachalene

• YAKHAK HOEJI
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• v.38 no.4
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• pp.389-393
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• 1994

Eight aromatic acids in Panax ginseng were determined by GC. Ultra-1 $(25\;m{\times}0.2\;mm{\times}0.33\;{\mu}M)$ capillary column was employed with temperature programming from $150^{\circ}C$ to $240^{\circ}C$ at a rate of $3^{\circ}C/min$. The mean contents of eight aromatic acids in 8 white ginseng samples were as follows; salicylic acid: 4.30 ppm, cinnamic acid: 18.2 ppm, vanillic acid: 4.22 ppm, gentisic acid: trace, syringic acid: 6.69 ppm, p-coumaric acid: 13.3 ppm, ferulic acid : 21.9 ppm, caffeic acid: 24.3 ppm, respectively.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.73-77
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• 2005

Contents of isoflavone, phenolic acids, tocopherol, and anthocyanin in black soybean (Glycine max) were measured by HPLC. To compare antioxidative activities of main black soybean components, antioxidative effects of the same levels of commercial standard components were measured by Trolox equivalent antioxidant capacity assay (TEAC). Most effective component was gentisic acid followed by anthocyanin, p-coumaric acid, ferulic acid, genistein, syringic acid, and daidzein. TEAC assay results revealed genistein in isoflavone, gentisic acid in phenolic acids, p-tocopherol in tocopherol, and anthocyanin showed highest antioxidative and synergistic acitivities, with anthocyanin showing strongest synergy effect.