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비만 개선 효과를 지닌 탄수화물 및 지방 흡수 억제 기능성 식이조성물 개발
윤유식,최선미,홍순복,홍정미,김정원,이홍석,홍성길 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.3
In a previous study, we developed a new food additive as an egg yolk antibody (IgY) against carbohydrate digestion enzymes for the regulation of blood glucose level and weight control. The IgY delayed and decreased the increment of blood glucose level after administration of sucrose in human being by 30% in 20∼30 min. We also developed a lipase inhibitor as a water extract of two kinds of herb, Platycodon grandiflorum and Solanum melongena. Twenty three volunteers were subjected to the intake of the egg yolk IgY plus the herbal extracts for 50 days. In average, the treated subjects appeared to lose 1.96 ㎏ of body weight and 3.4 ㎏ of body fat mass during the treated period. Furthermore, Panniculus adiposus and breech size were significantly decreased during the experimental period. Above results suggested that the administration of the dietary additives composed of egg yolk IgY and natural herbal extract improve the obesity by the decrement of body weight and body fat mass.
저산소상태에서 육미지황원의 뇌신경세포 보호효과에 대한 연구
강봉주,홍성길,조동욱 한국한의학연구원 2001 한국한의학연구원논문집 Vol.7 No.1
Yukmijinhwangwon(YM) has been known to reinforce the vital essence and have antioxidant activities. This study was designed to examine the inhibitory effects of YM against in vitro hypoxia/reperfusion-induced inflammatory response. We have characterized the production of prostaglandin E₂and arachidonic acid during hypoxia/reperfusion in the human neuroblastoma SK-N-MC and human monocytic macrophage U937 cells and the ingibitory effect of YM on these inflammation-related substance formation has been found out in this study. To investigate inhibition of COX expression by YM during hypoxia in vitro. This result suggested that YM used in this experiment reinforced antiinflammatory potentials and protected cells against hypoxia/reperfusion induced inflammatory response.