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Shiow-Ying Chiou,Jih-Min Sung,Po-Wei Huang,Sheng-Dun Lin 한국식품영양과학회 2017 Journal of medicinal food Vol.20 No.2
The extraction yield, total phenols, caffeic acid derivatives (CAD), and antioxidant properties of 50% ethanolic Echinacea purpurea flower extract were determined. The in vitro inhibitory effects of 50% ethanolic extract and CAD on α-amylase, α-glucosidase, and angiotensin-converting enzyme (ACE) linked with type 2 diabetes were also investigated. The extraction yield, total phenols, and total CAD of the extract were 27.04%, 195.69 mg CAE/g and 78.42 mg/g, respectively. Cichoric acid (56.03 mg/g) was the predominant CAD compound in the extract. The extract exhibited good antioxidant properties. The extract and CAD inhibited α-amylase, α-glucosidase, and ACE activities in a concentration-dependent manner. Among the tested samples, chlorogenic acid, and caffeic acid (IC50 of 1.71–1.81 mg/mL) had the highest α-amylase inhibitory activity, cichoric acid (IC50 of 0.28 mg/mL) showed higher α-glucosidase inhibitory activity. Both chlorogenic acid and caffeic acid (IC50 of 0.11–0.14 mg/mL) demonstrated higher ACE-inhibitory activity. The in vitro results suggest that E. purpurea extract and CAD have good potential for managing hyperglycemia and hypertension. Overall, the data suggest it is a choice for developing antihyperglycemia and antihypertension compounds from field-grown E. purpurea.
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카메라 화이트밸런스 설정과 외부 광원의 색온도에 따른 이미지 획득 결과에 대한 고찰
성건화(Kun-Hwa Sung),지명관(Myeongkwan Jih),조형훈(Hyoung-Hoon Jo),민정범(Jeong-Bum Min),황호길(Ho-Keel Hwang),박태영(Tae-Young Park) 대한치과의사협회 2021 대한치과의사협회지 Vol.59 No.2
Digital photography is a very useful recording and communication method for both dentists and dental technicians. Intraoral photography can be influenced by a variety of factors. Among them, the digital camera’s white balance setting and interference of external lighting can greatly affect the intraoral photography. The purpose of this study was to analyze the effect of color temperature of ambient light and white balance of digital camera on intraoral digital photography. The maxillary central incisor made of composite resin was used as an intraoral photographic model. In the first experiment, color measurement was performed by changing the ambient light color temperature to 3500°K, 4000°K, 4500°K, 5000°K, 5500°K, and 6000°K. The white balance of the camera was set to 3570°K, 4550°K, and5 500°K, respectively. CIE L*a*b* values of buccal surface region were recorded. ΔE values were obtained by comparing the CIEL *a*b* values obtained in each group. In the second experiment, CIE L*a*b* values were obtained by changing the white balance to 4000°K, 4550°K, 5000°K, and 5500°K in the intraoral photography model. At this time, the color temperature of the ambient light was fixed at 5500°K. ΔE values between each group were obtained in the same way. As a result of the experiment, digital photographs did not show visually perceptible ΔE values for the changing in ambient light color temperature. This was the same for all white balance groups. When the camera’s white balance setting was changed, the ΔE value was more than 3.7, which is a visually perceptible change. In conclusion, digital photographs were more affected by digital camera’s white balance setting than the color temperature of ambient light.
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