http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 저자 : Michael N. O'Grady (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
-
Nora M. O'Brien,Rosemary Carpenter,Yvonne C. O'Callaghan,Michael N. O'Grady,Joseph P. Kerry 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.2
Phytochemicals and plant extracts, present in fruit, vegetables, plants, herbs, and beverages, have been shownto have antioxidant potential that may modulate the etiology of certain chronic diseases. The objective of the present studywas to determine the concentration of compound that inhibited cell growth by 50% (IC50) of a range of phytochemicals andplant extracts and to investigate their antioxidant and genoprotective effects under conditions of oxidative stress in U937 cells.Two phytochemicalsresveratrol and citroflavan-3-oland four plant extractsgrapeseed polyphenols, olive leaf extract,bearberry, and Echinacea purpureawere examined. Viability was assessed by the fluorescein diacetate/ethidium bromideassay. The IC50 was calculated. To examine their antioxidant and genoprotective effects, U937 cells were pretreated with thetest compounds at levels below the IC50 and then exposed to oxidants: 0.5 .M etoposide or 100 .M hydrogen peroxide (H2O2)or 400 .M tert-butylhydroperoxide (tBOOH). Cellular reduced glutathione levels were measured as an indicator of oxidativestress. DNA damage was assessed by the alkaline single-cell gel electrophoresis assay or comet assay. Resveratrol demon-strated the highest IC50 value of 13.7 .g/mL, with Echinaceathe lowest at 9,400 .g/mL. Etoposide-induced oxidative stresswas strongly reduced by olive leaf extract and bearberry. Grapeseed polyphenols and bearberry strongly protected againstH2O2- and tBOOH-induced DNA damage. In conclusion, these results provide evidence that non-nutrient dietary constituentsmay act as significant bioactive compounds and that plant extracts, such as bearberry, grapeseed polyphenols, and olive leafextract, strongly protect against oxidative stress.
-
Bioactivity of Herb-Enriched Beef Patties
Eileen Ryan,S. Aisling Aherne,Michael N. O'grady,Laura McGovern,Joseph P. Kerry,Nora M. O'brien 한국식품영양과학회 2009 Journal of medicinal food Vol.12 No.4
Interest exists in the manufacture of meat products with added functional ingredients to enhance consumer health. Because experimental evidence suggests that many herbs and spices, particularly those of the Lamiaceae family such as Salvia officinalis L. (sage) and Origanum vulgare L. (oregano), possess a wide range of biological and pharmacological activities, they represent promising functional ingredients for incorporation into meat and meat products. The present study aimed to determine the bioactivity of cooked beef patties that were enriched with or without sage or oregano extracts (1,200μg/g). Cooked beef patties were subjected to an in vitro digestion procedure, and the resulting micelles isolated from the digested meats were added to human intestinal Caco-2 cells. The antioxidant potential (ferric reducing antioxidant power [FRAP] value) of enriched beef patties was significantly higher than the FRAP value of non-enriched beef patties, both before and after in vitro digestion. Cell viability significantly increased following treatment with certain concentrations of the micelle fractions from digested sage- or oregano-enriched beef patties. Pretreatment with micelles derived from sage- or oregano-enriched beef patties did not significantly protect against cell injury or DNA damage induced by H2O2. However, micelles derived from digested sage-enriched beef patties (10% vol/vol) significantly increased cellular reduced glutathione (GSH) content. In addition, micelles derived from both sage- and oregano-enriched beef patties (10% vol/vol) significantly protected against H2O2-induced GSH depletion. Thus, it appears that sage and oregano exhibit some bioactivity within a meat system. Our findings suggest that herbal extracts have potential as possible functional ingredients in meat products.
-
Bioactivity of Herb-Enriched Beef Patties
Eileen Ryan, S. Aisling Aherne,O'Grady, Michael N.,McGovern, Laura,Kerry, Joseph P.,O'Brien, Nora M. The Korean Society of Food Science and Nutrition 2009 Journal of medicinal food Vol.12 No.4
Interest exists in the manufacture of meat products with added functional ingredients to enhance consumer health. Because experimental evidence suggests that many herbs and spices, particularly those of the Lamiaceae family such as Salvia officinalis L. (sage) and Origanum vulgare L. (oregano), possess a wide range of biological and pharmacological activities, they represent promising functional ingredients for incorporation into meat and meat products. The present study aimed to determine the bioactivity of cooked beef patties that were enriched with or without sage or oregano extracts ($1,200\;{\mu}g/g$). Cooked beef patties were subjected to an in vitro digestion procedure, and the resulting micelles isolated from the digested meats were added to human intestinal Caco-2 cells. The antioxidant potential (ferric reducing antioxidant power [FRAP] value) of enriched beef patties was significantly higher than the FRAP value of non-enriched beef patties, both before and after in vitro digestion. Cell viability significantly increased following treatment with certain concentrations of the micelle fractions from digested sage- or oregano-enriched beef patties. Pretreatment with micelles derived from sage- or oregano-enriched beef patties did not significantly protect against cell injury or DNA damage induced by $H_2O_2$. However, micelles derived from digested sage-enriched beef patties (10% vol/vol) significantly increased cellular reduced glutathione (GSH) content. In addition, micelles derived from both sage- and oregano-enriched beef patties (10% vol/vol) significantly protected against H2O2-induced GSH depletion. Thus, it appears that sage and oregano exhibit some bioactivity within a meat system. Our findings suggest that herbal extracts have potential as possible functional ingredients in meat products.
연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
