http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Huaqian Wang,Dongli Li,Zhi-Yun Du,Mou-Tuan Huang,Xiaoxing Cui,Yujing Lu,Chenyue Li,Swee Lian Woo,Allan H Conney,Xi Zheng,Kun Zhang 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.3
Stems and leaves of Acanthopanax trifoliatus (L) Merr (AT) are commonly used as an edible vegetable in China. The scientific basis of antioxidant and antiinflammatory activities of AT was investigated. The polyphenol contents and free radical scavenging activities of AT ethanol extracts (EAT) were determined. Chlorogenic acid, isochlorogenic acid A, isochlorogenic acid C, and rutin were identified as major components in EAT. LPS-induced NO production in RAW264.7 cells was decreased significantly (p<0.05) after EAT treatment, compared with controls. In vivo studies indicated that EAT had more activity than chlorogenic acid per mg of dry weight for inhibition of TPA-induced ear edema. TPA-induced increases in cytokine production (TNF-α, IL-6, MMP-9, and TIMP-1) were significantly (p<0.05) reduced by EAT treatment, compared with controls. EAT exerts anti-inflammatory activities probably due, at least in part, to chlorogenic acid.