Anti-obesity effects of Camellia (Camellia oleifera Abel) oil treatment on high-fat diet-induced obesity in C57 BL/6J mice

Ramakrishna Chilakala,문현정,김기웅,양소영,정선희 한국운동영양학회 2023 Physical Activity and Nutrition (Phys Act Nutr) Vol.27 No.2

[Purpose] In the current study, we investigated the effects of camellia oil and camellia oil infused with herbs (Camellia oleifera Abel) on obesity in obese mice fed a high-fat diet (HFD). [Methods] The antioxidant activity of camellia oil in scavenging free radicals was investigated. Additionally, body and organ weight changes, serum and liver marker parameters, antioxidant enzyme activities, liver and epididymal fat histology, protein and gene expression associated with lipogenesis and hyperglycemia effect on adenosine monophosphate-activated protein kinase (AMPK) phosphorylation, were examined in HFD-induced obese mice. [Results] The hepatic steatosis and epididymal fat were significantly reduced by the oral administration of camellia oil and herb-infused camellia oil. Moreover, hepatic and serum marker parameters such as total cholesterol, insulin, triglycerides, tumor necrosis factor-α, adiponectin, thiobarbituric acid reactive substances, aspartate aminotransferase, and alanine transaminase were beneficially impacted. Additionally, the activity of antioxidant enzymes also increased. Camellia oil and herb-infused camellia oil treatments reduced the expression of genes linked to hyperglycemia and lipogenesis via activation of AMPK phosphorylation. [Conclusion] For many people, exercise poses an obstacle in the daily routine due to lack of ease, difficulty in maintaining consistency, and hard work. Camellia oil combined with herbs has anti-obesity and antihyperglycemic effects. These findings indicate that treatment with herb-infused camellia oil is most beneficial for elderly individuals who do not prefer frequent exercise.

동백오일을 첨가한 열펌의 트리트먼트효과와 웨이브효율성 연구

유세은 ( Se-eun You ) 한국미용학회 2021 한국미용학회지 Vol.27 No.5

This study is for the treatment effect and wave efficiency shown by using camellia oil, a natural material, for hair damaged by heat perm, a chemical treatment. For this, An experimental group containing camellia oil and a control group without it were prepared. and then, hair tensile strength measurement, absorbance measurement, SEM(Scanning Electron Microscope) observation, and hair gloss measurement were tested. First, in the tensile strength measurement, the tensile strength of the heat perm with camellia oil was higher than that of the heat perm without camellia oil. And as a result of absorbance measurement using methylene blue, the average absorbance of hair containing camellia oil was low. Second, in SEM, heat perm containing camellia oil showed less cuticle damage. Also, there was no cuticle damage in the heat perm containing camellia oil compared to the heat perm without camellia oil in the time observation. As a result of the gloss measurement, the degree of damage according to the time of the heat perm increased, but the damage was less in the heat perm including camellia oil. Based on these results, it was found that camellia oil had a high treatment effect of heat perm.

Camellia Oil-Enriched Diet Attenuates Oxidative Stress and Inflammatory Markers in Hypercholesterolemic Subjects

Akkarach Bumrungpert,Patcharanee Pavadhgul,Ruchaneekorn W. Kalpravidh 한국식품영양과학회 2016 Journal of medicinal food Vol.19 No.9

Camellia oil is commonly used as an adjuvant in medicine. It is rich in monounsaturated fatty acids, vitamin E, and phytochemicals. The objective of this study was to examine effects of camellia oil consumption on oxidative stress, lowdensity lipoprotein-cholesterol (LDL-C) oxidation, and inflammatory markers in hypercholesterolemic subjects. The study design was a randomized, single-blind controlled trial. Women with hypercholesterolemia (n = 50) were randomly divided into two groups. The treatment group (n = 25) was provided camellia oil-enriched diets and the control group (n = 25) was provided diets cooked with soybean oil three meals (45mL oil) a day for 8 weeks. Biomarkers of oxidative stress and inflammatory cytokines were assessed before and the after intervention. Camellia oil consumption significantly decreased malondialdehyde (11.2%; P < .001) whereas glutathione was not changed (P = .382). Moreover, the camellia oil group exhibited a statistically significant decrease in oxidized LDL-C (8.7%; P < .001) compared with the control group. Furthermore, camellia oil consumption significantly decreased high-sensitivity C-reactive protein (12.3%; P < .001) whereas tumor necrosis factor-α and interleukin-6 were not different (P = .079; P = .660, respectively) compared with the control group. These data indicate that the consumption of camellia oil-enriched diet could decrease oxidative stress and inflammatory markers in hypercholesterolemic women. Therefore, camellia oil consumption may reduce cardiovascular disease risk factors.

Quality Evaluation on Use of Camellia Oil as an Alternative Method in Dried Seaweed Preparation

김재겸,박희규,김초롱,임호정,조계만,최진상,신동훈,신의철 한국식품영양과학회 2014 Preventive Nutrition and Food Science Vol.19 No.3

The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.

Quality Evaluation on Use of Camellia Oil as an Alternative Method in Dried Seaweed Preparation

Kim, Jae Kyeom,Park, Hui Gyu,Kim, Cho Rong,Lim, Ho-Jeong,Cho, Kye Man,Choi, Jine Shang,Shin, Dong-Hoon,Shin, Eui-Cheol The Korean Society of Food Science and Nutrition 2014 Preventive Nutrition and Food Science Vol.19 No.3

The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.

Quality Evaluation on Use of Camellia Oil as an Alternative Method in Dried Seaweed Preparation

Jae Kyeom Kim,Hui Gyu Park,Cho Rong Kim,Ho-Jeong Lim,Kye Man Cho,Jine Shang Choi,Dong-Hoon Shin,Eui-Cheol Shin 한국식품영양과학회 2014 Preventive Nutrition and Food Science Vol.19 No.3

The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.

동백오일을 활용한 염색모의 모발개선 효과 연구

유세은 ( Se-eun You ) 한국미용학회 2021 한국미용학회지 Vol.27 No.4

This study used camellia oil, a natural ingredient, to study whether camellia oil has the effect of improving the hair quality damaged by dyeing. first, In order to find out the change in chromaticity of dyed hair due to the content of camellia oil, L*, a*, and b* value measurement were performed. As a result, Through the L* value of the dyed hair according to the camellia oil content, it was found that the dyed hair containing 2 g of camellia oil had a subtle effect of color clarity and dyeability. There was also less fading. In order to determine the degree of damage to the hair, the absorbance measurement using methylene blue showed a decrease in the average in hairs dyed with 2 g of camellia oil, indicating that there was a hair improvement effect in hairs dyed with camellia oil. As a result of studying whether the hair dye containing camellia oil has the effect of improving hair quality, the absorption strength decreased and the tensile strength increased. In addition, absorbance measurement, gloss measurement, and SEM (Scanning Electron Microscope) experiments were conducted. As a result, It was confirmed that there is an effect of improving hair quality in terms of the constant arrangement of cuticles on the hair surface and increasing the gloss of the hair. It was found that camellia oil, a natural ingredient, has a high effect on improving hair quality of dyed hair in order to minimize damage to dyed hair.

모발염색 시 Camellia Oil을 이용한 전처리제가 두피와 모발에 미치는 영향

이미선,정지선,박도영 한국피부과학연구원 2013 대한피부미용학회지 Vol.11 No.1

Hair dyeing is the practice of changing the color of hair, and is immensely popular in world wide. Although hair coloring induces several damage on scalp and hair, the studies about reducing the scalp and hair damage have not been well-researched yet. In this study, we investigated that camellia oil is a novel natural agent by reducing the damages on the scalp and hair in hair dyeing. Participants dyed their hair with camellia oil showed high satisfaction with color and softness at 86.4% and 93.2% respectively, as compared with participants dyed their hair without camellia oil. Also, hair dyeing with camellia oil showed lower sensitive than dyeing without camellia oil. Furthermore, the hair dyeing operators showed that the camellia oil-mediated hair dyeing got satisfying results for the hair color and damage as compared to dyeing without the oil. Overall, these results suggest that camellia oil may serve as a potential natural chemoprotective agent against hair dyeing-mediated scalp and hair damage.

Optimization of the Refining Process of Camellia Seed Oil for Edible Purposes

이승용,정문웅,윤석후 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.1

Processing conditions during degumming,alkaline refining, bleaching, and deodorization of crudecamellia seed oil were optimized to obtain high-qualityedible camellia oil. Physicochemical properties of camelliaoil were monitored during refining steps. RBD (refined,bleached, and deodorized) camellia oil obtained usingoptimized refining conditions fully satisfied Korean qualitystandards for edible oil. The iodine value of camellia oilwas 84.2 mg I2/100 g of oil. Camellia oil contained anexceptionally high level of oleic acid (83.1%), along withminor quantities of other fatty acids (8.9% palmitic acid,4.8% linoleic acid). The total saponin content in crude oilwas 437 ppm, as determined by gravimetric analysis. Most(99.8%) of the saponin in crude oil was removed duringthe refining process. The physicochemical properties ofcamellia oil were similar to olive oil. RBD camellia oil isvirtually colorless and bland tasting and is suitable foredible purposes.

Anti-inflammatory activity of Camellia japonica oil

( Seung Beom Kim ),( Eun Sun Jung ),( Seung Woo Shin ),( Moo Han Kim ),( Young Soo Kim ),( Jong Sung Lee ),( Deok Hoon Park ) 생화학분자생물학회 (구 한국생화학분자생물학회) 2012 BMB Reports Vol.45 No.3

Camellia japonica oil (CJ oil) has been used traditionally in East Asia to nourish and soothe the skin as well as help restore the elasticity of skin. CJ oil has also been used on all types of bleeding instances. However, little is known about its anti-inflammatory effects. Therefore, the anti-inflammatory effects of CJ oil and its mechanisms of action were investigated. CJ oil inhibited LPS-induced production of NO, PGE2, and TNF-α in RAW264.7 cells. In addition, expression of COX-2 and iNOS genes was reduced. To evaluate the mechanism of the anti-inflammatory activity of CJ oil, LPS-induced activation of AP-1 and NF-κB promoters was found to be significantly reduced by CJ oil. LPS-induced phosphorylation of IκBα, ERK, p38, and JNK was also attenuated. Our results indicate that CJ oil exerts anti-inflammatory effects by downregulating the expression of iNOS and COX-2 genes through inhibition of NF-κB and AP-1 signaling. [BMB reports 2012; 45(3): 177-182]