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셀레나이트로 유도되는 백내장에서 선삼 성분에 따른 백내장 억제효과의 비교 분석
이상목,정문선,정진호,김미금,위원량,박정일,이진학,Sang Mok Lee,MD,Jung Moon Sun,MD,Jin Ho Jeong,MD,Mee Kum Kim,MD,Won Ryang Wee,MD,Jeong Hill Park,PhD,Jin Hak Lee,MD 대한안과학회 2010 대한안과학회지 Vol.51 No.5
Purpose: To compare the protective effects of saponin and non-saponin Sun-ginseng extract fractions in a selenite-induced rat cataract model. Methods: A total of 101 Sprague-Dawley rat pups were divided into four groups by treatment: Sun-ginseng, saponin fraction, non-saponin fraction, and control. For induction of cataracts, sodium selenite 15 nmol/g was injected subcutaneously in 13 day-old rat pups. Sun-ginseng extract 100 μg/g (Group I, Ginseng Science, Seoul, Korea), saponin fraction 100 μg/g (Group II), non-saponin fraction 100 μg/g (Group III), and phosphate buffered saline (Control group) were injected intraperitoneally every two days for a total of seven injections. The rats were sacrified and their lenses were dissected and photographed at day 7 and 14, and the cataracts were graded according to the ratio of the cataract area to the total lens area. The blind method was used for the evaluation of the cataract area. Results: At day 14, cataract formation rates (CFR) were 33.3% in group I, 76.4% in group II, 41.2% in group III, and 77.7% in the control group. The mean cataract area (MCA) was 13.4±20.8% in group I, 14.4±11.7% in group II, 5.7±7.7% in group III, and 15.8±12.1% in the control group. Group III showed statistically significant results compared with those of control group (CFR p=0.001, MCA p=0.001). We observed significantly lower incidence and smaller mean cataract area in Group I and Group III at day 7 compared with the control group (Group I, CFR p=0.018; Group III, CFR p=0.032, MCA p=0.005). Conclusions: The protective effects of Sun-ginseng extract are caused by the components in the non-saponin fraction, not by those in the saponin fraction, in a selenite-induced cataract rat model. J Korean Ophthalmol Soc 2010;51(5):733-739
탐방 : 국산닭고기 인증업체를 찾아서 - 장모님육계유통
이상목,Lee, Sang-Mok 대한양계협회 2012 월간 양계 Vol.44 No.8
치킨의 기원은 인도에서 화덕에 구워먹던 탄두리 치킨을 서양에서 가져가 커틀릿과 결합시켜 후라이드 치킨이 되었다는 설과 중국식 닭 튀김(닭 껍질에 술과 물엿 여러가지 향신료를 발라서 살짝 건조시켜 기름을 끼얹어서 튀긴)이 서양으로 흘러들어가 현재의 후라이드 치킨이 되었다는 설이 있다. 두 가지 중 무엇이 맞다고 결론을 지을수가 없으나 다만, 현재 후라이드 치킨은 커넬 샌더스가 1930년 주유소에서 일하면서 여행객을 상대로 빨리 쉽게 조리하도록 개발한 것이 전 세계적으로 확산 되어졌다.