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KMID : 0363620090300050026
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Journal of Korean Oriental Medicine
2009 Volume.30 No. 5 p.26 ~ p.41
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An Analysis of Saengmaegsan’s Ingredients and a Comparison Study on Anti-Oxidation Effects According to Kinds of Extract
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Lee Sang-Heon
Park Chi-Sang
Kim Dae-Jun
Kim Seong-Mo
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Abstract
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Objectives: The experiment was to estimate the value of Saengmaegsan as a therapeutic anti-aging agent with an analysis of ingredients and their bio-activating effects by enzymologic methods.
Methods: We analyzed anti-aging effects of the ingredients of Saengmaegsan being Liriope Platyphylla, Schizandrae Chinensis, and Schizandrae Chinensis.
Results: In Liriope Platyphylla and Schizandrae Chinensis, reducing sugar concentration was shown at the highest level. Of mineral contents, K+ and Na+ were the highest in Saengmaegsan and each ingredient also, and then Ca++ and Al. The amount of polyphenol showed was in order Schizandrae Chinensis > Saengmaegsan > Panax Ginseng > Liriope Platyphylla. The electron donating ability of Schizandrae Chinensis doubled that of Saengmaegsan and Panax Ginseng, at the same time that one per 1 ml in Saengmaegsan was significantly found the greatest level as compared to each single ingredient. SOD-like activity was high in Saengmaegsan and Schizandrae Chinensis. SOD-like activity of Saengmaegsan was higher than in single components. Nitric oxide inhibition in pH 1.2 was high in Saengmaegsan and Schizandrae Chinensis, and for per 1 ml it showed the same pattern as above. In pH 3.0 the result was not different from in pH 1.2. Xanthine oxidase inhibition was high in Schizandrae Chinensis and for per 1 ml showed the greatest activity in Liriope Platyphylla. Tyrosinase inhibition in Omija was the most noticeable, and for per 1 ml was Liriope Platyphylla more than any others.
Conclusions: With this analysis of ingredients, it is proven that Saengmaegsan and each component fosters antioxidation. On the whole, the composite prescription Saengmaegsan was superior to each individual component.
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KEYWORD
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Saengmaegsan, antioxidation
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