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KMID : 0380620140460010087
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 1 p.87 ~ p.93
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Antioxidant and Anti-inflammatory Effects of Ethanol Extracts from Perilla frutescens
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Jeong Seung-Il
Kim Hyeon-Soo
Jeon In-Hwa
Kang Hyun-Ju
Mok Ji-Ye
Cheon Chun-Jin
Yu Hyeon-Hee
Jang Seon-Il
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Abstract
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We investigated the effects of an ethanol extract from Perilla frutescens sprouts (PFSE) as an antioxidant, andits effects on edema and inflammation in RAW 264.7 cells and HMC-1 cells. The antioxidant activities (DPPH and ABTSradical scavenging) of PFSE were similar to those of butylated hydroxytoluene (BHT) and (±)-6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (Trolox). We also investigated the anti-inflammatory effects of PFSE onlipopolysaccharide (LPS)-stimulated RAW 264.7 cells and HMC-1 cells stimulated with phorbol 12-myristate 13-acetate(PMA) with the calcium ionophore A23187. TNF-α and IL-1β production, which had been increased by treatment withLPS or PMA plus A23187, were significantly inhibited by PFSE in a dose-dependent manner. Furthermore, PFSEsignificantly reduced the xylene-induced ear edema and the carrageenan-induced paw edema of ICR mice in a dosedependentmanner. The effects of PFSE (200 mg/kg) in reducing ear and paw edema were similar to those of aspirin (50mg/kg). These results suggest that PFSE can be potentially used as a medicine for treating oxidative stress, an edematousand inflammatory disease
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KEYWORD
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Perilla frutescens sprouts, ethanol extract, antioxidant, edema, anti-inflammation
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