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KMID : 0665220110240020153
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 2 p.153 ~ p.158
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Nutritional Characteristics and Physiological Functionality of Lipase Inhibitor-Containing Desmodium oxyphyllum DC. Extracts
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Lee Jong-Kug
Kang Min-Gu
Lee Jong-Soo
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Abstract
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This study was performed to develop new anti-obesity agents from medicinal plants for functional food industry. We prepared lipase inhibitor-containing ethanol extracts from Desmodium oxyphyllu DC. and its nutritional characteristics, stability of temperature and pH and physiological functionalities were investigated. Crude lipid content and curde protein content of ethanol extract from Desmodium oxyphyllum DC. were 26.5% and 5.7%, respectively and its asparagine content was 4,860 mg/100 g, dry basis. The ethanol extracts were also stable from pH 3.0 to pH 9.0 and below . The ethanol extract were showed high lipase inhibitory activity of 74.2% and acetylcholinesterase inhibitory activity of 68.4%.
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KEYWORD
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nutrition, physiological functionality, lipase inhibitor, Desmodium oxyphyllum DC
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