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KMID : 0665420100250030350
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Korean Journal of Food Culture
2010 Volume.25 No. 3 p.350 ~ p.356
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Physiological Evaluation of Korean Mountain Ginseng and Korean Mountain Ginseng Leaf Tea
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Ye Eun-Ju
Kim Soo-Jung
Nam Hak-Sik
Park Eun-Mi
Bae Man-Jong
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Abstract
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When extracts of KMG (Korean mountain ginseng) leaf tea and fermented KMG leaf tea were compared, the fermented KMG leaf tea extract showedhigher activity at each stage of density. Among the material groups, the KMG extract hadthe least profound SOD-like activity, and similar SOD-like activities were noted in the fermented KMG, KMG leaf tea, and fermented KMG leaf tea extracts. With regard to nitrite scavenging ability at a pH of 1.2, the KMG, fermented KMG, and KMG leaf tea groups exhibited similar results, and at pH 3.0, the KMG and KMG leaf tea extract groups exhibited more profound nitrite scavenging ability compared to the fermented groups. In the case of HeLa cell treatments, the KMG and fermented KMG leaf tea extracts exhibited cancer cell propagation restraint rates in excess of 30%, at a density of 1 mg/mL. And MCF-7 cells treated with fermented KMG and KMG leaf tea showedsimilar propagation restraint rates at more than 27% of cancer cells, at a density of 1 mg/mL. Among the materials, the KMG extract hadthe lowest cancer cell propagation restraint rate at 21%, and the fermented KMG leaf tea extract had the highest rate at more than 70%.
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KEYWORD
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Korean mountain ginseng, Korean mountain ginseng Leaf, physiological activity, fermented tea
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