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KMID : 0881720160310020126
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Journal of Food Hygiene and Safety
2016 Volume.31 No. 2 p.126 ~ p.131
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Immunostimulatory and Antioxidant Activities of Steamed Garlic Grown in Different Countries
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Choi Jae-Ho
Chung Mi-Ja
Park Joong-Hyun
Oh Deog-Hwan
Kim Hyung-Seo
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Abstract
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This study examined the immunostimulatory activities on a 70% ethanol extract of raw garlic (RG) and steamed garlic (SG) grown in Korea, Japan, and America using primary immune cells isolated from the blood of Soyangin, Taeumin, and Soeumin volunteers. The Soeumin showed the highest cell proliferation, NO and TNF-a production from the immune cells treated with a 70% ethanol raw garlic extract (RGE), followed Taeumin, and Soyangin. The constitution differences were not observed for the same ethanol streamed garlic extract (SGE) and the SGE showed stronger immunostimulatory activities than RGE. The immunostimulatory activities of RG and SG showed a significant difference among countries and the immunostimulatory activities were the highest in RG and SG grown in Korea, followed by RG and SG grown in Japan, RG and SG grown in America. The effect of RGE and SGE on antioxidant activity showed similar trends.
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KEYWORD
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antioxidant activity, garlic, immunostimulatory activity, immune cells, primary cells
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