|
KMID : 1007520090180010190
|
|
Food Science and Biotechnology
2009 Volume.18 No. 1 p.190 ~ p.196
|
|
|
Effect of Alpinia officinarum on the Formation of Advanced Glycation Endproducts and Aldose Reductase Activity
|
|
Lim Soon-Sung
Kim Hye-Mi
Kim Sun-Young
Jeon Young-Eun
Lee Yeon-Sil
Kang Il-Jun
|
|
|
Abstract
|
|
|
|
The inhibition effects of an Alpinia officinarum (AO, Zingiberaceae) on the formation of advanced glycation endproducts, aldose reductase, and scavenging effect on 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical for the prevention and/ortreatment of diabetic complications were investigated. The ethyl acetate fraction of AO was the most effective among allfractions. Through the tests with electron impact-mass spectrometry and nuclear magnetic resonance, two compounds(compound 1 and 2) finally obtained from the ethyl acetate fraction of AO were identified as galangin (1) and kaempferide(2), respectively. In addition, the compound 1 and 2 and the ethyl acetate fraction were compared for the prevention effect onadvanced glycation end products, aldose reductase, and the scavenging effect on DPPH radical. The ethyl acetate fraction wassignificantly more effective than the 2 compounds for those preventive activities.
|
|
|
KEYWORD
|
|
|
Alpinia officinarum, advanced glycation endproduct, aldose reductase, diabetic complication
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|