|
KMID : 1140120070120030220
|
|
Cancer Prevention Research
2007 Volume.12 No. 3 p.220 ~ p.224
|
|
|
Increased in Vitro Anticancer Effects of Doenjang Block by the Addition of Curcuma longa L.
|
|
Jung Hye-Kyung
Bak Soon-Sun
Lee Sook-Hee
Park Kun-Young
|
|
|
Abstract
|
|
|
|
Doenjang block was prepared with doenjang, bean curd, oak mushroom, green onion, onion, green pepper, crushed garlic, red pepper powder and anchovy powder. In order to develop increased in vitro anticancer effect of the doenjang block sea tangle, kimchi and Curcuma longa L. were selected in consideration of the results of customer preference survey. The growth inhibition effects of the doenjang blocks were studied by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) assay on AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells. Methanol extract of Curcuma longa L. showed higher growth inhibition effects than those of sea tangle and kimchi. The preference of the doenjang block was assessed with sensory evaluation. The doenjang block with 1% of Curcuma longa L. received higher points in appearance, color, and general evaluation than the other adding concentrations to the doenjang block. These results suggested that 1% addition of Curcuma longa L. to the doenjang block improved anticancer effect with taste preference. (Cancer Prev Res 12, 220-224, 2007)
|
|
|
KEYWORD
|
|
|
Doenjang block, Curcuma longa L., Anticancer effect
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|