|
KMID : 1145320120010010023
|
|
Journal of Korea Immuno-yakchim Society
2012 Volume.1 No. 1 p.23 ~ p.31
|
|
|
Anti-oxidant and anti-inflammatory effects of HO Yakchim
|
|
Kim Hak-Ju
Choi Il-Whan
Jung Chul
|
|
|
Abstract
|
|
|
Objectives: The aim of this experimental study was to investigate the component of HO Yakchim and prove its anti-oxidant and anti-inflammatory effect.
Methods: Content of protein, glucose, crude fat and crude ash was calculated. Anti-oxidant effect was measured using DPPH free radical scavenging activity. Anti-inflammatory effect was measured with COX-2 kit and RAW 264.7 macrophage. the concentration of TNF-α and IL-6 was measured by Enzyme-linked immuno-sorbent assay.
Results: HO Yakchim is consist of 0.09% of protein, 0.23% of glucose, 97.04% of crude fat and 0.37% of crude ash. HO Yakchim showed better anti-oxidant effect than its BHA control sample. The COX-2 inhibiting capacity of HO Yakchim was better than its Indomethacin control sample. Inflammatory cytokine production was reduced but not at transcription level.
Conclusions: These results represents that HO Yakchim is composed of protein, glucose, crude fat and crude ash. HO Yakchim anti-oxidant and anti-inflammatory effect.
|
|
|
KEYWORD
|
|
|
Anti-oxidant effect, Anti-inflammatory effect, HO Yakchim, Carthamus tinctorius, Pharmacopuncture, Nam Sang Cheon, Immuno Yakchim
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|